Roasted Root Veggie Salad
Update any simple salad by tossing it with sweet dried cranberry, crunchy walnut and perfectly seasoned roasted root veggies.
Equipment
- Cutting Board
- Chef Knife
- 2 Mixing Bowl
- Sheet Tray
- Blender or Whisk
- Heat Resistant Spatula
Ingredients
- 1 bag Salad Greens your choice
- 2 Tbsp Dried Cranberries
- 2 oz Walnuts
- 1 each Carrot peeled, diced
- 1 each Turnip diced
- 1/4 each Onion diced
- 1 clove Garlic minced
- 1 Tbsp Rosemary chopped
- 2 Tbsp Thyme chopped
- 1 Tbsp Sage chopped
- 1/2 Tbsp Dijon Mustard
- 2 oz Apple Cider Vinegar
- 3 oz Olive Oil
- Salt as needed
- Pepper as needed
- Olive Oil as needed
Instructions
- Preheat the oven to 350 F.
- Toss the root veggies with oil, salt, pepper, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes. Let cool.
- For the vinaigrette blend or whisk together the garlic, 1/2 the herbs, dijon, salt, pepper, vinegar and oil.
- Toss the salad greens with the dressing and top with the root veggies, nuts and dry cranberries.
- Serve & Enjoy!
Notes
If you want roast the nuts in the oven for 5-7 minutes to help bring out a toasty flavor and crunch.
Nutrition
Calories: 645kcalCarbohydrates: 22gProtein: 6gFat: 62gSaturated Fat: 8gSodium: 63mgPotassium: 287mgFiber: 5gSugar: 11gVitamin A: 1121IUVitamin C: 26mgCalcium: 104mgIron: 3mg
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