Roasted Root Vegetable Salad

roasted potatoes
Roasted Root Vegetable Salad
Print Recipe
A gorgeous filling fall salad made with roasted root vegetables, cilantro dressing, and a savory granola topping for crunch!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
roasted potatoes
Roasted Root Vegetable Salad
Print Recipe
A gorgeous filling fall salad made with roasted root vegetables, cilantro dressing, and a savory granola topping for crunch!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Roasted Root Vegetables
Savory Granola
Cilantro Dressing
Servings: servings
Instructions
  1. Preheat the oven to 450 degrees F. Place the golden beets, potatoes, and shallots on one rimmed baking sheet, and the sweet potatoes and red beets on another. Drizzle both with olive oil, shake to coat, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, until tender but crisp. Pour the oats, pepitas, and almonds on another rimmed baking sheet. Drizzle with melted butter over the top and toss to coat. Add the spices and salt. Toss again and spread the granola out as thin as possible. Place in the oven for 5-10 minutes, until golden brown. Place all the ingredients for the cilantro dressing in a blender, including the cilantro stems. Puree until smooth then salt and pepper to taste. The serve, toss the warm roasted root vegetables with the arugula and place on a platter. Drizzle the cilantro dressing over the top, and sprinkle with as much savory granola as desired.
Recipe Notes

Recipe courtesy of aspicyperspective.com

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