Monday, November 18, 2013

Roasted Root Vegetable Salad

Thanks to PreppyPaleo for the inspiration for this delicious side dish.  We have officially added this accompaniment to our Thanksgiving lineup.  My husband loved it so much he had it again for lunch the next day.

Photo: Preppy Paleo
1/4 cup olive oil
3 tbs. apple cider vinegar
1 tsp. dijon mustard
1 tsp. raw honey
1/2 tsp. cinnamon

6 cups mixed greens
4 cups chopped root vegetables - beet, parsnip, sweet potato, carrot
2 tablespoons unsweetened apple cider
1 tablespoon melted butter
salt to taste
4 slices of bacon
1/2 cup chopped raw almonds

  • Preheat oven to 425˚F.
  • Toss root vegetables with cider and butter. Season with salt and bake for 20 minutes or until just starting to brown.
  • While vegetables are roasting combine all dressing ingredients in a blender and process until smooth.
  • Cook bacon until crispy and crumble.
  • Toss mixed greens with dressing, top with root vegetables, bacon, and almonds.

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