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.