I might be biased a little, but I definitely prefer warm salads over chilled ones. There’s just something so dang comforting about a warm salad, even if it’s during the summer time. This past summer we started getting weekly CSA (Community Shared Agriculture) box from a local organic farm about five miles from us. It was a game changer to say the least! Especially during this past crazy year, I was so grateful to be able to have fresh produce at a time when we didn’t know for sure if we’d be able to find it in a store, or feel comfortable going grocery shopping throughout Covid. Overall, this salad is perfect for anytime of the year, it is super easy to meal prep and makes you feel like you’re eating a super expensive salad. Now for the fun stuff; all the beautiful vegetables involved!
Rainbow Roasted Root Vegetable Salad
- February 8, 2021
- 2-3
- 45 min
- Print this
Ingredients
- - 2 medium sized sweet potatoes (butternut squash is also great)
- - 1 bundle of golden beets (about 4-5 full sized mature red/golden beets)
- - 1 large sweet onion
- - 1 large bag of fresh greens of choice (spring mix, arugula, mixed greens, spinach)
- - small handful of fresh basil
- - 1/4 cup sprouted pumpkin seeds
- - 1/4 cup crushed walnuts
- - 3 tbsp + extra Garlic Expressions salad dressing and marinade (can add more or less!)
- - 1/4 cup shaved parmesan cheese
Directions
- Step 1
- – Preheat oven to 425 degrees.
- Step 2
- - Line large baking sheet with parchment paper and set aside.
- Step 3
- - Thoroughly wash your root vegetables (sweet potatoes + beets) and cut off dirty ends. No need to peel the skin off as it contains so many healthy vitamins and extra nutrients.
- Step 4
- - Cut and dice the root vegetables into 1/2″ pieces.
- Step 5
- - Peel and slice the onion into long thin slices.
- Step 6
- - In a medium sized bowl, add the cut up root vegetables and onion.
- Step 7
- - Drizzle a hefty amount of Garlic Expressions over the veggies and toss them lightly.
- Step 8
- - Transfer the coated veggies to the lined baking sheet and place in the oven for 15 minutes.
- Step 9
- - In another large bowl, preferable one with a lid that can be stored in the fridge afterwards, add your choice of fresh greens.
- Step 10
- - Chop the basil and layer it on top of the greens.
- Step 11
- - Check on the vegetables in the oven and toss them around. Roast them for another 15 or so minutes, until they are starting to get browned and crispy.
- Step 12
- - Once they are fully cooked, add the roasted root vegetables to the bed of greens.
- Step 13
- - Top with the sprouted pumpkin seeds and crushed walnuts.
- Step 14
- - Drizzle another tablespoon or so of Garlic Expressions over the greens.
- Step 15
- - Sprinkle with shave parmesan (can also omit if vegan or use your favorite vegan cheese
- Step 16
- goat cheese would also be delicious)
- Step 17
- - Taking some salad tongs, gently toss the salad so that the marinade is lightly coating everything.
- Step 18
- - Enjoy!! This is one of my favorite go-to salads. I hope you enjoy it and feel free to modify it however you’d like. I honestly make a different version of this salad almost weekly. Some of my other favorite toppings to add in are hemp seeds, Bada Bean Bada Boom crunchy broad roasted beans, a Beyond Meat brat, seasoned almonds, sweetie drop Peruvian peppers, or even some poached eggs on top!
- Step 19
- - Ideally, this salad should last well in the fridge for up to a week, but good luck keep it that long!
Remember, this salad is also very customizable and you can omit certain vegetables or add your other favorites that you have on hand. I’m all about using whatever you have handy.
