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****|
Whole grain mustard
Directions (serves 4):
- Preheat the oven to 425°F. Toss together the beets, carrots, squash and onion with olive oil.
- Season with salt and pepper. Roast 45 min – 1 hour until tender and browned, flipping the vegetables halfway through. Remove from oven.
- Whisk together the dressing ingredients and season to taste with salt and pepper. To assemble salads, divide greens among four bowls.
- 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
** Find GoodLeaf Farms products at select Atlantic Superstores, Pete’s Fine Foods locations, and Local Source Market
**** Pick up maple syrup from Acadian Maple at your local grocery store