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.
Ingredients
Scale
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
Instructions
- Preheat oven to 400F. Line a large baking sheet (or 2 smaller ones) with foil.
- Whisk the first 4 ingredients for glaze together and set aside.
- Chop all of the vegetables into bite-sized chunks (about 3/4″) and combine them all in a large bowl.
- Pour the balsamic glaze over top and toss to coat with a large spoon.
- 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.
- Roast for 30-35 minutes, stopping half way to flip the vegetables over.
- 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.
- 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