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A delicious, colorful and healthy salad highlighting Fall's best root vegetables, blue cheese and almonds.

Roasted Root Vegetable Salad

A delicious, colorful and healthy salad highlighting Fall's best root vegetables, blue cheese and almonds.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • Roasted Vegetables
  • 2 ½ cups of chopped root veggies I used radishes, carrots, turnips, parsnips and beets
  • ¼ onion chopped
  • ½ teaspoon crushed garlic
  • ¼ teaspoon thyme
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Dressing
  • 1 ½ Tablespoons white balsamic vinegar
  • 2 Tablespoons olive oil
  • ¼ teaspoon dried mustard
  • ¼ teaspoon salt
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • Salad
  • 4 cups chopped baby spinach
  • 2 Tablespoons blue cheese
  • 2 Tablespoons almonds sliced or slivered
  • 2 cups roasted veggies

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a large cookie sheet with cooking oil.
  3. Add your veggies, garlic, thyme, olive oil, salt and pepper and mix well with your hands.
  4. Cook for 40-45 minutes until the vegetables are tender and starting to brown.
  5. In the meantime mix all the salad dressing ingredients together in a bowl and set aside.
  6. Next prepare your spinach in a big bowl. Toss with dressing (use as much as or as little as you like).
  7. When vegetables are done and cooled a little ad to your salad and toss again.
  8. Top with blue cheese and almond slices.
  9. Enjoy.