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Roasted Roots Salads with Spicy Pumpkin Seeds & Orange Vinaigrette
2 or 4 Serving Dinner

Roasted Root Salads

with Spicy Pumpkin Seeds & Orange Vinaigrette

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
580
FAT
20g
CARBOHYDRATES
86g
PROTEIN
18g

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INGREDIENTS

  1. 6 oz parsnips
  2. 2 rainbow carrots
  3. ¼ cup pumpkin seeds
  4. 1 tsp agave
  5. ¼ tsp cayenne pepper
  6. ¼ tsp ground cinnamon
  7. 1 lime
  8. 1 orange
  9. 2 radishes
  10. 8.8 oz precooked brown rice
  11. 4 oz mixed greens
  12. 2 oz Treeline® Soft French-Style Cashew Cheese
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (cashew)
Tools: Small skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
580
FAT
20g
CARBOHYDRATES
86g
PROTEIN
18g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Peel parsnips and carrots, and slice into ½ inch pieces. Add sliced vegetables, 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.

2
Toast the pumpkin seeds

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.

3
Prepare the vinaigrette

Halve and juice the lime. Supreme the orange by trimming each end and cutting away the peel and pith. Working over a medium bowl, use a paring knife to remove flesh segments and add segments 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. Thinly slice the radishes.

4
Prepare the salad

Make a small tear at the top of the brown rice bag and microwave until hot, about 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.

5
Serve

Divide the roasted root salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble cashew cheese on top. Tuck in!

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