I’m not a fan of winter. It’s cold, dark, and borrrrrinnnnngggg…. I’d much rather be on a beach somewhere. But, having said that, winter does provide me with the perfect excuse to eat my all-time favorite salad in the universe. I wish I could take credit for its creation, but I cannot. I found it a couple of years ago and have enjoyed it many times since. It’s a warm salad, and eating it makes me happy. Seriously. When it starts to get cold, I really look forward to making this for dinner because I love it so much. It may be gloomy and cold outside, but this makes my insides warm and sunny. (Oh, wow, that was so cheesy…) If you have a nut allergy (or just an aversion to them) leave out the walnuts. And if you want to go vegan, skip the feta. And feel free to change up the veggies, although root vegetables seems to be the best in this salad, in my humblest of opinions. Oh, and sometimes I toss in a bunch of garlic cloves because roasted garlic is freaking amazing. If you’re into Ayurveda at all, you’ll dig that this is impressively Vata friendly. Eat up and enjoy, y’all!
1-2 (or 1 really big) parsnips
2 small or 1 large beet,
1 large sweet potato
1 large red onion, cut into 1/2 inch wedges
2-3 tablespoons of olive oil
salt & pepper
1/4 cup of walnuts (optional), toasted (in a pie pan in the oven for about 5 minutes should do, or on the stove in a pan)
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp dijon mustard
1/4 cup feta cheese
fresh parsley, chopped up, about a tablespoon or 2
Preheat the oven at 425. Toss the veggies, all cut into 3/4 to 1 inch pieces, with 2 tablespoons of olive oil, salt and pepper. put them into a roasting pan, and roast them for about 45 minutes, tossing them once or twice.
Meanwhile, whisk together the remaining tablespoon of olive oil, balsamic vinegar, lemon juice and mustard. Mix in the chopped parsley. Toss with the vegetables, walnuts and feta cheese, and salt and pepper to taste. Eat and enjoy thoroughly.