Roasted Root Vegetable Salad with Herbed Goat Cheese
Servings: 4 servings
Ingredients
- 2 medium carrots or 3 small, cut into 1½-inch pieces
- 1 medium turnip peeled and cut into 1-inch cubes
- 1 small parsnip peeled and cut into 1-inch cubes
- 1 small sweet potato peeled and cut into 1-inch cubes
- 1 small red onion cut in half and then halves cut into fourths
- 4 cloves garlic peeled and smashed
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh sage chopped
- 3 tablespoons extra virgin olive oil
- Salt
- Fresh ground pepper
- 5 ounces baby arugula
- 4 oz herbed goat cheese
For the dressing:
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ¾ teaspoons dark brown sugar packed
- 1 clove garlic minced
- ¼ cup extra virgin olive oil
- Salt
- Fresh ground pepper
Instructions
- Pre-heat your oven to 375 degrees.
- Place your prepared vegetables on a baking sheet or in a baking pan. Add the olive oil, chopped herbs, smashed garlic, salt and fresh ground pepper. Toss to coat.
- Roast your vegetables for 35-40 minutes until the vegetables are tender and lightly browned, gently stirring once after 20 minutes. Remove from the oven and allow to cool slightly.
- While your vegetables are roasting, prepare the dressing. In a small bowl, whisk together the vinegar, mustard, brown sugar, garlic and olive oil until emulsified. Season with salt and fresh ground pepper to taste.
- In a large bowl, toss the arugula with the dressing. Divide the arugula among 4 plates and sprinkle with herbed goat cheese (1 ounce per plate, obviously). Top each salad with ¼ of the roasted root vegetables and serve immediately.