Roasted root vegetables are a classic winter staple and are particularly good tossed in sharp vinaigrette and served over bitter salad leaf.

Serves: 2 | Prep: 10 min | Cooks: 30 min Screen-Shot-2015-11-20-at-3.05.26-PM-copy

Salad:

  • 2 oz arugula
  • 2 oz curly endive (or other hearty salad greens)
  • 6 oz baby carrots
  • 6 oz baby parsnips, halved
  • 6 oz baby turnips, quartered
  • ½ butternut squash, peeled, de-seeded, and cubed
  • 2 cloves garlic, peeled
  • 1 TBSP olive oil
  • Sea salt to taste

Dressing:

  • 1 TBSP capers
  • 1 TBSP wholegrain mustard
  • 2 TBSP balsamic vinegar
  • 1 TBSP olive oil

Directions:

  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Set aside.
  2. Divide salad greens evenly among 2 plates. Set aside.
  3. Place the carrots, parsnips, turnips, butternut squash and garlic on the prepared baking sheet and drizzle with olive oil. Roast 20 minutes or until browned and caramelized.
  4. Turn the oven down to 350° F, sprinkle the vegetables with salt, and roast for another 10 minutes or until softened.
  5. Meanwhile, make the dressing. In a large bowl, mix all of the dressing ingredients until fully combined. Set aside.
  6. When the vegetable are done cooking, add them to the large bowl with the dressing and toss to coat. Serve dressed vegetables over the salad greens.