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!