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. Winter Root Vegetable Salad with Herbed Yogurt Dressing Go to recipes By marnely-rodriguez-murray American Salads Greek 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 Print Recipe Ingredients Salad: 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 Dressing: 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) directions Step 1Preheat oven to 400° Step 2Cut 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 3Toss the vegetables in olive oil and maple syrup and roast until cooked, about an hour. Step 4In the meantime, whisk all the ingredients for the dressing together. Step 5Once vegetables are cooked, scatter greens over a platter and place vegetables on top. Step 6Dollop on the herbed dressing. Step 7Top with toasted pecans, feta cheese, and serve.
