Salud! At Whole Foods, Poplar Avenue
Roasted Root Vegetable Salad 1 small butternut squash, peeled and diced 1 onion, large dice 2 carrots, peeled and sliced 2 parsnips, peeled and sliced 2 beets, peeled and diced 3 cups kale, ribs removed and cut into small, bite-size pieces ¼ cup plus 1 ½ tablespoon olive oil
1 ½ tablespoons apple cider vinegar ½ tablespoon dijon mustard 1 tablespoon maple syrup ½ tablespoon fresh thyme, minced ½ tablespoon fresh sage, minced ¼ teaspoon cinnamon cracked black pepper, to taste
Preheat the oven to 425 F. Line 2 sheet pans with parchment paper. In a medium bowl combine the squash, onion, carrots and parsnips together with 1 tablespoon of olive oil. Spread out into an even layer on one of t he prepared pans. In a separate bowl, toss the beets with another ½
t ablespoon of olive oil and spread out on a separate sheet pan. Roast in the oven for 18-22 minutes, or until the vegetables are soft and lightly browned. In a small bowl, whisk together the apple cider vinegar, mustard, maple s yrup, fresh herbs and cinnamon. While whisking, slowly pour in the remaining ¼ cup of olive oil to create a dressing. For a cold salad, allow the roasted vegetables to cool before combining w ith the kale and dressing. For a warm salad, toss the kale with the roasted squash to help wilt down the greens before adding in the beets and dressing. Season to taste with cracked black pepper.
November 2016 / 81