Roasted Root Veggies with Goat Cheese Arugula Salad | leslie-woodward


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April 27, 2017

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Roasted Root Veggies with Goat Cheese Arugula Salad

February 5, 2014

  This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!


  • Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams

  • Small White Onion

  • Goat Cheese

  • Olive Oil

  • Honey

  • Fresh Sage (or dried)

  • Dried Parsley

  • Apple Cider Vinegar

  • 1 Package of Arugula


    Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of olive oil, apple cider vinegar, parsley, salt, and pepper. Arrange a nice bed of arugula and top with your veggie mix. Top with your crumbled goat cheese and dressing and enjoy!

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