ROASTED ROOT VEGETABLE SALAD - barre3

Ingredients

• 4 cups root vegetable mixture, cubed or sliced in sticks (carrots, parsnip, beets, or squash work well)
• 1/4 cup chopped fresh parsley
• 8 cups mixed greens (can use spinach, spring mix, mache, arugula)
• dried cranberries and walnuts to use as garnish
• sea salt and freshly ground black pepper to taste
• olive oil for coating the root vegetables
• 1/4 cup balsamic vinegar
• 1 Tbsp. water
• 1 Tbsp. maple syrup
• 2 tsp. Dijon mustard
• 1 Tbsp. chopped fresh herbs (optional; thyme, parsley, and rosemary work well)
• 1/4 cup olive oil