Roasted Fall Vegetable Salad w/ Goat Cheese
Lighten up your Thanksgiving table with beautifully dressed veggies! Roasted Fall Vegetable Salad w/ Goat Cheese is an elegant and light side dish to impress!
Ingredients
- 2 parsnips sliced
- 1 head cauliflower cut into florets
- 1 large sweet potato sliced into chunks (similarly sized to the parsnips)
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- Pinch of cayenne pepper
- 4 cups mixed greens
- 1 jar pickled beets drained and rinsed
- ¼ cup roasted cashews
- 3 tablespoons prepared pesto
- 2 tablespoons high-quality balsamic vinegar
- 4 oz. honey goat cheese
Instructions
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment or foil. Lay the parsnips, cauliflower, and sweet potato on the tray. Top with olive oil, salt, pepper, Italian seasoning, and cayenne. Mix with clean hands until the seasonings and oil are evenly coating the vegetables.
- Bake for 30-35 minutes, tossing halfway through. Remove from the oven and set aside.
- Meanwhile, lay your greens in a serving bowl. Top with beets, the roasted veggies, cashews, an even drizzle of pesto, balsamic, and a bit of extra virgin olive oil.
- Dollop the salad with goat cheese and more black pepper, if desired. Serve warm.
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