Roasted Root Salad with Maple-Orange Balsamic Glaze

This gorgeous, jewel-toned Roasted Root Salad with Maple-Orange Balsamic Glaze features naturally sweet seasonal root veggies, plus plenty of antioxidant-rich greens and fiber to keep you full. Vegan, paleo gluten-free.

Sundays are usually rest days in my house, typically consisting of blogging, reading magazines, socializing with friends and a little bit of cooking for the blog. This Sunday however, was not so restful. I drove 3 SUV-loads of stuff between my current condo and the new one, brought it all up the elevator and carried it alllllll the way down the hall. I absolutely adore the new building that my roomie Jess and I will be living in as of this Sunday, but holy smokes guys. It has ALL the doors.

Two doors for the front entrance, 3 doors on the way to the parking garage, 2 doors to the storage locker room, elevator doors, moving room doors, garbage room doors, and yes, a door into our unit. Almost all of these doors are secured, making them quite an obstacle when trying to balance big boxes on elbows, knees, and hips and digging around coat pockets for keys at the same time. One thing is for sure: I’m feeling pretty darn safe in our new spot with all these locked doors. Another thing that’s for sure: Being back and forth between condos means I’ve got more keys than a security guard. Someone get me some bigger pockets.

While all of this has been quite the workout, I’ve been reminding myself how super grateful I am that we’ve been able to transition gradually. If you’ve ever moved in (what feels like) the middle of winter, I’m sure you’re aware of how much more difficult the process is when there’s snow in the equation. In comparison to last week, we seem to be experiencing a mini heat wave (as in, it’s above freezing) which I’m also very grateful for. Let’s hope it holds out for when it comes time to lug furniture around this Saturday!

By the time I got home from unloading load number 3 early on Sunday afternoon, my stomach wanted to eat itself I was so hungry. Luckily I’d made a huge batch of veggies for this Roasted Root Salad with Maple-Orange Balsamic Glaze the day before, and the leftovers were waiting in the fridge. I don’t think a minute passed between the time I took my coat off and the time I was sitting at my kitchen table, fork in hand with a mouth full of delicious beets, carrots, and sweet potatoes.

Our Canadian Thanksgiving has passed, but if you’re celebrating tomorrow, this might just be a new favourite addition to your holiday feast. And even if you’re not, I’d highly recommend giving this salad (or even just the roasted veg on its own) a try. The beauty of roasting firm root vegetables is that they make great leftovers, unlike more water-dense ones that get soggy and rather sad looking on the second time around.

As far as seasonings go, feel free to use whatever herbs you like best. I chose fresh rosemary, but others like thyme, oregano, sage, or an Italian seasoning blend would be perfect too.

Roasted Root Salad with Maple-Orange Balsamic Glaze

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• Author: Angela Simpson
• Total Time: 50 mins
• Yield: 4 servings 1x

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Description

This gorgeous, jewel-toned Roasted Root Salad with Maple-Orange Balsamic Glaze features naturally sweet seasonal root veggies, plus plenty of antioxidant-rich greens and fiber to keep you full. Vegan, paleo gluten-free.

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Ingredients

Scale 1x2x3x

For the glaze:

• ¼ cup freshly squeezed orange juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 2 tsp fresh minced rosemary
• sea salt and black pepper

For the rest:

• 3/4 cup thinly sliced red onion or shallots
• 2 cups peeled and cubed beets
• 2 cups peeled and cubed sweet potato
• 2 cups diced carrots
• 6 cups mixed greens

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Instructions

1. Preheat oven to 400F. Line a large baking sheet (or 2 smaller ones) with foil.
2. Whisk the first 4 ingredients for glaze together and set aside.
3. Chop all of the vegetables into bite-sized chunks (about 3/4″) and combine them all in a large bowl.
4. Pour the balsamic glaze over top and toss to coat with a large spoon.
5. Pour the coated vegetables out onto the baking sheet, drizzling any of the remaining balsamic sauce over top. Sprinkle with rosemary, sea salt and black pepper.
6. Roast for 30-35 minutes, stopping half way to flip the vegetables over.
7. Put all of the greens in a large salad bowl. If you like, you can toss them in a light coating of balsamic vinegar and olive oil, but this isn’t necessary.
8. When roasting is finished, toss the beets, sweet potato and carrots into the bowl with the greens. Serve warm or cold.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: side dish
• Method: roast

So tell me…

• American friends: What’s on your Thanksgiving menu this year?
• For everyone: What are YOU thankful for this week? There are so many things on my list that I’d be here forever telling you about them, so for now, I’ll say an incredibly supportive family and friends, the opportunity to see both of my parents this December (more about this coming on Monday!), the prospect of so many new opportunities, and all of YOU, my fabulous readers!