Roasted Root Vegetable Salad with Cranberry Mustard Dressing

The holidays are always jam packed with sweet treats and rich foods, so during this time Im always looking for ways to enjoy the flavors of the season but still have a mind for health. Hearty salads become my go to as I combine satisfying vegetales with hearty green leaves to create filling and nutrient rich dinners

Roasted Root Vegetable Salad with Cranberry Mustard Vinaigrette


Cranberry Vinaigrette
1 tsp mustard seed
1/2 tsp fennel seed
Salt & Pepper
1/2 cup cranberry sauce
1 tsp fresh grated orange zest
1.5 tbsp olive oil
1 tsp champagne vinegar


Salad components:
1/2 cup each chopped rutabaga, turnip and parsnip
1 tbsp pumpkin pie spice
1 tbsp garlic powder
1 tsp oregano
Salt & Pepper
Olive oil
1/4 cup finely chopped sweet onion
Arugula
Spinach

In a spice grinder or mortal and pestal combine mustard seed, fennel seed, salt and pepper until a sand like texture is reached. Combine with cranberry sauce, zest, vinegar and olive oil in a small bowl. Set aside.


Preheat the oven to 400 degrees. Arrange the chopped root vegetables in a single layer on a baking sheet, sprinkle with pumpkin pie spice, garlic powder, oregano, salt and pepper. Drizzle with olive oil and then toss to evenly coat. Bake for 20-30 minutes until the vegetables are fork tender.

Combine the greens, onion, and roasted veggies in a large bowl and toss with the cranberry vinaigrette. Serve.