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.
Ingredients
| 2 tbsp. | Olive Oil |
| 2 | Golden beets, peeled and cut into 8 wedges* |
| 4 | Carrots, peeled and halved* |
| 1 |
Small acorn squash, seeded and thinly sliced*
|
| 1 | Red onion, cut into wedges* |
| 2 cups | Mixed greens* |
| 1 cup | Kale shoots** |
| 1/2 cup | Mixed herbs |
| 4 | Radish, thinly sliced* |
Dressing
| 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):
- 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: Kelly Neil & Kathy Jollimore
Source Guide:
*For the fruit and vegetables used in this recipe, head to Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia
*** 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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