Roasted Root Vegetable Salad
If you don’t eat a lot of salads during the winter, you should. I know it sounds counterintuitive but the colder months are when greens are the freshest and best in my opinion. Also, it’s the perfect time to play around with warm salads where part of the salad topping is added warm. This addition slightly wilts the greens and cheese. In this roasted root vegetable salad, an assortment of parsnips, rutabagas, carrots, and celeriac are tossed with homemade croutons, pepitas, and fresh apple for a bit of sweetness. and see the recipe.
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