Roasted Root Salad

Roasted Root Salad
Prep time
Cook time
Total time
Serves: 2-4
  • 1 head of lettuce
  • 1 parsnip
  • 1 small eggplant
  • 2 large carrots
  • ¼ cup almonds
  • ¼ cup sunflower seeds
  • 2 Tbsp. miso paste (any color)
  • 2 Tbsp. maple syrup
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  1. Wash and chop parsnips, eggplant and carrots into half-moon shapes. Turn oven to broil and lightly oil a baking sheet. Place vegetables on baking sheet and broil for 15 minutes. You want them soft and a little crispy but not burnt.
  2. While vegetables cook, chop lettuce and place in a large bowl. Next toast nuts in a frying pan on medium heat, stirring often. Cook for 3-5 minutes. Once toasted remove from heat and set aside.
  3. Make dressing by mixing all ingredients in a small bowl.
  4. Pour dressing over lettuce and mix well. Next add roasted vegetables and toasted nuts and seeds. Eat immediately.


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