Who has a case of the Mondays?
Yeah, me too. But you know what? Today is going to be awesome. Just because I said so.
It’s finally starting to feel like fall here in NYC and I’m SO pumped! Call me basic, but I’m jazzed about pumpkin spice everything
Autumn in the city also means a wealth of amazing fall produce at the Farmers Markets. This weekend I picked up a bunch of gorgeous root vegetables– just look at that color!
I then whipped up this hearty salad that I thought you guys should know about Enjoy!
- 2 tablespoons olive oil
- 8-10 new potatoes, cleaned and then halved or quartered
- 3 medium sized beets, peeled and cut into square inch chunks
- 3-4 cups cubed kabocha squash* (about half of a squash)
- 3 large parsnips, peeled and cut on a bias (at an angle) into 1 inch pieces
- 5 cups arugula
- 2-3 Tbsp sunflower seeds
- 1 Tbsp maple syrup
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- salt and pepper
- Preheat your oven to 400 F
- Toss the vegetables in 2 tablespoons of olive oil and spread evenly on a large baking sheet, and sprinkle generously with sea salt. Roast the vegetables for 45-50 minutes. Stir the veg around at the 15 and 30 minute marks.
- While the vegetables are in the oven, make the dressing: whisk together the maple syrup, olive oil, balsamic vinegar, dijon mustard and a bit of salt and pepper.
- In a large bowl, toss together the roasted vegetables, arugula and Maple Balsamic dressing. Serve!