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


  • 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


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