ROASTED ROOT VEGETABLE SALAD - barre3

Name: 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) sea salt and freshly ground black pepper to taste; 1/4 cup olive oil

blog.barre3.com

Roast vibrant root vegetables and mix with fresh greens for a delicious, dairy-free, gluten-free side dish. Perfect for gut health and easy to prepare!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.barre3.com.

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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) sea salt and freshly ground black pepper to taste
1/4 cup olive oil