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Roasted Root Veggie Salad with Avocado and Homemade Creamy Garlic Dressing

Ingredients

  • 4 small carrots peeled and chopped
  • 2 medium beets peeled and cut into pieces
  • 1 sweet potato cut into pieces
  • 1 Tbsp. avocado oil or olive oil for roasting
  • sea salt + freshly ground pepper
  • 8 cups mixed organic baby greens
  • 1 ripe avocado sliced
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries

Creamy Garlic Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 6-8 cloves fresh garlic crushed
  • 4 Tbsps. freshly squeezed lemon juice
  • 1.5 Tbsps. finely chopped fresh parsley leaves
  • 1 tsp. sea salt
  • 2 tsp. Dijon mustard
  • 1/2 Tbsp. raw honey or pure maple syrup

Instructions

Salad Instructions

  • Toss your carrots, sweet potatoes, and beets in a bowl with 1 Tbsp. oil and a touch of sea salt and freshly ground pepper, until coated.
  • Space coated root veggies evenly on a large sheet pan, and roast at 400 degrees f. for 20 minutes, stirring once halfway. Allow to cool.
  • Arrange all salad ingredients nicely onto serving plates, including roasted root veggies and drizzle with about 2 Tablespoons of your creamy garlic dressing.

Dressing Instructions:

  • Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a high powered blender or food processor. Blend until smooth.
  • Stir immediately before using
  • Store in an airtight container, refrigerated for up to a week.