Name: Roasted Root Vegetable Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 2 medium beets, peeled and cut into 3/4-inch cubes; 2 large carrots, peeled and cut into 3/4-inch pieces; 1 large sweet potato, peeled and cut into 3/4-inch cubes; 1 medium parsnip, peeled and cut into 3/4-inch pieces; 1 small red onion, cut into 1-inch wedges; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons fresh thyme leaves; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups mixed salad greens; 1/3 cup crumbled goat cheese; 1/4 cup toasted walnuts, roughly chopped; 2 tablespoons maple syrup

Instructions

Prepare the vegetables

Preheat oven to 425°F (220°C). Peel and cut the beets, carrots, sweet potato, and parsnip into uniform 3/4-inch pieces. Cut the red onion into 1-inch wedges, keeping the root end intact so the layers stay together.
Season and roast

In a large bowl, toss the vegetables with olive oil, 1 tablespoon of balsamic vinegar, thyme, salt, and pepper. Spread them in a single layer on a large rimmed baking sheet. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
Prepare the dressing

While the vegetables are roasting, whisk together the remaining tablespoon of balsamic vinegar with the maple syrup in a small bowl. Set aside.
Assemble the salad

Arrange the mixed salad greens on a large serving platter. Once the vegetables are roasted, let them cool slightly for about 5 minutes, then scatter them over the greens.
Add the finishing touches

Drizzle the maple-balsamic dressing over the vegetables and greens. Sprinkle with crumbled goat cheese and toasted walnuts. Serve immediately while the vegetables are still warm.

Roasted Root Vegetable Salad

Ingredients

Instructions

Nutritional Information