Fall Harvest Roasted Veg Salad w/ Balsamic Maple Dressing [Paleo]

This salad is vegan, paleo, & absolutely full of flavour! 

The hardest part about this recipe is roasting the veg— so it’s pretty easy to throw together! I roasted these veg with a little cinnamon & maple syrup. I find these flavours are super subtle yet play so well with the flavours in the balsamic dressing!

I cannot wait for you guys to make this! I posted it to my IG TV recently & already had a few people make it & they gave me really good feedback! Check that out if you want to see a video of me making it.

Be sure to tag me over on my Instagram (@laus_healthy_life) account so I can re-share all of your yummy salads!

Print Recipe

Fall Harvest Roasted Veg Salad w/ Balsamic Maple Dressing [Paleo]

This salad is vegan, paleo, & absolutely full of flavour!

Servings

Servings

Ingredients

Cinnamon Maple Roasted Veg

• 4-5 carrots, peeled & chopped
• 4-5 parsnips, peeled & chopped
• 3 beets, peeled & diced
• 1 tbsp avocado oil
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp pink salt

Maple Balsamic Dressing

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 1/2 tbsp Dijon mustard (1 + 1/2 tsp)
• 1 tbsp maple syrup
• 1/4 tsp pink salt
• Black pepper to taste

Arugula Salad

• 1 small package of arugula (or green of choice)
• 2 tbsp pumpkin seeds (more if desired)
• 1 tbsp hemp seeds (more if desired)
• 1 Apple (I used 1/2 green & 1/2 red)

Servings Servings Ingredients Cinnamon Maple Roasted Veg 4-5 carrots, peeled & chopped 4-5 parsnips, peeled & chopped 3 beets, peeled & diced 1 tbsp avocado oil 1 tbsp maple syrup 1/4 tsp cinnamon 1/4 tsp pink salt Maple Balsamic Dressing 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 garlic cloves, minced 1/2 tbsp Dijon mustard (1 + 1/2 tsp) 1 tbsp maple syrup 1/4 tsp pink salt Black pepper to taste Arugula Salad 1 small package of arugula (or green of choice) 2 tbsp pumpkin seeds (more if desired) 1 tbsp hemp seeds (more if desired) 1 Apple (I used 1/2 green & 1/2 red)

Instructions

1. Roast at 425 F for 25 mins, mix & roast another 5-10 (until soft), then broil on high for 3-5 mins for extra crispness.
2. Add all of the ingredients for the dressing into a mason jar & shake well. Set aside until ready to serve.
3. Add all of the ingredients for the salad & top with the roasted veg & dressing— enjoy!