This salad seems to delight everybody who eats it and can easily be adapted to include whatever vegetables you happen to have in your kitchen. In other words, it’s an excellent dish to pull together if you haven’t had much time to think about what to bring for Thanksgiving dinner.
Roasted Winter Vegetables and Arugula Salad with Mustard Dressing
1 medium sweet potato, halved lengthwise and cut in 1/4-inch slices
1 medium parsnip, halved lengthwise and cut in 1/4-inch slices
2 medium carrots, cut in 1/4-inch diagonal slices
1 medium golden beet, halved and thinly sliced
3 Tbsp. extra virgin olive oil
1 tsp. sea salt
Freshly ground black pepper
1 Tbsp. whole-grain Dijon mustard
1 Tbsp. unpasteurized apple cider vinegar
1 tsp. balsamic vinegar
2 Tbsp. fresh orange juice
1 tsp. fresh lemon juice
1/4 tsp. sea salt
1/4 cup extra virgin olive oil
1 cup cooked chickpeas
1/3 cup chopped toasted walnuts
6 cups baby arugula leaves
Heat oven to 400 degrees. Line two rimmed baking sheets with parchment paper and set aside.
In a large bowl, toss sliced sweet potato, parsnip, carrots and beet with olive oil, salt and a pinch of black pepper. Divide between trays, spreading vegetables out in a single layer, and roast for 20 minutes. Stir, rotate trays, and roast for another 20 to 25 minutes or until vegetables are browning. Remove from oven and set aside to cool.
Combine all dressing ingredients (mustard through 1/4 cup olive oil) in a jar and shake to combine; set aside.
To make the salad: Place chickpeas, toasted walnuts, roasted vegetables and arugula in a large salad bowl, and toss to combine. Drizzle dressing over the salad and toss again. Serve immediately. Serves 6.
— From “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well” by Amy Chaplin (Roost, $40)