Happy Tuesday! How was everyone’s weekend?
We got back from our short Belize vacation late Sunday night without any jet lag or time change because Belize is the best place on earth. SO easy to get to, so beautiful and so relaxing. I’ll be sharing our trip with you all on Friday so be on the lookout!
You guys will love this salad! It’s super simple but such a flavorful addition to any meal. You can choose to have it as a side dish or the main event by adding some quinoa or chicken. We had friends over for dinner last week and people were asking for the recipe while we were eating because they loved it so much. It’s really good and perfect for fall and winter!
The best part of this salad are the roasted winter veggies. Golden brown turnips, carrots, Brussels sprouts and beets, layered on top of mixed greens, creamy goat cheese and crunchy toasted cashews. All of that goodness is then tossed with my go-to homemade balsamic vinaigrette for a flavorful, warming salad! We served ours with grilled flank steak and chicken, but quinoa would be another great protein choice.
I hope you enjoy this filling, nutritious salad. As my friend said, it provided him with his veggie quota for the entire week, so you’ll definitely feel healthy and light after eating this!
- For the Roasted Veggies
- 1 parsnip - chopped into 1/2 inch pieces
- 2 carrots - roughly chopped
- 2 red beets - diced
- 2 cups Brussels sprouts - cut in half
- 2 tbsp coconut oil - melted
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- Other Salad Ingredients
- 6 cups Mixed Greens of choice
- 1 4 oz log of soft goat cheese
- 1/2 c cashews - dry toasted
- For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 garlic clove
- 1 tbsp dijon mustard
- 1 tbsp water - or until it reaches your desired consistency
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper (optional, but makes cleanup easy)
- Chop all of your veggies and lay them evenly onto the baking sheet
- Drizzle with melted coconut oil and sprinkle with salt, pepper and garlic powder and stir to coat evenly
- Bake in the oven for 40 minutes - or until veggies are tender and golden
- While your veggies bake, prepare the rest of your salad
- Toast the cashews on medium-low heat in a skillet until golden brown and set aside
- Add the greens to a large bowl and top with crumbled goat cheese and toasted cashews
- To prepare the dressing, add all ingredients to a food processor or blender and blend until smooth - you could also mince the garlic clove and whisk to combine by hand
- When the veggies are ready, add them to the top of the the salad, add the dressing and toss to combine
- Serve on its own, or with a protein
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