Roasted Root Salad
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Salad:
- 1 head of lettuce
- 1 parsnip
- 1 small eggplant
- 2 large carrots
- ¼ cup almonds
- ¼ cup sunflower seeds
Dressing:
- 2 Tbsp. miso paste (any color)
- 2 Tbsp. maple syrup
- 1 Tbsp. rice vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. water
Instructions
- 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.
- 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.
- Make dressing by mixing all ingredients in a small bowl.
- Pour dressing over lettuce and mix well. Next add roasted vegetables and toasted nuts and seeds. Eat immediately.
