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roasted root vegetable salad

Vibrant & Nourishing Roasted Root Vegetable Salad

This Vibrant & Nourishing Roasted Root Vegetable Salad is the perfect healthy winter side dish.

Course Salad, Side Dish
Cuisine Healthy
Keyword roasted root vegetable salad
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 215 kcal

Ingredients

  • 6 cups root veggies 0.5 kg, diced (carrots, beets, parsnips, potato, turnips)
  • 1 Tbsp coconut oil
  • 3 Tbsp extra virgin olive oil
  • 2 medium shallots
  • 1/2 tsp rosemary chopped or ground
  • 3 cups arugula
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  • 2 Tbsp goat cheese to top, optional *or use dairy-free cheese
  • 2 Tbsp pistachios
  • 2 Tbsp cranberries dried, sugar-free
  • salt and pepper to taste

Directions

  1. Preheat oven to 450F and line baking sheet with parchment paper.
  2. In a medium bowl toss diced veggies and shallots with 1 Tbsp of coconut oil and 1/2 tsp of salt to coat. Spread veggies out on baking sheet.

  3. Roast in oven until veggies are tender (about 25-35 minutes). Drizzle with 1 Tbsp of olive oil and rosemary and toss to coat.
  4. Combine remaining oil, mustard and vinegar in a small bowl and whisk with fork until combined.
  5. Place arugula in a mixing bowl and drizzle dressing over greens, top with roasted veggies, goat cheese, pistachios and cranberries and toss to coat.

  6. Top up with goat cheese. (optional)
Nutrition Facts
Vibrant & Nourishing Roasted Root Vegetable Salad
Amount Per Serving
Calories 215 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 2mg 1%
Sodium 62mg 3%
Potassium 561mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 7g
Protein 3g 6%
Vitamin A 5.9%
Vitamin C 30.2%
Calcium 7.3%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.