Roasted Veggies and Fennel Salad with Sweet Lemon Viniagrette
Something about the dreary days we've been having has really made me want some COLOR. You know, eat the rainbow! Plus, I had just made an amazing haul at my local market, where I found beautiful rainbow carrots, purple cauliflower, huge fennel and golden beets, so naturally I had to use them all at once!
This nutrient-packed salad is great on it’s own as a dinner salad, or served alongside a nice roasted chicken!
•1 small head each purple and white cauliflower, cut into florets
•1 medium sweet potato, diced
•3 small golden beets, quartered
•5 “skinny” carrots (rainbow, if possible)
•1/2 bulb of fennel, sliced
•3-5 tbsp olive oil (depending on how large your veggies are)
•2 1/2 tsp sea salt, divided
•2 1/2 tsp garlic powder, divided
•1 1/4 tsp dried basil, divided
•1/2 small head of endive, hand torn
•2 cups arugula
•1-2 tbsp Sweet Lemon Vinaigrette (below)
Preheat oven to 375.
Toss the potatoes with up to 2 tbsp olive oil, 1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp dried basil.
Toss the cauliflower with up to 2 tbsp olive oil, 1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp dried basil.
Divide the remaining oil and seasonings across the beets, carrots and fennel.
Place the cauliflower, carrots, and beets/ fennel on separate baking sheets.
Roast veggies for 30-35 minutes (carrots may need to go an extra 10 minutes.
Toss the endive and arugula with 1-2 tbsp vinaigrette (you want it glistening, not dripping)
On a serving dish, layer the arugula/endive mixture and veggies.
SWEET LEMON VINIAGRETTE
•1/3 cup lemon juice
•1/4 cup extra virgin olive oil
•1/4 cup coconut vinegar
•2 tbsp honey (optional: plus 1/2 tbsp)
•1/4 tsp sea salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
Combine all ingredients in a glass container with a lid (a mason jar works great) and shake vigorously until well combined.