Healthy for the Holidays! Roasted Fall Vegetable Salad

We admit, we usually wait till after Thanksgiving to plan for Christmas. However, this year we got bit by the holiday bug and we’ve already started decorating and planning! SunshineFIT Foods has been on a hiatus so to reconnect we are introducing HEALTHY for the HOLIDAYS! Recipes that are twist on traditional holiday dishes that won’t leave you unbuttoning your top button at the table!

We kick off HEALTHY for the HOLIDAYS with Roasted Fall Vegetable Salad. This is a seasonal side dish with lots of nutrients! It contains ingredients like Pomegranates that help prevent cancers, lower blood pressure and cholesterol. It also contains Spinach which contains loads of fiber and antioxidants! You can roast the vegetables and prepare the other ingredients ahead of time and then construct the salad right before serving. Leave vinaigrette at room temperature.


Roasted Fall Vegetable Salad Ingredients:

*Makes enough for 4 people

4 large carrots, peeled and chopped into large chunks

4 Parsnips, peeled and chopped into large chunks

4 golden beets, peeled and chopped

16 red pearl onions, peeled and left whole

1/3 cup of pomegranate seeds

1/2 cup of walnuts, chopped

2 pears (or apples), peeled and chopped

2 cups fresh spinach

2 cups of arugula

Olive oil

Fresh Thyme

Salt and Pepper

For the vinaigrette:

1 tablespoon Dijon mustard

1/4 cup of White Wine Vinegar

1/4 cup of Olive Oil

pinch Salt

pinch Pepper

Teaspoon of  Fresh Thyme

1. Take all ingredients for dressing and out in a container and shake. Set aside.

2. Combine the carrots, parsnips, beets, and pearl onions in a bowl and sprinkle with olive oil, salt, pepper, and chopped thyme. Mix with hands to coat. Spread out evenly on a baking sheet. Cover the baking sheet with foil for easy cleanup. Put in oven at 400 degrees for 15 minutes. Take them out, toss them around and then back in over for 10-15 minutes. Should be fork tender when done. Let veggies cool about 10 minutes before combining with salad greens.

3. Make a bed of greens, add vegetables on top, dress the salad with vinaigrette. Then sprinkle walnuts, pomegranates, and pears on top.


Tricia and JB



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