This roasted root vegetable salad recipe is sponsored by my friends at Canada Pure Maple Syrup.
Liv’s school holiday show was last night! It was probably one of the cutest things I’ve ever seen. As we watched her shake her maracas and sing “Feliz Navidad” on stage, I’m pretty sure I could feel my heart beaming outside my body. It was absolutely adorable. We’re really fortunate to have found an awesome school for her in San Diego–she goes for two half days each week–with awesome teachers and wonderful families. When we were first getting settled here, it was the first sense of community that I felt; they host a lot of fun events for the kids and families. For the show last night, each class performed Christmas songs, and then we had dinner, hung out with the teachers and other families, and the kids had a special visit from (a very realistic and sweet) Santa.
Roasted Root Vegetable Salad
Last night’s show was potluck style, so the parents signed up to bring main dishes, appetizers and desserts. I signed up for appetizers and decided to bring a hearty salad to go with the pizza (pizza + salad = the best), and some of my favorite artichoke dip (from Eat, Drink and Be Vegan) and toasty bread. I was kind of worried about bringing something “healthy” that would undoubtedly be in a sea of glorious brownies and Christmas cookies, but was pretty stoked to see that it disappeared by the time the night was over.
This salad has everything you ever need: savory roasted vegetables, fresh greens, goat cheese, and a lightly sweet dressing.
If you have a Trader Joe’s near you, I highly recommend this goat cheese.
I already regret that I didn’t buy two logs. 😉
As far as the dressing goes, it’s one of my new favorites, and I’m stoked that I made extra to enjoy with salads for the next couple of days. It has a blend of oil, apple cider vinegar, spices, and is sweetened with a little bit of pure maple syrup.
If you’re hosting parties over the next couple of weeks, this would be an awesome salad to serve with any main course. You can roast the veggies and make the dressing in advance, and quickly assemble and toss before guests arrive.
Let me know if you give it a try!!
Here’s the recipe:
- 2 sweet potatoes, peeled and diced
- 3 parsnips, peeled and chopped
- 4 carrots, peeled and chopped
- Salt, pepper and olive oil
- Optional: 3 beets, peeled and chopped
- 4 oz apple cider vinegar
- 6 oz olive oil
- 2 oz pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 oz greens of choice (I like spinach or a mix of spinach, arugula and baby kale)
- 4 oz goat cheese, crumbled
- 1. Preheat the oven to 400 and spray a cookie sheet with nonstick spray or olive oil. Add the sweet potatoes, carrots, parsnips, and optional beets to the cookie sheet, drizzle with olive oil and season well with salt and pepper. Roast for 40-50 minutes, flipping and re-seasoning halfway through.
- 2. While the veggies are roasting, make the dressing. Combine the oil, apple cider vinegar, maple syrup, Dijon, oregano, basil and garlic in a large bowl and whisk well. Season according to taste with salt and pepper. Store in the fridge until serving.
- 3. To serve: drizzle some of the dressing on the bottom of the salad bowl. Place the greens on top, then the goat cheese and roasted veggies. Toss to coat before serving.