Name: Roasted Root Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 5 to 6 cups peeled and diced root vegetables (see Note); 1 diced red apple; 1 small or medium bulb fennel, sliced, optional; 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup or agave nectar; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; Salt and freshly ground pepper to taste; 3 to 4 ounces mixed baby greens; Vinaigrette or other favorite dressing, as needed; 1/4 cup toasted pumpkin or sunflower seeds

Since they taste just as good at room temperature as they do hot, roots are presented here in an appetizing roasted root vegetable salad.

Root vegetables are abundant in the cooler months, and come in so many earthy hues. Roasting root vegetables in a hot oven is the best way to bring out their mellow, slightly sweet flavors.

You can vary this dish each time you make it, choosing from among parsnips, turnips, sweet potatoes, red or golden beets. Among the less common but still widely available roots are yuca, rutabaga, kohlrabi, jicama, daikon radish, black radish.

This salad is easy enough to make as an everyday meal, and festive enough to serve at winter holiday meals like Thanksgiving and Christmas.

Recipe from Vegan Holiday Kitchen by Nava Atlas. Photos (top and just below) by Susan Voisin, FatFreeVegan.

Yield: 6 to 8

Roasted Root Vegetable Salad

Roasted root vegetables, with their natural sweetness, are delicious on fresh greens in salad.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

5 to 6 cups peeled and diced root vegetables (see Note)
1 diced red apple
1 small or medium bulb fennel, sliced, optional
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or agave nectar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and freshly ground pepper to taste

To finish

3 to 4 ounces mixed baby greens
Vinaigrette or other favorite dressing, as needed
1/4 cup toasted pumpkin or sunflower seeds

Instructions

Preheat the oven to 425º F.
Dice the root vegetables fairly evenly, and not too thinly—slices (such as parsnip or daikon radish) should be about 1/2-inch thick; cut other vegetables into 3/4-inch dice.
Combine the cut vegetables with the apple and optional fennel in a large mixing bowl. Add the olive oil, syrup, thyme and basil and stir together.
Transfer the mixture to a lightly oiled large roasting pan (line it with foil first if you’d like). Bake for 25 to 35 minutes, stirring every 10 minutes or so, or until the vegetables are just tender and touched with golden brown.
Remove from the oven and allow to cool to room temperature. Season gently with salt and pepper.
When ready to serve, combine the roasted vegetables with the the greens in a serving container. Drizzle in enough dressing to moisten the salad and toss gently. Scatter the pumpkin seeds over the top and serve.

Notes

Choose 3 or 4 from among parsnips, turnips, sweet potatoes, carrot, and red or golden beets), and any other root vegetables you might enjoy. Among the less common are yuca, rutabaga, kohlrabi, jicama, daikon radish, and black radish.

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