Roasted Root Vegetable Salad with Dijon Shallot Dressing
Having a puppy is no joke. They’re certainly really cute and sweet but they are a lot of work. I didn’t get a chance to post last week because I’ve been in such a daze. It also probably doesn’t help that he did not come from the best environment from the breeder so we had to take care of some things the first few nights he was with us and man, it had completely wrecked us. Not to mention, he’s not a huge fan of his crate and being alone at all. I didn’t think he’d be this needy :) I knew that babies and puppies are needy but I thought puppies were slightly a bit more independent. Thankfully my work schedule is pretty flexible so I’m able to devote a lot of time to him but I’m scared that’s only going to make things worse in the future for when I go back to work and we have to leave him alone. He absolutely hates getting crated during the day (he’s surprisingly fine at night). He howls and cries and whines and sometimes jumps at the crate and bites on it. It’s so sad. We put a blanket over it so it’s like a den but I think it’s the whole being alone thing. He always had a litter mate at the breeder so maybe that’s where it stems from. Ack. Haaaalp.
Other than being tired and run to the ground with this new addition, we’ve been enjoying having him around. He’s smart, spunky, and just so adorable. I’ve posted some photos of him, lots of Snapchat videos, and even gave him his own Instagram account ;)
I made this salad while I was on my paleo challenge, and it seemed like it was eons ago but it’s actually perfect for this time of year! I feel like this is the perfect Fall harvest salad. Maybe I should’ve even titled it that. But the roasted root veggies are the ones that stand out in this salad the most along with the amazing dijon shallot dressing. It sounds so pretentious and very Ina-esque but this dressing has a subtle garlic flavor from the shallots and the dijon gives it that peppery bite. If you’re trying to eat healthier and/or on a paleo kick, this dressing is perfect! It’s easy to whip up at home and you can avoid all those extra weird ingredients in most salad dressings in the store. Plus, no sugars in this :)
Topped with a dijon shallot dressing, this Fall harvest salad is calling your name!
- 1/2 cup olive oil
- 1/4 cup water
- 1 shallot, finely diced
- 2 tablespoons Dijon mustard, start with 1 and see how you like it. I like mine strong
- Generous splash of champagne vinegar, or whatever vinegar you have
- Salt and pepper, to taste
- 1 cup cubed sweet potato
- 2 large beets, cubed
- 2 cups loosely packed kale leaves
- 1 avocado, diced
- 2 hard-boiled eggs, sliced
- Preheat oven to 400 degrees Fahrenheit.
- In a small mason jar, add all the ingredients of the dressing into the jar, seal the lid and shake vigorously. Set aside.
- Place diced sweet potato and beets onto baking sheet and drizzle olive oil all over. Season with salt and pepper and toss around on the baking sheet. Bake for 40 minutes, or until butternut squash and beets have softened.
- In a large bowl, add kale leaves then add diced avocados and sliced hard-boiled eggs on top. Top with the roasted veggies and drizzle salad dressing on top. Gently toss to coat.
Definitely feel free to interchange the veggies. You can even use butternut squash or another root vegetable that you'd like (parsnip, carrots, etc.)
Posted on October 26, 2015