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

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: