Roasted Root Vegetable Bowl

Loaded with seasonal root vegetables, tender greens and a Tangled Garden-inspired dressing, this one-bowl meal highlights the finest of the fall harvest. For a heartier meal, simply add grains, nuts, seeds or your favourite local cheese.


2 tbsp. Olive Oil
2 Golden beets, peeled and cut into 8 wedges*
4 Carrots, peeled and halved*
Small acorn squash, seeded and thinly sliced*
1 Red onion, cut into wedges*
2 cups Mixed greens*
1 cup GoodLeaf kale shoots**
1/2 cup Mixed herbs
4 Radish, thinly sliced*


1/2 cup Olive Oil
1/4 cup Tangled Garden Italian Country Vinegar***
1 tbsp. Maple syrup****
1 tsp
Whole grain mustard

Directions (serves 4):

  1. Preheat the oven to 425°F. Toss together the beets, carrots, squash and onion with olive oil.
  2. Season with salt and pepper. Roast 45 min – 1 hour until tender and browned, flipping the vegetables halfway through. Remove from oven.
  3. Whisk together the dressing ingredients and season to taste with salt and pepper. To assemble salads, divide greens among four bowls.
  4. Top with roasted vegetables, kale shoots, herbs, and radish. Drizzle with dressing.

Additional suggested bowl ingredients include: cooked grains, nuts, seeds, and cheese.

Recipe provided by: Wild Card Creative 

Source Guide: 

*For the fruit and vegetables used in this recipe, head to Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia

** Find GoodLeaf Farms products at select Atlantic Superstores, Pete’s Fine Foods locations, and Local Source Market

*** Tangled Garden products are available at their retail store, or they can be ordered online here.

**** Pick up maple syrup from Acadian Maple at your local grocery store

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