This is a warming winter salad with seasonal roasted vegetables, crisp greens and a festive cranberry sage vinaigrette. This adds flavour and colour to your holiday spread or weeknight meals. Becka (of Going Grainless) and I co-created this recipe for our joint venture project, Vibe Tribe Wellness. We wanted a recipe that was easy to make, perfect for cooler temperatures and fused some of our favourite ingredients. Add your favourite protein to create a well-rounded meal!
The recipe is easy peasy, tastes like winter & is naturally gluten-free, vegan and paleo! We filmed the recipe, so you can follow along step-by-step.
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For the Salad:
- 1 tbsp. olive oil
1 large sweet potato, diced
2 medium beets, diced
2 parsnips, chopped
1/2 lb brussel sprouts, cut in half
1/2 head cauliflower, cut into florets
1/4 cup toasted almonds or walnuts
2 cups mixed greens
1/2 cup dried cranberries
For the Sage Cranberry Vinaigrette:
- 2 tbsp. sage
3 tbsp. apple cider vinegar
¼ cup olive or avocado oil
1/4 tsp. salt
2 tbsp. fresh cranberries
½ tsp. maple syrup
- Preheat oven to 425F. Line a baking sheet with parchment paper. Toss sweet potatoes, beets, parsnips, brussels sprouts and cauliflower with olive oil and salt. Roast for 30 minutes.
- Blend together vinaigrette ingredients.
- In a large bowl add mixed greens, toasted almonds, dried cranberries. Toss with half the salad dressing. Add roasted vegetables and add remaining dressing.
A big thank to our amazing videographer & editor Adriana Nicolucci + Nature’s Emporium for the space.