This hearty winter veggie salad is a meal all on its own. Perfect for feeding a hungry family, it also doubles as a wicked starter or side dish if you’re entertaining. The salad features some of my favorite root vegetables and a maple-dijon and citrus dressing. Of course feel free to make it your own by using your family’s faves.
Serves 4 as a meal or 6 as a side
- 1/2 a butternut squash, cubed
- 1/2 a head cauliflower, roughly chopped
- 2 turnips, halved and sliced into rounds
- 2 carrots, halved and sliced into rounds
- 2 large sunroots (aka Jerusalem artichokes), sliced
- 4 french shallots, quartered
- 3 cloves garlic, halved
- 2 sprigs each, fresh thyme and rosemary
- Juice from 1 orange
- 4 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- Salt & pepper to taste
- 1 teaspoon sherry vinegar
- 1 1/2 cups cooked great northern beans
- Handful fresh chopped parsley
- 4-6 cups kale, stemmed and torn into pieces (optional)
- Preheat oven to 425 F. Meanwhile, wash and chop your veggies and place them in a large mixing bowl along with the herbs (still on their stems).
- Mix your dressing by whisking together all liquid ingredients minus the sherry vinegar; season with salt and pepper. Pour half of the dressing over the mixed veggies and toss gently to combine (reserve the other half). Arrange veggies into a single layer on 2 baking sheets. Roast for 30 minutes, tossing half way through.
- Next, whisk the sherry vinegar into the reserved dressing. When the veggies are done, find your herbs and gently crumble the leaves over the veggies; transfer everything to a large mixing bowl, add the beans, parsley, kale (if using) and dressing. Toss gently to combine and serve while everything is still warm.