Print

Salad with Roasted Vegetables

salad with roasted vegetables

Full of flavor, and much easier to digest for those with sensitive stomachs, this Salad with Roasted Vegetables is definitely one to try. 

Ingredients

Scale

Salad with Roasted Vegetables

  • 3 parsnips, peeled and sliced lengthwise into 1 1/2 –inch long strips
  • 5 carrots, peeled and sliced lengthwise into 1 1/2-inch long strips
  • 1 cup sweet or red onions, sliced
  • 2 red bell peppers, sliced into medium-thin strips
  • 10 radishes, sliced
  • 2 teaspoons extra virgin olive oil
  • Unrefined sea salt, to taste
  • Freshly ground black pepper, to taste 
  • 7 ounces arugula, at room temperature

Garlic Herb Dressing

  • 1 whole head garlic
  • 1/3 cup plus 1 tablespoon extra virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1/3 cup hemp seeds
  • 2 tablespoons chopped fresh basil
  • Unrefined sea salt, to taste
  • Freshly ground black pepper, to taste 

Instructions

Salad with Roasted Vegetables

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Arrange the parsnips, carrots, onions, bell peppers and radishes on top of the baking sheet; drizzle with olive oil and gently toss to coat.
  3. Season vegetables with salt and pepper to taste.
  4. Roast vegetables for about 35 minutes, or until desired doneness *see notes for a time saving tip!
  5. Remove vegetables from oven and set aside to cool.
  6. Place arugula in a large salad bowl.
  7. Arrange the roasted vegetables on top of the arugula.
  8. Serve salad at room temperature with the “Garlic Herb Dressing” (recipe below). Enjoy!

Garlic Herb Dressing

  1. Preheat oven to 400 degrees.
  2. Remove the outer papery covering of the garlic, but leave the covering on the individual cloves.
  3. Use a sharp knife to slice the top of the head so that most of the cloves are exposed.
  4. Place the garlic in a ramekin and drizzle with 1 tablespoon of extra virgin olive oil; season with salt to taste.
  5. Cover the ramekin with aluminum foil and place the garlic in the oven.
  6. Roast the garlic for 50 to 55 minutes, until garlic is completely soft and slightly brown. Remove garlic from oven and set aside to cool, reserving the remaining olive oil.
  7. Use a knife to remove the roasted garlic cloves from the head and transfer the garlic along with as much of the reserved olive oil as you can to a high-speed blender.
  8. Add the lemon juice, 1/3 cup of the oil, hemp seeds and basil.
  9. Blend until dressing is smooth and creamy.
  10. Season with salt and pepper to taste, and drizzle on salad.

Notes

*You can roast the garlic for the vinaigrette at the same time you roast the other veggies for the salad.

Keywords: Salad with Roasted Vegetables