Roasted Root Vegetable Salad with Easy Lemon Dressing
Ingredients
- For the Pickled Red Onion:
- ½ cup red onion sliced very thinly
- ¼ cup sherry vinegar red wine vinegar or lemon juice
- 1 teaspoon sea salt
- For the Salad:
- ½ cup sweet potatoes peeled and cut into 1 inch cubes
- ½ cup carrots peeled and sliced ¼ inch thick
- ½ cup parsnip peeled and sliced ¼ inch thick
- ½ cup beets peeled and cut into 1 inch cubes
- 4 cloves garlic crushed
- 4 tablespoons extra virgin olive oil for roasting
- ¼ cup extra virgin olive oil for dressing
- 4 fresh thyme sprigs
- 3 ounces baby spinach or other hearty green such as curly kale
- ½ cup fennel shaved thinly
- 2 tablespoons shallot minced
- ½ cup currants
- 1 cup toasted walnuts
- 2 tablespoons fresh lemon juice about 1 lemon
- ¾ cup Greek yogurt
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
- Preheat the oven to 400˚F. Separately toss the ½ cup sweet potatoes, carrots, parsnips and beets each with 1 clove of crushed garlic, 1 tablespoon of olive oil and salt and pepper to taste. Place each vegetable on its own quarter of a baking tray lined with parchment paper. Spread the 4 thyme sprigs over the top.
- Roast in the oven until tender, about 30 minutes. If one vegetable gets done before the others, remove it from the tray. Once the veggies are tender, remove from the oven and discard the thyme stems. Let them cool to room temperature.
- Toss together the roasted root veggies, 3 ounces spinach, 2 tablespoons minced shallot, ½ cup shaved fennel, ½ cup currants and 1 cup toasted walnuts. Add 2 tablespoons lemon juice and ¼ cup olive oil, mix to combine, and check the seasoning. Divide the ¾ cup of Greek yogurt by putting a dollop on each plate, top with the salad and serve.