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.
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.