Roasted Root Vegetable Salad With Herbed Goat Cheese Recipe

Name: Roasted Root Vegetable Salad With Herbed Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Carrots, Cut Into 1 1/2-inch Pieces; 1 whole Turnip, Peeled And Cut Into 1-inch Cubes; 1 whole Small Parsnip, Peeled And Cut Into 1-inch Cubes; 1 whole Small Sweet Potato, Peeled And Cut Into 1-inch Cubes; 1 whole Small Red Onion, Cut In Half And Then Halves Cut Into Fourths; 4 cloves Garlic, Peeled And Smashed; 3 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Fresh Thyme, Chopped; 1 teaspoon Fresh Rosemary, Chopped; 1 teaspoon Fresh Sage, Chopped; Salt And Fresh Ground Pepper To Taste; 5 ounces, fluid Baby Arugula; 4 ounces, fluid Herbed Goat Cheese; FOR THE DRESSING:; 1 Tablespoon Red Wine Vinegar; 1 teaspoon Dijon Mustard; 3/4 teaspoons Dark Brown Sugar (packed); 1 clove Garlic, Minced; 1/4 cups Extra Virgin Olive Oil; Salt And Fresh Ground Pepper To Taste

Servings: persons

2 whole Medium Carrots, Cut Into 1 1/2-inch Pieces
1 whole Turnip, Peeled And Cut Into 1-inch Cubes
1 whole Small Parsnip, Peeled And Cut Into 1-inch Cubes
1 whole Small Sweet Potato, Peeled And Cut Into 1-inch Cubes
1 whole Small Red Onion, Cut In Half And Then Halves Cut Into Fourths
4 cloves Garlic, Peeled And Smashed
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Fresh Thyme, Chopped
1 teaspoon Fresh Rosemary, Chopped
1 teaspoon Fresh Sage, Chopped
Salt And Fresh Ground Pepper To Taste
5 ounces, fluid Baby Arugula
4 ounces, fluid Herbed Goat Cheese
FOR THE DRESSING:
1 Tablespoon Red Wine Vinegar
1 teaspoon Dijon Mustard
3/4 teaspoons Dark Brown Sugar (packed)
1 clove Garlic, Minced
1/4 cups Extra Virgin Olive Oil
Salt And Fresh Ground Pepper To Taste

1
Preheat oven to 375u00b0F.
2
Place prepared vegetables on a baking sheet or in a baking pan. Add the olive oil, chopped herbs, salt and fresh ground pepper. Toss to coat. Roast vegetables for 35-40 minutes until the vegetables are tender and lightly browned, gently stirring once after 20 minutes. Remove from the oven and allow to cool slightly.
3
While vegetables are roasting, prepare the dressing. In a small bowl, whisk together the vinegar, mustard, brown sugar, garlic and olive oil until emulsified. Season with salt and fresh ground pepper to taste.
4
In a large bowl, toss the arugula with the dressing. Divide the arugula among plates and sprinkle with herbed goat cheese (1 ounce per plate). Top each salad with 1/4 of the roasted root vegetables and serve immediately. Fool-proof fall dining at its finest, friends!

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 whole Medium Carrots, Cut Into 1 1/2-inch Pieces, 1 whole Turnip, Peeled And Cut Into 1-inch Cubes, 1 whole Small Parsnip, Peeled And Cut Into 1-inch Cubes, 1 whole Small Sweet Potato, Peeled And Cut Into 1-inch Cubes, and more.

Yes, Roasted Root Vegetable Salad With Herbed Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Root Vegetable Salad With Herbed Goat Cheese

How did you like this recipe?

Frequently Asked Questions