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.
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.
Ready In: 1 hr 15 mins
Level: Easy
Prep: 15 mins
Cook: 1 hr
Yields: Serves 4
- 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)
Ingredients
Salad:
Dressing:
directions
Step 1
Preheat oven to 400°
Step 2
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.
Step 3
Toss the vegetables in olive oil and maple syrup and roast until cooked, about an hour.
Step 4
In the meantime, whisk all the ingredients for the dressing together.
Step 5
Once vegetables are cooked, scatter greens over a platter and place vegetables on top.
Step 6
Dollop on the herbed dressing.
Step 7
Top with toasted pecans, feta cheese, and serve.
