Roasted Root Vegetable and Winter Squash Salad
Ingredients
- Roasted Vegetables
- 1 medium dark-fleshed sweet potato, peeled and cut into cubes
- 1 large parsnip, peeled and cut into cubes
- 1 small butternut squash, peeled and cut into cubes
- 10 small carrots, scrubbed and cut into bite-sized pieces
- 2 small beets, peeled and cut into wedges
- 1 sweet or purple onion, peeled and cut into wedges
- 1 head of garlic, halved crosswise
- 1/4 cup canola oil 75 mL
- 2-3 sprigs fresh rosemary and/or thyme
- 1/2 tsp salt 2 mL
- 1/2 tsp ground black pepper 2 mL
- Vinaigrette
- 1/4 cup canola oil 75 mL
- 3 Tbsp balsamic vinegar 45 mL
- 1 tsp grainy mustard 5 mL
- 1 tsp honey 5 mL
- Salad
- 4 cups fresh arugula 1 L
- 1 cup walnut halves, toasted 250 mL
Instructions
- 1. Preheat oven to 425 °F (220 °C).
- 2. Spread out vegetables on heavy, rimmed baking sheet, keeping beets to one side so they don’t stain other vegetables. Tuck in garlic halves and drizzle everything with canola oil.
- 3. Pull leaves off stems of rosemary or thyme and if it’s rosemary, finely chop; sprinkle over vegetables along with salt and pepper. Toss to coat everything well, then spread out in single layer on sheet (if it’s too crowded, divide between two sheets).
- 4. Roast 30-40 minutes, stirring once or twice, until tender and golden on edges. Meanwhile, in small bowl, whisk together all vinaigrette ingredients. Lay bed of arugula on large platter.
- 5. While vegetables are still warm, squeeze garlic cloves out of their skins over them and gently toss. Spread out on bed of arugula and drizzle with dressing. Sprinkle with toasted walnuts and serve immediately. (Alternatively, cool roasted vegetables and refrigerate overnight; assemble salad and serve it cold.)
Yield
8 servings
serving size
1 cup (250 mL)
nutritional analysis
Per Serving
| Calories | 320 |
| Total Fat | 24 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Carbohydrates | 25 g |
| Fiber | 5 g |
| Sugars | 10 g |
| Protein | 5 g |
| Sodium | 210 mg |
| Potassium | 462 mg |
