ROASTED ROOT VEGETABLE SALAD

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 4 SERVINGS

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

4 cups root vegetable mixture, cubed or sliced in sticks (carrots, parsnip, beets, or squash work well)

1/4 cup chopped fresh parsley

8 cups mixed greens (can use spinach, spring mix, mache, arugula)

dried cranberries and walnuts to use as garnish

sea salt and freshly ground black pepper to taste

olive oil for coating the root vegetables

1/4 cup balsamic vinegar

1 Tbsp. water

1 Tbsp. maple syrup

2 tsp. Dijon mustard

1 Tbsp. chopped fresh herbs (optional; thyme, parsley, and rosemary work well) sea salt and freshly ground black pepper to taste

1/4 cup olive oil

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INSTRUCTIONS

Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
Cut the root vegetables into either cubes or sticks and coat with the olive oil, salt, pepper, and parsley. Place in a single layer on the baking sheet and roast for 35 to 40 minutes, or until golden brown around the edges and crispy.
Turn over once halfway through cooking. Remove the veggies from the oven and cool slightly.
While cooling, make the dressing by whisking together the olive oil, vinegar, water, maple syrup, mustard, herbs if using, salt, and pepper in a small bowl.
Place the vegetables on a bed of greens. Add some dried cranberries and walnuts and drizzle with the balsamic maple dressing. Store extra dressing in the refrigerator for up to 5 days.Serve warm or at room temperature.

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