Farm-to-Table Root Vegetable Harvest Salad Recipe

Root Vegetable Harvest Salad

As the autumn chill sets in and the leaves begin to fall, I am inspired to create a hearty and colorful salad to celebrate the bounty of the season. Today, I’m sharing my recipe for a Root Vegetable Harvest Salad that combines the earthy flavors of roasted vegetables with a tangy vinaigrette dressing.

To start, gather your ingredients:

• carrots (200g)
• beets (150g)
• parsnips (150g)
• red onion (100g)
• olive oil
• salt
• pepper
• balsamic vinegar
• honey
• mixed greens
• feta cheese

Next, preheat your oven to 400°F (200°C) and prepare your vegetables. Peel and chop the carrots, beets, parsnips, and red onion into bite-sized pieces. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

While the vegetables are roasting, make the balsamic vinaigrette dressing. In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 3 tablespoons of olive oil. Season with salt and pepper to taste.

Once the vegetables are done, let them cool slightly before assembling the salad. In a large bowl, toss the roasted vegetables with a handful of mixed greens. Crumble feta cheese on top and drizzle with the balsamic vinaigrette dressing.

The total weight of the cooked dish is approximately 700g, with 4 servings at 175g each. One serving of this Root Vegetable Harvest Salad is approximately 200 calories.

A unique tip for this salad is to sprinkle some toasted nuts or seeds on top for added crunch and texture. This will elevate the flavor profile of the dish and add a delightful nuttiness to each bite.

I hope you enjoy creating and savoring this Root Vegetable Harvest Salad as much as I do. Feel free to customize it with your favorite seasonal vegetables or add protein such as grilled chicken or chickpeas. Bon appétit!