Roasted Root Vegetable Salad
Total Time:1 hour; 20 minutes active
Salads don’t have to be raw — or even made from lettuce. Try cranking up the oven to roast root vegetables until tender and caramelized, then tossing them with an easy vinaigrette. A touch of maple syrup gives it depth and sweetness. Fresh and nutty-tasting arugula provides some green for a great winter salad.
- 2 large parsnips, peeled
- 2 large carrots, peeled
- 1 medium turnip, peeled
- 1 small sweet potato, peeled
- 6 large garlic cloves
- 4 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 2 cups arugula
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 400 F. Prep the vegetables, cutting each into ¾-inch cubes, then placing into a nine-by-13-inch baking pan. Add the whole garlic cloves, one tablespoon of the olive oil and the salt and toss to coat.
- Cover the pan with foil and bake for 20 minutes, then shake the pan to shift the vegetables and roast for 20 minutes longer. Uncover and test by piercing with a paring knife; the vegetables should be very tender.
- Transfer to a bowl or storage tub and let cool. (Can be covered and refrigerated for up to three days.)
- In a cup, stir the remaining olive oil, balsamic vinegar and maple syrup. Drizzle over the vegetables and toss to coat.
- Spread the arugula on a platter and top with roots. Sprinkle with parsley and serve.
Serve with a simple protein like roasted chicken or baked tofu.
260 calories, 14 g. fat, 0 mg. cholesterol, 360 mg. sodium, 33 g. carbohydrate, 6 g. fiber, 4 g. protein