Salad of baked root vegetables with mustard sauce

Salad of Baked Root Vegetables with Mustard Sauce is a hearty and flavorful dish that combines the sweetness of roasted root vegetables with a tangy mustard sauce. It’s perfect as a side dish or a light main course. Here’s a simple recipe:

Salad of Baked Root Vegetables with Mustard Sauce

Ingredients:

• For the Salad:

  • 2 large carrots, peeled and cut into bite-sized pieces
  • 1 large sweet potato, peeled and cut into bite-sized pieces
  • 1 medium parsnip, peeled and cut into bite-sized pieces
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups mixed greens (such as arugula, spinach, or baby kale)
  • ¼ cup crumbled feta or goat cheese (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

• For the Mustard Sauce:

  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

Instructions:

1. Prepare and Roast the Vegetables:

   • Preheat your oven to 400°F (200°C).
   • On a baking sheet, toss the carrots, sweet potato, parsnip, and red onion with olive oil, salt, and pepper.
   • Spread the vegetables in a single layer on the baking sheet.
   • Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

2. Make the Mustard Sauce:

   • In a small bowl, whisk together Dijon mustard, olive oil, honey or maple syrup, apple cider vinegar, dried thyme or rosemary, salt, and pepper until smooth and well combined.

3. Assemble the Salad:

   • In a large bowl, toss the mixed greens with a small amount of the mustard sauce.
   • Add the roasted vegetables on top of the greens.
   • Drizzle with additional mustard sauce to taste.
   • Sprinkle with crumbled feta or goat cheese and chopped fresh parsley.

4. Serve:

   • Serve the salad warm or at room temperature.

Optional Variations:

• Add Protein: Include grilled chicken, tofu, or chickpeas for added protein.
• Different Vegetables: Customize with other root vegetables like beets or turnips.
• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the mustard sauce for some heat.

This salad of baked root vegetables with mustard sauce is a delicious and satisfying dish that combines roasted goodness with a tangy, flavorful dressing. Enjoy!