Roasted Root Salads
with Spicy Pumpkin Seeds & Orange Vinaigrette
INGREDIENTS
- 6 oz parsnips, peeled and cut into ½-inch pieces
- 2 rainbow carrots
- ¼ cup pumpkin seeds
- 1 tsp agave
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- 1 orange, both ends trimmed and peel and pith cut away
- 1 lime, juiced
- 8.8 oz precooked brown rice
- 4 oz mixed greens
- 2 radishes, thinly sliced
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 400°F. Add parsnips, carrots, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 12 to 14 minutes.
Add pumpkin seeds, agave, cayenne pepper, cinnamon, ⅛ tsp salt, and 1 tsp olive oil to a small skillet over medium heat. Cook, tossing frequently, until pumpkin seeds are fragrant and toasted, 3 to 5 minutes. Remove skillet from heat.
Working over a medium bowl, use a paring knife to remove orange flesh segments and add them to the bowl. Squeeze any remaining juice from the orange into the bowl. Add lime juice, 1 tbsp olive oil, and a pinch of salt and pepper to the bowl with the orange segments and mix the orange vinaigrette.
Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Add roasted root vegetables, orange vinaigrette, brown rice, mixed greens, and a pinch of salt and pepper to a large bowl, and toss. TIP: You can also heat the precooked brown rice in a saucepan with 1 tbsp water over medium heat for 2 to 3 minutes.
Divide the roasted root salad between large bowls and top with spicy pumpkin seeds and radishes. Crumble cashew cheese on top. Dig in!
SIMILAR RECIPES
ROASTED VEGETABLE BOWLS with Sunflower Seed Pesto & Cashew Cheese
SUPERFOOD BOWLS with Cranberries, Orange & Ginger Almond Sauce
NICOISE SALAD with Roasted Mustard Potatoes and Cherry Tomato Vinaigrette
