Name: Roasted Fall Veggie Salad with Easy Apple Cider Vinaigrette
Total time: 45 min
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

A filling comfort meal with roasted root vegetables and a drizzle of apple cider vinaigrette.

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Roasted Fall Veggie Salad with Easy Apple Cider Vinaigrette

A filling comfort meal with roasted root vegetables and a drizzle of apple cider vinaigrette.

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Course: Appetizer, Dinner, Lunch, Salad, Side Dish

Cuisine: American

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time: 45 minutes

Servings:

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.