Roasted Root Vegetable Salad with Creamy Tarragon Dressing

By Vegiegail

By Spork Sisters Jenny Engle and Heather Bell

Ingredients

• For the salad:
• Roasted Root Vegetable Salad with Creamy Tarragon Dressing
• 2 2 2 parsnips, diced
• 3 3 3 purple carrots, diced
• 1 1 1 sweet potato, peeled and diced
• 2 2 2 Tbsp safflower oil (I omitted)
• 1/2 1/2 1/2 tsp salt
• 2 2 2 tsp lemon juice
• 1 1 1 tsp maple syrup
• 2 2 2 heads romaine lettuce, rough chop
• 1/4 1/4 1/4 cup toasted unsalted cashew pieces
• For the dressing:
• 3/4 3/4 3/4 cup unsweetened almond milk
• 1/2 1/2 1/2 cup raw cashews (I soaked them first)
• 1/2 1/2 1/2 tsp salt
• 1/4 1/4 1/4 tsp black pepper
• 4 4 4 roasted garlic cloves
• 2 2 2 tsp white wine vinegar
• 2 2 2 tsp maple syrup
• 2 2 2 Tbsp lemon juice
• 1/2 Zest of 1/2 lemon
• 1 1 1 Tbsp fresh tarragon, finely chopped

Preparation

Step 1

1. Preheat oven to 375°. For the vegetables, grease a baking sheet. Toss parsnips, carrots and sweet potatoes with oil, and sprinkle with salt and pepper. Roast in oven until easily pierced with a fork, about 30-40 minutes. Toss with lemon juice and maple syrup and set aside.

2. For the dressing in a high-speed blender, add almond milk, cashews, salt, pepper, roasted garlic, vinegar, maple syrup, lemon juice and lemon zest and blend until smooth and creamy. Fold in tarragon, and set aside.

3. To serve, toss romaine with dressing until lettuce is well dressed. Top with roasted vegetables and sprinkle with toasted cashews. Serve immediately.