Carrot and Parsnip Salad
This is a roasted root vegetable salad with a sweet & tangy dressing that will be a repeat in your recipe rotation!
Servings: 6 servings
Ingredients
Roasted Vegetables
- 4 medium sized Carrots, chopped
- 4 medium sized Parsnips, chopped
- 2 cloves Garlic, minced
- 1/2 cup Almonds, chopped
- 3 tbsp Olive oil
- 1 pinch Salt & Pepper, each
Salad Dressing
- 2 Tbsp Apple cider vinegar (preferably with mother)
- 2 tsp Honey, liquid
Additional Salad Ingredients
- 6 cups Spring mix
- 1/3 cup Cranberries, dried and chopped
- 4 to 5 oz Feta cheese, crumbled
Instructions
- In a large mixing bowl, mix together the chopped carrots, chopped parsnips, minced garlic, chopped almonds, olive oil and spices
- Spread mixture out in a single layer on a sheet pan lined with parchment paper
- Bake at 400 degrees F for 30 minutes
- Cool roasted vegetable mixture to use on the finished salad.
- Mix together the salad dressing and drizzle half of the mixture on the cooled, roasted vegetables
- Layer the salad on a larger platter with the spring mix as the base, the 2nd layer is the roasted vegetable layer, the 3rd layer is chopped cranberries, the 4th layer is the crumbled feta cheese.
- Immediately before serving, drizzle remaining salad dressing all over the salad and enjoy!