Root Vegetable Salad with Maple-Cumin Vinaigrette
Sweet and a little spicy, this vinaigrette pairs perfectly with a hearty root vegetable salad.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
16
Serves: 4
Ingredients
Maple Cumin Vinaigrette
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 2 tsp2 tsp2 tsp Garlic, minced
- 1 tsp1 tsp1 tsp Ground Cumin, ground
- .5-1 tsp.5-1 tsp.5-1 tsp Red Pepper Flakes, (start with .5 and then adjust)
- pinch pinch pinch Salt
- pinch pinch pinch Black Pepper
Root Vegetable Salad
- 2-32-32-3 Beets, small, golden or red
- 111 Carrots, medium
- 2 Tbsp2 Tbsp2 Tbsp raw Pistachios, chopped
- 2 Tbsp2 Tbsp2 Tbsp Pumpkin Seeds, roasted and salted
- 3 bunch3 bunch3 bunch Arugula, (large handfuls)
- 1 bunch1 bunch1 bunch Microgreens, (large handful)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Maple Cumin Vinaigrette
- Place all of the ingredients in a medium sized Mason jar and shake, shake, shake! Store leftovers in the refrigerator.
Root Vegetable Salad
- Preheat the oven to 400 degrees. Peel the beets and then cut into very thin slices (use a mandolin if possible). Lay the beet slices on a baking tray, drizzle with some oil and roast in the oven until cooked through. Once cooked, remove from the baking tray and set aside to cool.
- Peel the skin off the carrot and then using the same peeler, peel strips until you have peeled the whole carrot. Place on the baking tray the beets were just on, drizzle with some oil and place in the oven to roast for about ten minutes. The carrots do not need to brown, just soften slightly. Once roasted, remove from the oven and cool.
- Place the arugula, microgreens, roasted beets and carrots in a salad bowl and top with roasted pumpkin seeds and chopped pistachios, Drizzle the maple cumin vinagrette on top and toss right before serving. Enjoy!
Notes
The Maple Cumin Vinaigrette recipe is not my original recipe and was adapted from Sweet Nature Cookbook.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Salads Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 213 |
| Fat: | 17 g |
| Carbohydrates: | 14 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 151 mg |
| Fiber: | 3 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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