Caramelized root vegetables, crisp greens, tangy vinaigrette, and nuts combine for a hearty, satisfying dish.
# Components:
→ Roasted Root Vegetables
01 - 2 medium carrots, peeled and diced
02 - 2 parsnips, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 medium beet, peeled and diced
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon dried thyme
→ Salad Base
09 - 5 ounces mixed baby greens (such as arugula, spinach, and baby kale)
10 - 1/3 cup crumbled goat cheese or feta
11 - 1/4 cup toasted pecans or walnuts, roughly chopped
12 - 1/4 cup dried cranberries
→ Maple-Balsamic Vinaigrette
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 tablespoon pure maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon sea salt
18 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine the diced carrots, parsnips, sweet potato, and beet. Drizzle with olive oil, sprinkle with kosher salt, black pepper, and dried thyme. Toss until all vegetables are evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring them halfway through, until they are tender and have a golden-brown caramelized exterior. Set aside to cool slightly.
04 - While the root vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and a pinch of freshly ground black pepper until emulsified.
05 - In a large salad bowl, combine the mixed baby greens, the cooled roasted root vegetables, crumbled goat cheese or feta, toasted nuts, and dried cranberries.
06 - Just before serving, drizzle the salad with the prepared maple-balsamic vinaigrette. Toss gently to distribute the dressing evenly and serve immediately.
