Hearty Roasted Root Salad
Roasting brings out the sweetness in parsnips, carrots, and sweet potato. This hearty root salad is good warm or cold, and it makes great leftovers.
Ingredients
- 2 medium carrots
- 2 medium parsnips
- 1 large sweet potato
- 1 medium red onion
- 1 small beetroot
- 3 tablespoons olive oil
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup pumpkin seeds
- 6 cups mixed salad greens
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Wash the 2 medium carrots and 2 medium parsnips, then peel and cut them into 1-inch thick pieces. Wash the 1 large sweet potato, then peel and cut it into 1-inch cubes. Peel the 1 medium red onion and cut it into thick wedges. Wash and peel the 1 small beetroot, then cut it into 1-inch cubes.
- In a large bowl, combine the prepared carrots, parsnips, sweet potato, red onion, and beetroot. Add 3 tablespoons olive oil, 0.5 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss everything well to ensure the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from oven and let cool slightly.
- While the vegetables are roasting, prepare the dressing. In a small bowl, finely chop 1 clove garlic. Add 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Whisk until well combined.
- In a dry skillet over medium heat, toast 0.25 cup pumpkin seeds for 2-3 minutes, stirring occasionally, until lightly golden and fragrant. Be careful not to burn them.
- In a large serving bowl, combine the 6 cups mixed salad greens, the warm roasted root vegetables, and the toasted pumpkin seeds. Drizzle the prepared dressing over the salad and gently toss to combine. Serve immediately.