Roasted Root Vegetable Salad

Remember those colorful salads packed with local vegetables from the Farmer’s Market in August?  Those were great, I know.   But I saw this recipe for a Roasted Root Vegetable salad which is more realistic for this time of year.

You can use whatever vegetables happen to be available, but make sure to roast them until they are tender.  When they cool to room temperature, toss them with your favorite salad dressing for even more flavor.  I used the Easy Honey Mustard Dressing recipe, which is equal parts oil, lemon juice, honey, and mustard.  That’s it, nothing complicated, just another way to enjoy a bowl of vegetables.

 

Roasted Root Vegetable Salad

4 shallots, peeled and halved
3 c. butternut squash cut into 1″ pieces
4 parsnips, peeled and cut into 1″ pieces
4 carrots, peeled and cut into 1″ pieces
2 T canola oil
Salt and Pepper
Dressing of your choice, such as Honey Mustard

Mix vegetables with oil in a large bowl.  Season with salt and pepper.  Roast at 400F for 45-50 minutes, or until tender.  Cool to room temperature, and toss with salad dressing.

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