Winter Salad Recipe
Roasted root vegetables, red cabbage, red onions, hardy winter greens, carrot vinaigrette
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Ingredients
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Root Vegetables
Salad Base
Carrot Vinaigrette
Method
Roasting Vegetables
- 1
Prepare the Root Vegetables
Preheat your oven to 400°F (200°C). Peel and chop the carrots, parsnips, and sweet potatoes into evenly sized pieces.
- 2
Roast the Vegetables
Spread the chopped root vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and lightly caramelized.
Preparing the Salad
- 3
Chop the Salad Ingredients
While the vegetables are roasting, thinly slice the red cabbage and red onion. Add the winter greens to a large salad bowl.
- 4
Combine Ingredients
Once the root vegetables are done roasting, allow them to cool slightly, then add them to the salad bowl with the cabbage, onion, and greens.
Making the Vinaigrette
- 5
Blend the Vinaigrette
In a blender, combine the carrot, olive oil, apple cider vinegar, honey, salt, and pepper. Blend until smooth.
- 6
Dress the Salad
Drizzle the carrot vinaigrette over the salad and toss gently to combine. Serve immediately.