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

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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

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Prep: 15 mins

Cook: 1 hr

Yields: Serves 4

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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 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.