I created this delicious, heart roasted winter root vegetable salad for Rily Good Recipes – an amazing wellness and recipe website that provides healthy and delicious condition-specific recipes!
In order for me to consider a salad a main course, it needs to be satisfying and filling. And to be satisfying and filling, it needs to contain a protein source and plenty of fiber and complex carbohydrates. This salad more than meets these expectations. I try to eat locally as much as possible, which can be challenging in Canada in the winter! When creating this salad, I focused on root vegetables that are available throughout the fall and winter.
This roasted root vegetable salad is jam packed with so many nutritional powerhouse ingredients. Antioxidant-rich squash, shallots and beets are roasted until tender to bring out their sweetness. Chickpeas and brussels sprouts are roasted until crispy to add texture and provide prebiotics to support gut health. The roasted veggies are then topped with a rich balsamic reduction and salty feta cheese. However, this salad can easily remain entirely plant based by using a nut cheese instead of feta. This recipe is low in simple sugars and packed with fiber, a great choice for diabetics. And the variety of colourful, antioxidant-rich veggies make it a great option for supporting heart health.
Roasted Winter Root Vegetable Salad Ingredients:
- Beets
- Acorn squash
- Shallots
- Arugula
- Chickpeas
- Brussels sprouts
- Roasted pepitas/pumpkin seeds
- Dried cranberries
- Feta cheese
- Balsamic glaze
If you are interested in making this delicious, savoury roasted root vegetable salad, head on over to Rily.co for the full recipe!
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