I always forget how much I appreciate a big salad for dinner. They tend to be a lunchtime staple for me, and so often the idea of coming home after a long day to a plate of lettuce leafs lacks a bit of satisfaction appeal. Plus, it’s winter. We are supposed to be craving starches and gooeyness and cheese and butter and cream. Actually I crave that year round. And right now, after having JUST EATEN. Anyway, with the new year whispering sweet nothings into our ears goals of healthy living, I’d like to reel it in a bit, but still get that “I just ate dinner” feeling.
If that’s an actual feeling.
Oh right, it’s called “full.”
Roasted Root Vegetable Salad with Goat Cheese and Almonds:
What it took for 2:
* 5 oz arugula
* 1 sweet potato, cut into 1 inch pieces
* 2 small beets, cut into 1 inch pieces
* 3 carrots, cut into 2 inch chunks
* ½ red onion, quartered
* 2 slices bacon
* 1 Tbs. kosher salt
* freshly ground pepper
* 2 Tbs. extra virgin olive oil
* 1 Tbs. balsamic vinegar
* 2 Tbs. maple syrup
* 2 Tbs. brown sugar
* 1/2 tsp. dried rosemary
* 2 Tbs. fresh parsley
* ¼ cup crumbled goat cheese
* ¼ cup coarsely chopped almonds
Preheat your oven to 400. In a large bowl, toss the sweet potatoes, beets, carrots and onions with the olive oil, salt and some good grinds of pepper. Lay them on a baking sheet in a single layer. Roast for a good 40 to 45 minutes.
While the veggies are roasting, rinse out the bowl and prepare the dressing. Whisk together the vinegar, brown sugar and maple syrup. Add the rosemary and whisk a little more. Yum!
Render the bacon in a medium skillet. Let cool and then chop it into small chunks. Set aside.
To serve, place the roasted vegetables on top of a bed of arugula. Drizzle with the maple balsamic dressing and dollop with crumbled goat cheese, bacon, parsley and a few almonds.
I know. I know.