Green salads adorn your weekly menu during the warm months of the year. But, once the temperature begins to drop, you crave heartier foods, the kinds that make you feel snug and toasty. This salad, with roasted root vegetables and a white balsamic vinaigrette, is perfect for those cold winter days when you don’t want crunchy, cooling lettuce. Serve this dish with skillet chicken or top with your favorite veggie burger.
Serves 4
Ingredients
1 small butternut squash
1 lb. turnips, trimmed and cubed
1 lb. parsnips, trimmed and cubed
½ lb. carrots, trimmed and cubed
½ tsp. pink salt
¼ tsp. fresh ground black pepper
½ tsp. dried thyme
Dressing
1 Tbsp. white balsamic vinegar
2 Tbsp. olive oil
¼ fresh parsley, finely chopped
¼ tsp. pink salt, to taste
Directions
- Preheat oven to 400 degrees F.
- On a small baking dish, place whole butternut squash. Bake for 1 hour. Then, allow squash to cool for about 30 minutes and cube half of it. Reserve remaining squash for another use.
- On a separate baking dish, toss cubed turnips, parsnips and carrots with salt, pepper and dried thyme. Bake for 20 minutes.
- In a small bowl, whisk together vinegar, olive oil, parsley and salt.
- In a large bowl, combine all roasted vegetables. Toss with salad dressing and serve.