Winter Vegetable Salad with Balsamic Mustard Dressing
Roasted winter vegetables served over kale with balsamic mustard dressing
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
For the salad:
- 4 large carrots cut into large pieces
- 4 beets scrubbed and peeled and cut into large pieces
- 2 fennel bulbs cut into large pieces
- 2 cup butternut squash cut into 1 inch squares
- 1 shallot minced
- 2 cups kale washed and cut into small pieces
- chopped parsley
- 1 apple thinly sliced (optional)
- shaved parmesan optional
- a few tbsp olive oil
- a few tbsp balsamic vinegar
- salt and pepper
For the dressing:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp salt to taste
- black pepper to taste
For the roasted veggies:
Line a baking sheet with foil or parchment. Heat the oven to 400. Combine the beets, squash, carrots and fennel on the baking sheet and toss with the oil, balsamic, salt and pepper.
Roast for 30 minutes and then stir and flip. Roast another 10-15 minutes or until the veggies are nicely caramelized and browned.
Keyword Salad, Side Dish, Vegetable