Ingredients:

  • 1 lb (450g) carrots, peeled and chopped
  • 1 lb (450g) parsnips, peeled and chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)
  • 2 medium apples (such as Honeycrisp or Gala), cored and diced (Approx. 300g total)
  • 4 oz (115g) mixed salad greens (such as baby spinach, arugula, or mesclun)
  • 1/2 cup (50g) pecans, toasted and roughly chopped
  • 1/4 cup (40g) crumbled goat cheese (optional)
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots and parsnips with olive oil, salt, pepper, and red pepper flakes (if using) on a baking sheet. Spread in a single layer. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
  3. While vegetables are roasting, toast pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned, stirring frequently. Let cool slightly and roughly chop.
  4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
  5. In a large bowl, combine roasted vegetables, diced apples, mixed greens, toasted pecans, and goat cheese (if using).
  6. Drizzle with maple-dijon dressing and toss gently to combine. Serve immediately.