Balsamic Roasted Vegetable Salad

As you usher out the cool crisp salads for heartier fare this fall, put this warm roasted vegetable salad on your menu. Tender chunks of root veggies tossed with peppery arugula and a balsamic vinaigrette makes for an impressive vegan holiday salad or side dish.
As you usher out the cool crisp salads for heartier fare this fall, put this warm roasted vegetable salad on your menu. Tender chunks of root veggies tossed with peppery arugula and a balsamic vinaigrette makes for an impressive vegan holiday salad or side dish.

Balsamic Roasted Vegetable Salad

Serves 6

Ingredients:

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• 1 red onion, cut into wedges

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• 1 large sweet potato, cut into bite-sized chunks

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• 2 carrots, cut into bite-sized chunks

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• 1 large parsnip, cut into bite-sized chunks

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• 6 tablespoons olive oil, divided

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• 3 tablespoons balsamic vinegar, divided

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• Salt and freshly ground black pepper

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• 3 cups fresh arugula

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• 2 cups fresh spinach

Directions:

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1. Preheat oven to 400 degrees F.

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2. In a large bowl, combine onion, sweet potato, carrots, and parsnip. Drizzle over 2 tablespoons olive oil and 1 tablespoon balasmic vinegar. Toss to coat. Season with salt and pepper and toss again.

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3. Spread vegetables onto a baking sheet and roast for 20 minutes or until vegetables are tender and lightly browned. Let vegetables cool slightly.

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4. In a small bowl, whisk together remaining oil and vinegar. Season with salt and pepper and whisk again.

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5. In a large bowl, combine arugula and spinach. Drizzle a little of the balsamic vinaigrette over greens and toss.

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6. Add roasted vegetables to the arugula mixture and drizzle with a little more vinaigrette. Toss again to coat.

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7. Divide salad among 6 plates or bowls. Serve extra vinaigrette on the side.

More tasty vegan holiday recipes!