Root Vegetable Salad with Maple-Cumin Vinaigrette (Edit recipe)

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Sweet and a little spicy, this vinaigrette pairs perfectly with a hearty root vegetable salad.
20 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
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.

Serves: 4

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Ingredients

Maple Cumin Vinaigrette

Root Vegetable Salad

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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

  1. Place all of the ingredients in a medium sized Mason jar and shake, shake, shake! Store leftovers in the refrigerator.

Root Vegetable Salad

  1. 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.
  2. 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.
  3. 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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