Sweet and Spicy Roasted Root Vegetable Salad
So I really need to convince you to make this.
Peppery arugula, fluffy quinoa, caramelized roasted root vegetables, sweet and spicy pecans, creamy goat cheese and a squeeze of lemon. It’s really want the perfect salad is made of.
Simple, vegetarian, nutritious weeknight main…sign me up!
The way these vegetables soften, caramelize and deepen in flavor is next level but the real star of the show here are the crunchy, slightly sweet, slightly spicy Santé pecans scattered on top!
Snag a bag or two of these fabulous nuts and make sure to use code FLAVORFULLIFE for 15% off your entire order!
As always, can’t wait for you to try this recipe and make sure to tag me on Instagram and TikTok when you do!
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Sweet and Spicy Roasted Root Vegetable Salads
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 salads 1x
Description
This roasted root vegetable salad is sweet, spicy, crunchy, creamy and amazingly satisfying!
Ingredients
Vegetables
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon EACH ground cinnamon, ginger, garam masala, kosher salt and fresh cracked pepper
- 1/4 teaspoon cayenne pepper
- 4 carrots, peeled and chopped into 1 inch pieces
- 2 medium parsnips, peeled and chopped into 1 inch pieces
- 2 medium sweet potatoes, peeled and sliced into 1 inch half rounds
Salad
- arugula
- cooked quinoa
- Santé sweet and spicy pecans
- goat cheese
- extra virgin olive oil, drizzle of honey and a big squeeze of lemon juice
Instructions
Vegetables
Preheat oven to 425 degrees. In a large bowl whisk together the oil, honey and spices. Add the vegetables and toss well to combine. Spread veggies in an even layer on a baking tray lined with a silicone baking mat. Roast for 25 minutes, stir. Roast another 15-20 minutes until veggies are softened and caramelized.
Assemble
Layer arugula, quinoa, roasted vegetables and top with pecans and goat cheese. Drizzle with good quality extra virgin olive oil, add another drizzle of honey and a big squeeze of lemon juice. Season with additional salt and pepper as desired.
Notes
I do recommend using Santé nuts here, or at least candied pecans.
If you don’t have garam masala, you can sub cumin.
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