Monday, November 2, 2015

Meatless Monday: Roasted Root Vegetable Salad

Here we are in the heart of fall.

The time to truly savour the last bright colours of leaves on the trees, the golden afternoon sunshine and the warmth of your favourite cozy sweater.

As the temperatures fall and the days become shorter it is important for us to eat more warming, grounding foods to stay healthy.

Grounding foods are literally foods that grown in the ground - most commonly root vegetables. When you eat these foods they take on the same "grounding" energy in your body helping you focus and be centered in this bittersweet season of change.

I love roasting a group of root vegetables. Their warm colours and earthy aroma are perfect for a cool fall day. This recipes incorporates kale - which is so healthy for your lungs and respiratory system that often can be compromised during the changing air of autumn. Lentils are also added to this dish for muscle building protein and fibre keeping your tummy happy and healthy. I couldn't resist adding a touch of maple syrup to the dressing for a little Canadian sweetness.


Roasted Root Veggie Salad

Serves 4
1/2 butternut squash, peeled and cut in 1" cubes
2 parsnips, peeled and cut in 1" rounds
2 medium beets, peeled and cut in 1" pieces
8 brussels sprouts, trimmed and halved
1/2 cup red lentils, cooked
1 large bunch of kale, washed and torn
1/4 red onion, chopped
1/4 cup pumpkin seeds
3 1/4 Tbsp olive oil, divided
1 1/4 tsp garlic powder, divided
1 Tbsp apple cider vinegar
1 tsp balsamic vinegar
1 tsp maple syrup
fresh ground pepper and sea salt

Preheat the oven to 425 and line a baking sheet with parchment paper. Toss the squash, parsnips and brussels sprouts in a large bowl with 1 Tbsp of olive oil, 1 tsp of garlic powder and salt and pepper. In a separate smaller bowl toss the beets with 1/4 Tbsp olive oil and 1/4 tsp of garlic powder. I do this because if you mix them all together - the rest of the veggies will turn pink from the beets.

Spread out all the veggies on the lined baking sheet and cook in the oven until tender and slightly browned - about 45 minutes.

While the veggies are cooking, whisk together 2 Tbsp olive oil, 1 Tbsp apple cider vinegar, 1 tsp maple syrup and 1 tsp balsamic vinegar.

In a large serving bowl, dress the torn kale and chopped red onion with the dressing you made in the step above. Mix well.

Top the kale and red onion salad with lentils, pumpkin seeds and the cooked root veggies.

Sending you sunshine, happiness and root veggie love,

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