-
Dairy Free
-
Gluten Free
-
Nut Free
-
Vegan
-
Vegetarian
Roasted Fall Veggie Salad with Easy Apple Cider Vinaigrette
A filling comfort meal with roasted root vegetables and a drizzle of apple cider vinaigrette.


Roasted Fall Veggie Salad with Easy Apple Cider Vinaigrette
A filling comfort meal with roasted root vegetables and a drizzle of apple cider vinaigrette.
Rate
Print
Save
Pin
Servings: 5
Calories: 246kcal
Equipment
- knife
- cutting board
- baking sheet
- parchment paper
- Large bowl
- small bowl
- spatula
- Oven mitt
Ingredients
- 2 medium turnips, cut into 1/2-1 inch cubes
- 3 medium parsnips, peeled & cut into 1/2-1 inch slices
- 3 medium carrots, cut into 1 inch slices
- ½ medium red onion, sliced into half-moons, then 1-inch pieces
- 2-3 Tbsp avocado oil, or olive oil
- ¾ Tbsp sea salt
- 1 tsp dried thyme
- 1 small bunch kale, chopped
- 3 Tbsp avocado oil
- ½ tsp dried thyme
- ½ small shallot, minced
- 2 tsp maple syrup
- ¼ tsp sea salt
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Add turnips, parsnips, carrots, and onions to the baking sheet.
- Drizzle with avocado oil, sprinkle with salt and thyme, and stir to coat vegetables evenly. Then spread vegetables out evenly on a baking sheet.
- Bake vegetables in the oven for 25-30 minutes or until soft.
- While veggies are roasting, whisk all dressing ingredients in a small bowl and set aside.
- Next, place chopped kale in a large bowl.
- When vegetables are done, remove them from the oven, and while warm, transfer to the large bowl on top of the chopped kale.
- Add dressing and stir the kale into the warm roasted vegetables until it starts to wilt.
- Serve warm with extra salt and a dash of pepper if desired.
Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1245mg | Potassium: 683mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8724IU | Vitamin C: 54mg | Calcium: 139mg | Iron: 2mg