Once you try this salad dressing for the first time you will from that point onward be making it for the rest of your life. It works with so many salads. This is a great recipe to turn roasted root vegetables into a vibrant, satisfying,  yet healthy salad. You can add things like nuts, seeds, dried fruit, berries and so on and so on. 

Serves 4

For the Root Vegetables 

1 carrot

1 parsnip

1 sweet potato

1/2 turnip

1/4 butternut squash

4 tbsp olive oil

Salt

Cracked pepper 

Peel and large dice all vegetables and roast on baking tray for lined with parchment paper on 375 degrees until golden brown or about 30 minutes. 

For the dressing

1 small red onion

Salt & pepper

1/4 c sugar

1/4 c + 2 tbsp white vinegar

1 c veg oil

1 tbsp chia seed or poppy seed

1/4 c partridgeberry or raspberry

Put all ingredients in a food processor and blitz till emulsified

For the Crispy Parsnips

2 parsnips

1 litre vegetable oil

Salt

Heat oil until 350 degrees. Peel and shave parsnips with vegetable peeler to form long ribbons and deep fry until chips are golden brown, drain and season with salt

Toppings

Goat cheese

Radish sprouts

Nuts & seeds

To assemble

Toss in a large mixing the roasted root vegetables with you favourite salad greens. I use arugula for its pepperiness. Add as much of the sweet onion vinaigrette as you like. Add a pinch of salt & pepper, and plate salad individually or family style on a large platter. Crumble on goat cheese and finally top with the crispy parsnips, a sprinkle of your favourite nuts and some beautiful sprouts to add freshness.