Roasted Root Vegetable Salad with Dijon Shallot Dressing
Topped with a dijon shallot dressing, this Fall harvest salad is calling your name!
Servings: 2
Ingredients
For the dressing
- ½ cup (118 ml) olive oil
- ¼ cup (59 ml) 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
For the salad
- 1 cup (133 g) cubed sweet potato
- 2 large beets cubed
- 2 cups (134 g) loosely packed kale leaves
- 1 avocado diced
- 2 hard-boiled eggs sliced
Instructions
- Preheat oven to 400 °F (204 °C)
- In a small mason jar, add all the ingredients of the dressing into the jar, seal the lid and shake vigorously. Set aside.1/2 cup olive oil, 1/4 cup water, 1 shallot, 2 tablespoons Dijon mustard, Generous splash of champagne vinegar, Salt and pepper
- 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.1 cup cubed sweet potato, 2 large beets
- 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.2 cups loosely packed kale leaves, 1 avocado, 2 hard-boiled eggs
Notes
Definitely feel free to interchange the veggies. You can even use butternut squash or another root vegetable that you'd like (parsnip, carrots, etc.)
Nutrition
Serving: 1 serving | Calories: 850 kcal | Carbohydrates: 36 g | Protein: 14 g | Fat: 76 g | Saturated Fat: 11 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 52 g | Cholesterol: 187 mg | Sodium: 374 mg | Potassium: 1339 mg | Fiber: 15 g | Sugar: 11 g
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