Ingredients

The following ingredients have 12 Servings
  • 1/2 lb whole carrots (peeled)
  • 1/2 lb parsnips (peeled)
  • 2 medium sweet potatoes (peeled)
  • 3 tbsp extra virgin olive oil
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground pepper (or to taste)
  • 10 oz mixed leafy artisan greens
  • 1 avocado (seeded and chopped)
  • 4 oz sharp white cheddar cheese (chopped into bite-size pieces)
  • 1/4 cup dried cranberries
  • 1/4 cup raw pumpkin seeds
  • 2 oz extra virgin olive oil
  • 4 oz white wine vinegar
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp minced fresh garlic
  • 2 tsp honey
  • salt and pepper to taste

Instruction

  • Preheat oven to 425 degrees F
  • Rinse, peel and chop vegetables into 1-inch cubes/pieces
  • Toss vegetables in the 3 tbsp olive oil and salt
  • Spread onto a baking sheet sprayed with olive oil cooking spray
  • Roast for 30-35 minutes, stirring halfway through
  • While veggies are roasting, prepare the dressing by combining 2 tbsp olive oil, white wine vinegar, fresh parsley, minced garlic, honey and salt and pepper in a mason jar or shaker bottle. Shake to mix and set aside for flavors to mingle.
  • When vegetables are done, remove from the oven and set aside to cool a bit.
  • Now it's time to construct the salad. In a large salad bowl, add the mixed greens, roasted veggies, sharp cheddar, dried cranberries, pumpkin seeds, and chopped avocado. Drizzle with dressing right before serving and season with salt and fresh pepper to taste. You can also serve the vinaigrette on the side or use your own favorite vinaigrette recipe.