Warm Root Salad with Mustard and Caper Dressing

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

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