Chevre Roasted Vegetable Salad
Roasted root vegetables, creamy goat cheese, zippy balsamic dressing, perfect makings of a hearty salad.
Ingredients
- 3 cups mixed greens
- 1 1/2 cups root vegetables sweet potato, beets, red skin potato, parsnip, rutabaga, all or any combo you like
- 2/3 cup toasted Whole Walnuts
- 1/4 cup red onion sliced thin
- 1/2 cup crumbled goats cheese
salad dressing
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 3 tbsp maple syrup
- 1/8 tsp garlic powder
- 1/4 tsp fresh cracked pepper
Instructions
roasting vegetables
- clean, skin, and cube root vegetables of your choice and toss them in a couple tablespoons of olive oil, 1/2 teaspoon salt, and some fresh ground pepper. Bake for 30 minute in a 400 degree oven. Halfway through baking, remove pan and turn vegetables over, return to oven and continue roasting.
toasting walnuts
- Toast walnuts. Spread walnuts on a baking sheet and place in a 350-degree oven for 5 minutes. You can also toast them in a frying pan on the stovetop, keeping them moving until they smell toasty and fragrant.
maple balsamic vinaigrette
- Whisk together all the vinaigrette ingredients, or place them in a mason jar with the lid screwed on tightly and shake until dressing is smooth and frothy.
- Layer above ingredients on a plate or in a shallow bowl in order given. Drizzle with balsamic dressing and give it a few cracks of pepper grab a fork and enjoy!
Notes
This salad is also amazing with grilled salmon or chicken on top!
Nutrition
Serving: 3cupCalories: 1004kcalCarbohydrates: 54gProtein: 13gFat: 87gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 25mgSodium: 195mgPotassium: 814mgFiber: 8gSugar: 29gVitamin A: 687IUVitamin C: 32mgCalcium: 95mgIron: 4mg
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