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Warm roasted veggies salad with honey mustard vinaigrette

Warm Roasted Veggies Salad with Honey Mustard Vinaigrette

Elite Jakob
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Course Salad

Ingredients
  

  • Approximately 5 cups of greens (Arugula, baby spinach, or mixed greens)
  • 1/2 cup chopped parsley
  • 1/2 lemon juice only
  • 3 carrots
  • 1 sweet potato
  • 1 red onion
  • 2-3 beets
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried/fresh thyme
  • Salt and pepper

For Dressing:

  • 2 Tablespoons capers (washed & drained)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 3 Tablespoons hot water

Instructions
 

  • Peel the vegetables (optional) and dice to 1-2” cubes and spread on a cookie sheet lined with parchment paper.
  • Season with olive oil, salt and pepper, dried thyme and toss lightly using your hands.
  • Bake at 425 for 30 minutes.
  • While the veggies are roasting, prepare the greens and the dressing. Spread the green leaves on a platter or salad bowl, add the parsley and lemon juice, toss lightly.
  • Mix well the dressing ingredients.
  • Remove the veggies from the oven and let cool. Spread on top of the greens and drizzle the dressing all over. Toss gently once or twice and serve. Optional: garnish with chopped parsley.