Winter Root Vegetable Salad with Herbed Yogurt Dressing
Make ahead and have the roasted vegetables and dressing ready to go. It makes a hearty quick lunch on its own or served alongside grilled chicken or tofu.
- 1 lb turnips
- 1 lb carrots
- 1 lb parsnips
- 1 lb sweet potatoes
- 1 lb beets
- 3 T olive oil
- 2 T maple syrup
- 1/2 c whole pecans (toasted)
- 1/2 c crumbled feta cheese
- 2 c arugula or other tender green
- 1/2 c Stonyfield Organic Whole Milk Greek Yogurt
- 2 T fresh mint
- 2 T fresh basil
- 1 lemon (juiced)
- salt and pepper (to taste)
Preheat oven to 400°
Cut root vegetables into even parts (peel the bets, sweet potatoes, and turnips). You want all the vegetables to be around the same shape and size for even cooking.
Toss the vegetables in olive oil and maple syrup and roast until cooked, about an hour.
In the meantime, whisk all the ingredients for the dressing together.
Once vegetables are cooked, scatter greens over a platter and place vegetables on top.
Dollop on the herbed dressing.
Top with toasted pecans, feta cheese, and serve.