Roasted Root Veggie Salad Recipe
roasted root veggies over mixed greens with toasted seeds, cashew cheese and molasses vinaigrette
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Ingredients
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Root Vegetables
Salad Base
Cashew Cheese
Molasses Vinaigrette
Method
Roasting the Veggies
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Vegetables
Peel and chop the carrots, parsnips, beets, and sweet potatoes into bite-sized pieces.
- 3
Toss with Olive Oil
In a large bowl, toss the chopped root vegetables with olive oil, salt, and black pepper until well coated.
- 4
Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Making the Cashew Cheese
- 5
Soak the Cashews
Soak the raw cashews in water for at least 2 hours or overnight to soften them.
- 6
Blend the Ingredients
Drain the cashews and place them in a blender with nutritional yeast, lemon juice, garlic powder, and water. Blend until smooth and creamy.
Preparing the Vinaigrette
- 7
Mix the Vinaigrette Ingredients
In a small bowl, whisk together the molasses, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined.
Assembling the Salad
- 8
Combine the Salad Base
In a large serving bowl, place the mixed greens as the base.
- 9
Add Roasted Veggies
Top the mixed greens with the roasted root vegetables.
- 10
Add Cashew Cheese
Dollop the cashew cheese over the roasted veggies.
- 11
Sprinkle with Toasted Seeds
Sprinkle the toasted seeds over the salad for added crunch.
- 12
Drizzle with Vinaigrette
Drizzle the molasses vinaigrette over the entire salad before serving.