Roasted Root Veg salad is so simple to make. And winter months are a perfect time to eat local produce! Ontario grows a bumper crop of produce, and root veggies are super local to Toronto too. Root veggies have a long shelf life in Ontario, with carrots, parsnips and sweet potatoes being available *almost* all year round. This salad is a snap to make- get out the slap chop and roast veggies on a Sunday, then toss them into a salad for a sweet #MeatlessMonday. The veg will keep for a few days in the fridge and makes for a low-carb crouton replacement!

Roasted root veg salad

1 lb of Chopped and Peeled Carrots
1 lb of Chopped and Peeled Sweet Potatoes
1/2 lb of Chopped Parsnip
1 tbsp of Canola Oil
300 grams of Goat Cheese
3 tbsp of Toasted Pumpkin Seeds or Wonderful Flavoured Pistachio Nuts- Any Flavour!
5 oz of Mixed Greens
S+P to season
1 tbsp of Lemon Juice
1/2 tbsp of Maille Dijon Mustard
A sprig of Chopped Fresh Tarragon
1/4 cup of Olive Oil
S+Proasted root veg salad Method
Preheat oven to 400º C. Peel and then rough chop the veggies and toss into a large bowl. Add a tbsp (or two) of canola oil, just enough to get every corner covered so they don’t burn in the oven. Sprinkle on some salt and pepper and pour onto a baking sheet. Place in oven for 30-45 mins and toss once or twice to get the sides to brown evenly. Remove from oven and set aside to cool.

Meanwhile, make the dressing. In a mason jar, toss ingredients together and give a good shake. Pour onto a bowl of freshly washed leaves and toss. Assemble greens onto a plate, and crumble goat cheese on top. Add the roasted veg and a handful of toasted pumpkin seeds. Finish with a snap of pepper and salt.