Roasted Root Vegetable Salad

This salad is perfect for winter and fall, and barely needs a recipe. Roast up whatever vegetables you have hanging around from this week’s CSA share and serve over lettuce with any soft cheese, nuts or seeds. Cut the vegetables into a uniform shape, whichever you prefer, and put them in a hot oven.

Roasted Root Vegetable Salad

Lately I’ve been roasting on parchment paper on a thin baking sheet, but you can also use a cast iron skillet. Roast until completely cooked, 30 -40 minutes, stirring halfway through cooking. Since this is a salad the vegetables can be chilled or warm, so this is also a great dish for leftover roasted roots!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

1 0r 2 lbs mixed root vegetables (beets, carrots, turnip, fennel, potato, radish, etc) cut into uniform pieces
1 tablespoon olive oil
salt + pepper
1 head of lettuce, washed and cut into bite size pieces
4 oz soft cheese like goat, blue, or feta
1/4 cup toasted nuts or seeds like pumpkin, sunflower, walnut, or pecan

Dressing:
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
salt + pepper

Preheat oven to 425°F. Spread root vegetables over a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 30 – 40 minutes until softened and starting to brown at the edges, stirring halfway through cooking. Let cool for at least 10 minutes before adding to the salad.

Toss lettuce with dressing, top with roasted roots, cheese, and nuts or seeds.


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