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+ servings

Roasted Root Vegetable Salad with Herbed Goat Cheese

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 4 servings

Ingredients

  • 2 medium carrots or 3 small, cut into 1½-inch pieces
  • 1 medium turnip peeled and cut into 1-inch cubes
  • 1 small parsnip peeled and cut into 1-inch cubes
  • 1 small sweet potato peeled and cut into 1-inch cubes
  • 1 small red onion cut in half and then halves cut into fourths
  • 4 cloves garlic peeled and smashed
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh sage chopped
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Fresh ground pepper
  • 5 ounces baby arugula
  • 4 oz herbed goat cheese

For the dressing:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoons dark brown sugar packed
  • 1 clove garlic minced
  • ¼ cup extra virgin olive oil
  • Salt
  • Fresh ground pepper

Instructions

  • Pre-heat your oven to 375 degrees.
  • Place your prepared vegetables on a baking sheet or in a baking pan. Add the olive oil, chopped herbs, smashed garlic, salt and fresh ground pepper. Toss to coat.
  • Roast your vegetables for 35-40 minutes until the vegetables are tender and lightly browned, gently stirring once after 20 minutes. Remove from the oven and allow to cool slightly.
  • While your vegetables are roasting, prepare the dressing. In a small bowl, whisk together the vinegar, mustard, brown sugar, garlic and olive oil until emulsified. Season with salt and fresh ground pepper to taste.
  • In a large bowl, toss the arugula with the dressing. Divide the arugula among 4 plates and sprinkle with herbed goat cheese (1 ounce per plate, obviously). Top each salad with ¼ of the roasted root vegetables and serve immediately.