Roasted Vegetable Salad
If you haven't guessed from other posts, I love fall. The crisp air, changing leaves, smell of smoke from chimneys, changing angles of sunlight, boots and sweaters make me feel like I'm in my element. And I especially love seasonal fall foods - apples, every kind of squash and pumpkin, root vegetables, kale and swiss chard. And yes, I eat pumpkin everything! But the selection of squashes and root vegetables make hearty, nutrient dense and healthy meals that my family devours. These meals aren't heavy, so you have sustained energy because I pair it with healthy fats and greens! This recipe makes a ton of vegetables, so if you don't eat them all in this salad, you can use the leftovers with lunches during the week or as sides for breakfast with sunny side up eggs and sautéed kale. I had this combination for breakfast this morning. But I didn't get a photo as it smelled great and I ate it before I pulled out the camera! Enjoy!
Roasted Fall Vegetable Salad
from the kitchen of Heather Page, Healthy Decadence
1 Fennel bulb, diced into 1" pieces
1 medium red onion, diced into 1" pieces
4 medium beets, cut into 1” cubes
3 large parsnips, cut into 1” cubes
1 lb. brussels sprouts, trimmed and cut in half
1/3 c. pastured bacon fat or coconut oil, melted
Salt and pepper to taste
1 bag baby greens and arugula
1/4 c. raw apple cider vinegar
1/2 c. olive oil
1 T. + 1 t Sir Kensington’s Dijon Mustard
3/4 t. honey
1/2 t. thyme
1/2 t. rosemary
2 cloves garlic, minced
This will make a lot of dressing, but I like to have it on hand for other salads. If you don't want to have to preserve it, cut the recipe in half.
Preheat oven to 425 degrees. Place each vegetable on sheet pan and pour melted oil over vegetables. Sprinkle fresh cracked pepper and sea salt. Place in oven and roast for 20-25 minutes until beets and parsnips are soft enough to pierce with fork. These can be eaten as a side dish or as a salad on a bed of field greens.
Vinaigrette: Mix all ingredients together and dress salad lightly to preference. You'll have a good amount left over for other salads. Bottle and keep in fridge!