I look forward to clocks falling back every November simply because of that one extra hour of sleep.

With the end of the year in sight, it’s a race against the clock. So although only 60 minutes, any extra minute seems like a gift. Daylight savings may change the clocks, but you decide how to save or spend the time. Are you saving light? Are you spending time?

I spent my saved hour of sleep. It was exactly what I needed after over spending my time the past couple weeks. After waking up refreshed, I’m no longer racing but guided by the clock. Fall is winding down and I’m craving warm veggie salads.

#Lettucebowandsay “You choose how to spend your savings”

Fall Roasted Veggie Salad + Tarragon Vinaigrette

This is the perfectly medley of seasonal roasted veggies and herby notes to keep us movin' and groovin' on these chillier end of fall days.

Prep Time 15

Cook Time 30

Total Time 45

Equipment

Oven
Blender/Food Processor

Ingredients

For the Roasted Veggies:

2 Heads Broccoli (cut into crowns)
3 Medium Carrots (peeled & cut into rounds)
2 Sprigs Rosemary
1 Purple Radish (cut into quarters) **see notes
EVOO
Salt & Pepper

For the Tarragon Vinaigrette:

1/3 Cup Apple Cider Vinegar
1 Shallot
1 Garlic Clove
1 Tbsp Dijon Mustard
2 Tbsp Tarragon (dried)
1/3 Cup EVOO

Let it Fall Together:

Spring Mix
Roasted Veggies
1-2 Tbsp Sunflower Seeds
Parsley (fresh)
Tarragon Vinaigrette

Instructions

For the Roasted Veggies:

Preheat oven to 425°F
Add Broccoli and Carrots to a bowl and mix in enough EVOO to coat, Rosemary, Salt & Pepper
Line a baking tray and spread veggies out evenly
Reuse your bowl for the Radishes and add in enough EVOO to coat and Salt
Bake veggies for ~30 minutes or until lightly crispy

For the Tarragon Vinaigrette:

Toss all ingredients except the EVOO in a blender or food processor and pureè
Add in EVOO

Let it Fall Together:

Stack and enjoy!

Notes

I used a purple radish for the salad because I got it in my fall crop share! Regular red radishes would work just as well but cut them in halves rather than quarters so they bake evenly.

Course: Salad

Keyword: Plant-based, Vegan