Perfect for a Meatless Monday, Chef Randy Feltis’s salad with a mix of leafy greens and root vegetables gets its richness from a creamy avocado dressing.
Roasted vegetable salad with avocado ranch dressing
Serves 6
Prep time 15 minutes
Cook time 25 minutes
Ingredients:
1 bunch baby carrots
1 bunch baby parsnips (or 2 large cut into 1/2-inch strips)
8 baby beets (cut into quarters)
12 Brussels sprouts (halved)
1 red onion, wedged into 16
2 cups baby spinach
1 blood orange
Splash olive oil
Salt and pepper
Dressing
1/2 ripe avocado
1/4 cup mayo
1/4 cup sour cream
1 lime, juiced
1 green onion, sliced
1 tbsp parsley, chopped
Method:
1. Preheat oven to 425 F.
2. In a large mixing bowl, add carrots, parsnips, beets, sprouts and onion. Lightly toss with blood orange juice and olive oil, salt and pepper.
3. Place on baking tray and roast for 25 minutes. Remove and let rest.
4. In a food processor, add all dressing ingredients and pulse until smooth. Season and drizzle on the outside of a large plate. In the middle of the plate, build your salad. Start with a few leaves of spinach, then add roasted veggies and spinach. Best served warm.
Courtesy Randy Feltis
eatmypie.ca
@ChefRandyF