Fall Roasted Veggie Salad
Yield: xx servings
Prep time: 15 min.
Cook time: 30 min.
Total time: 45 min.
You’re going to love this completely customizable Fall Roasted Veggie Salad. Roast a large tray of seasonal veggies and make your dressing at the beginning of the week to have ready to top over a bed of fresh greens for quick lunches or dinners. This dish is not only easy but full of all the vibrant colors fall has to offer.
Ingredients:
Vegetables to roast:
Beets, scrubbed and cut into eighths
Sweet potato, cut into wedges
Delicata squash, cut lengthwise, deseeded and then cut into half moon slices
Broccoli florets
Cauliflower florets
Brussel sprouts, ends trimmed and cut in half
Purple onions, cut into thick slices
Toss veggies before roasting with:
1 TBSP olive oil, one clove minced garlic and 2-3 TBSP veggie broth
Vinaigrette:
1 TBSP white miso
2 TBSP rice vinegar
1 tsp maple syrup
Squeeze of lemon juice
Water, to reach desired consistency
Directions:
Preheat oven to 400°F.
Mix veggies with oil mixture and spread onto baking sheet. Careful not to overcrowd sheet. Use 2 if necessary.
Roast veggies for around 30 minutes, flipping halfway through.
After roasting, toss veggies lightly with the vinaigrette or if wanting it simple use a sprinkle of salt, pepper and lemon juice and serve over large bowl of mixed greens.
Note: Feel free to add whatever root vegetables that are in season - try roasted radishes, turnips or rutabaga with a slightly sweeter vinaigrette, or add fennel, parsnips and celery root cut up like the beets. The variety of vegetable choices are endless and is really dependent on what looks fresh in the market. Try a new one each time, to increase your gut microbiome diversity.
Some veggies like onions, delicata squash and broccoli cook very fast and may need only 20 minutes, so keep them on the side so that you can scoop them out earlier or eat them a little darker roasted and mix them all in the same pan.
