Roasted Root Salad with Goat Cheese
 
Prep time
Cook time
Total time
 
This roasted root salad with goat cheese is resolution friendly, with a little oomph.
Author:
Serves: 4
Ingredients
  • For salad:
  • 2 tbsp olive oil
  • 1 large sweet potato, cut into chunks
  • 2 parsnips. cut into chunks
  • 2 beetroot. cut into chunks (slightly smaller than your other veg as I find they take longer to cook)*
  • 1 small bunch of kale, destemmed and finely shredded
  • 2 tbsp pumpkin seeds
  • ⅓ cup goat cheese
  • For dressing:
  • 2 tbsp olive oil
  • ½ tbsp dijon
  • 1 tbsp maple syrup (or honey if you wish)
  • 1 tbsp apple cider vinegar
  • large pinch of salt
Method
  1. Preheat oven to 425F/220C
  2. Arrange the prepared veg in a roasting pan, and toss with olive oil. Put in the oven to roast until tender, and toss once or twice during cooking to prevent sticking or burning.
  3. While the vegetables are roasting, whisk together the dressing ingredients.
  4. Put the kale leaves in a large bowl, and and pour the dressing over the top.
  5. Spend a few minutes rubbing the dressing on the kale leaves until thy are will coated and beginning to wilt**, and then set aside in the fridge to marinate while the veg finishes roasting.
  6. When the vegetables are ready, removed the roasting pan from the oven, and throw in the pumpkin seeds so they toast in the pans heat. After a couple of minutes, add the vegetables to the kale leaves and toss everything together.
  7. Sprinkle the goat cheese on top, and serve!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/roasted-root-salad-with-goat-cheese/