Roasted Roots Salad with Spicy Pumpkin Seeds & Orange Vinaigrette

Roasted Roots Salads

with Spicy Pumpkin Seeds & Orange Vinaigrette

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dinner

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SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
590
FAT
22g
CARBOHYDRATES
94g
PROTEIN
19g

MAIN INGREDIENTS

  1. 8 oz precooked brown rice
  2. 6 oz parsnips
  3. 2 rainbow carrots
  4. ¼ cup pumpkin seeds
  5. 1½ tsp agave
  6. ¼ tsp ground cinnamon
  7. ¼ tsp cayenne pepper
  8. 1 orange
  9. 1 lime
  10. 2 radishes
  11. 1 head artisan lettuce
  12. 2 oz Treeline® Scallion Cashew Cheese
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see nutrition.
Allergens: tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Small skillet

INSTRUCTIONS

1
Cook the brown rice
Preheat the oven to 425°F. Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively you can add the brown rice and 2 tbsp water to a small saucepan and cook over low heat, stirring occasionally, until hot, about 3 to 4 minutes.
2
Roast the vegetables
Peel and slice the parsnips and carrots. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 12 to 14 minutes.
3
Toast the pumpkin seeds
In a small skillet, combine the pumpkin seeds, agave, cinnamon, as much cayenne pepper as you’d like, ¼ tsp salt, and 1 tbsp olive oil. Toss to coat the seeds and place over medium heat. Cook, tossing frequently, until fragrant and toasted, about 3 to 5 minutes.
4
Prepare the vinaigrette
Supreme the orange by trimming both ends and cutting away the peel and pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice into the bowl. Add the lime juice, 1 tbsp olive oil, and a pinch of salt and pepper. Mix well. Thinly slice the radishes.
5
Prepare the salad
Hand tear the artisan lettuce. In a large bowl, toss the brown rice, roasted root vegetables, orange vinaigrette, lettuce, and a pinch of salt and pepper.
6
Serve
Divide the salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble Scallion Cashew Cheese on top. Dig in!