Roasted Vegetable Salad with White Wine Honey Vinaigrette

Name: Roasted Vegetable Salad with White Wine Honey Vinaigrette
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ½ lb Carrot (1/2 lb whole carrots peeled); ½ lb Parsnips (1/2 lb parsnips peeled); 2 pieces Sweet Potato (2 medium sweet potatoes peeled); 3 tbsp Extra Virgin Olive Oil (3 tbsp extra virgin olive oil + 2 oz extra virgin olive oil); 1 tsp Sea Salt (1 tsp coarse salt); ½ tsp Black Pepper (1/2 tsp freshly ground pepper or to taste); 10 oz Leafy Greens (10 oz mixed leafy artisan greens); 1 piece Avocado (1 avocado seeded and chopped); 4 oz Sharp Cheddar Cheese (4 oz sharp white cheddar cheese chopped into bite-size pieces); ¼ cup Dried Cranberries (1/4 cup dried cranberries); ¼ cup Pumpkin Seeds (1/4 cup raw pumpkin seeds); 4 oz White Wine Vinegar (4 oz white wine vinegar); 1 tbsp Parsley (1 tbsp finely chopped fresh parsley); 1 tsp Garlic (1 tsp minced fresh garlic); 2 tsp Honey (2 tsp honey); 0 pieces Table Salt (salt and pepper to taste)

Roasted Vegetable Salad with White Wine Honey Vinaigrette - Salad (American)

40 minAmerican

Servings6

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Pescatarian
Egg Free

Ingredients

For 6 servings

Carrot½ lb · 1/2 lb whole carrots peeled
Parsnips½ lb · 1/2 lb parsnips peeled
Sweet Potato2 pieces · 2 medium sweet potatoes peeled
Extra Virgin Olive Oil3 tbsp · 3 tbsp extra virgin olive oil + 2 oz extra virgin olive oil
Sea Salt1 tsp · 1 tsp coarse salt
Black Pepper½ tsp · 1/2 tsp freshly ground pepper or to taste
Leafy Greens10 oz · 10 oz mixed leafy artisan greens
Avocado1 piece · 1 avocado seeded and chopped
Sharp Cheddar Cheese4 oz · 4 oz sharp white cheddar cheese chopped into bite-size pieces
Dried Cranberries¼ cup · 1/4 cup dried cranberries
Pumpkin Seeds¼ cup · 1/4 cup raw pumpkin seeds
White Wine Vinegar4 oz · 4 oz white wine vinegar
Parsley1 tbsp · 1 tbsp finely chopped fresh parsley
Garlic1 tsp · 1 tsp minced fresh garlic
Honey2 tsp · 2 tsp honey
Table Salt0 pieces · salt and pepper to taste

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Steps

1Preheat oven to 425 degrees F
2Rinse, peel and chop vegetables into 1-inch cubes/pieces
3Toss vegetables in the 3 tbsp olive oil and salt
4Spread onto a baking sheet sprayed with olive oil cooking spray
5Roast for 30-35 minutes, stirring halfway through
6While veggies are roasting, prepare the dressing by combining 2 tbsp olive oil, white wine vinegar, fresh parsley, minced garlic, honey and salt and pepper in a mason jar or shaker bottle. Shake to mix and set aside for flavors to mingle.
7When vegetables are done, remove from the oven and set aside to cool a bit.
8Now it's time to construct the salad. In a large salad bowl, add the mixed greens, roasted veggies, sharp cheddar, dried cranberries, pumpkin seeds, and chopped avocado. Drizzle with dressing right before serving and season with salt and fresh pepper to taste. You can also serve the vinaigrette on the side or use your own favorite vinaigrette recipe.