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
You’ve met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today