Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoons extra virgin olive oil; 2 tablespoon apple cider vinegar; 1.5 teaspoons dijon mustard; 1 tablespoon honey; 1 tablespoon apple cider or apple juice; salt and pepper, to taste; 10 ounces mixed baby greens; 1 small sweet potato, peeled and diced; 3 medium carrots, peeled and cut into small pieces; 2 medium parsnips, peeled and cut into small pieces; 1 medium beet, peeled and cut into small pieces; 2 tablespoons avocado oil; salt and pepper; 4 tablespoons pepitas (pumpkin seeds)

fromhappyhealthymama.com happyhealthymama.com/autumn-salad-with-roasted-vegetables-pepitas-and-warm-mustard-dressing.html

A hearty fall salad with the best contrasting flavors and textures!

55 min

cook 45 min

American

5.0 (1)

Ingredients

Instructions

For the dressing:

In a small blender, blend all ingredients until the oil is emulsified. You can also add to a mason jar and shake until combined. Taste and add salt and pepper to your liking.
Heat gently in a small sauce pan when ready to serve and drizzle a small amount on each salad.

For the salad:

Preheat the oven to 400 degrees. Put the prepared vegetables on a rimmed baking sheet and cover with the avocado oil. Add a touch of salt and pepper and toss to coat. Roast in the preheated oven for 25-45 minutes, to your desired doneness. Longer cooking time will yield a sweeter, more caramelized vegetable. Toss the vegetables a few times during the cooking time to ensure even roasting.
When the vegetables are ready, assemble the salads by placing greens on a plate, and topping each salad with roasted vegetables (about 1/2 cup for the large salad portion), pepitas (about 1 tablespoon for the large portion), and just a drizzle of the dressing. You don’t need a lot of the dressing. Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 295 calories
Sugar Content: 10.3g
Sodium Content: 104mg
Fat Content: 21.75g
Carbohydrate Content: 22.5g
Protein Content: 3.5g