2 cups* of assorted seasonal veggies cut into cubes. Could include carrots, parsnips, squash, rutabaga, kohlrabi, celeriac, beets and onions.
Salt and pepper to taste
Balsamic vinegar to taste
Maple syrup to taste
*For a larger family-size salad, double the amount of vegetables
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Lay veggies on baking sheet.
Drizzle with oil and season with sea salt and pepper.
Roast for 20 minutes and then flip veggies over and roast for another 10 minutes.
When the veggies are golden brown and fork-tender, remove them from the oven.
Drizzle with balsamic vinegar and maple syrup and roast them for 5 more minutes.
Drizzle balsamic vinaigrette dressing over everything.
Place roasted veggies atop a bed of chopped kale or add sprouts to a bed of roast veggies.
Garnish with soft cheese, like goat cheese, and raw nuts or seeds (e.g., hulled pumpkin seeds).
From the kitchen of Angela MacDougall
Article: Salad, Outside the Box