Roasted Root Vegetable Salad with Lemon Parmesan Dressing
Servings
8 Servings
Ingredients
- 1 bunch baby carrots about 8-10, or 2 regular carrots, scrubbed and trimmed
- 4 cups assorted root vegetables such as parsnips, carnival or butternut squash, cut in chunks or wedges
- Extra virgin olive oil such as Colavita
- Kosher salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil such as Colavita, plus more for garnish
- Zest and juice of 1 large lemon reserve zest for garnish
- ¼ cup grated Parmesan cheese
- 1 clove garlic finely minced
- 1/8 teaspoon red chili flakes or more to taste
- Kosher salt
- Freshly ground black pepper
- 8 cups kale sliced into ribbons (or any of your favorite fresh greens)
- 1/4 cup toasted pine nuts
- Lemon zest
- Shaved Parmesan cheese
Instructions
- Roasted Root Vegetables:
- Preheat the oven to 375 ̊F.
- Lay carrots, sweet potatoes, pumpkin, and/or butternut squash in a single layer in a large roasting pan or on two baking sheets. Do not overcrowd or your vegetables will steam instead of roast. Toss with oil to coat and sprinkle with salt and pepper. Roast until just tender, about 30 minutes.
- Dressing and Salad:
- In a mason jar, cruet, or medium bowl, whisk or shake olive oil, lemon juice, garlic, chili flakes, and Parmesan. Season to taste with salt and pepper.
- In a large bowl, toss greens with dressing, lightly, to taste. (If using kale, let set for five minutes after dressed.)
- Line a family-style platter or individual salad plates with greens. Top with warm roasted vegetables. Finish with toasted pine nuts, lemon zest, shaved Parmesan and a drizzle of olive oil. Serve remaining dressing on the side.