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A plate of the Roasted Root Vegetable Salad with Cranberry Ginger Dressing

Roasted Root Vegetable Salad with Cranberry Ginger Dressing


  • Author: Carol Green
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours
  • Yield: 8 1x
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Ingredients

Salad Ingredients:

  • 3 cups Beets, Red & Yellow, cubed
  • 1 1/2 cups Parsnips, julienne cut
  • 1 cup Carrots, julienne cut
  • 2 1/2 cups Sweet Potato, cubed
  • 1 cup Roasted Red Onion
  • 12 oz fresh Kale (preferably Tuscan, and young leaves)
  • 1/2 cup Dried Cranberries
  • 1/2 cup Roasted Pumpkin & Sunflower Seeds

Dressing Ingredients:

  • 12 oz fresh or frozen Cranberries
  • 1 cup Water
  • 1/4 cup Raw Sugar
  • 1 Tbsp. Raw Honey
  • 1 1/2 package Stevia – to taste
  • 1 cup Balsamic Vinegar
  • 1/4 cup Raw Apple Cider Vinegar
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. fresh Lemon juice
  • 1 1/2 cups Olive Oil
  • 1 tsp. Savory Spice Store Catanzaro seasoning
  • 1/2 tsp. Salt

Instructions

Dressing Directions:

  • In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open, set aside to cool.
  • Place the cranberries in a blender, add the vinegars, mustard, lemon juice, oil, seasoning and salt and blend until smooth.
  • Add Stevia to taste and adjust seasoning if necessary.

 

Salad Directions:

  • To roast the vegetables: cut into even size cubes about 1”. Place in separate roasting pans, coat with a small amount of coconut oil, season with salt and roast at high heat, 450F for 30 to 40 minutes, stirring every 10 minutes or so.
  • Trim kale by removing stems/stalks and shredding into strips.
  • Toss in a bowl with the dressing, working it through with your hands.
  • Layer on a platter with the kale topped with the roasted vegetables and finishing with the feta, dried cranberries and seeds.
  •  Reserve remaining dressing until ready to serve.