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Roasted Roots Salads

with Spicy Pumpkin Seeds & Orange Vinaigrette

dinner

Spring Mix Lettuce Root Vegetables Orange Lime Leafy Greens Fruit Cashew Cheese Carrot Brown Rice Agave Salad Dinner American Soy-Free Gluten-Free <600 Calories Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
590
FAT
22g
CARBOHYDRATES
94g
PROTEIN
19g

MAIN 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® Scallion Cashew Cheese
  13. 2 tbsp (4 tbsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Nutrition

TOOLS

  • Small skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Peel the parsnips and rainbow carrots, and slice into ½ inch pieces. Transfer to a baking sheet and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper. Roast vegetables until they are tender and browned in places, 12 to 14 minutes.

2
Toast the pumpkin seeds

Add the pumpkin seeds, agave, cayenne pepper, cinnamon, ⅛ tsp (¼ tsp) salt, and 1 tsp (2 tsp) olive oil to a small skillet over medium heat. Cook, tossing frequently, until fragrant and toasted, 3 to 5 minutes. Remove skillet from heat.

3
Prepare the vinaigrette

Halve and juice the lime(s). Supreme the orange(s) by trimming each end and cutting away the peel and pith. Working over a medium bowl, use a paring knife to remove flesh segments, add segments to the bowl, and squeeze any remaining juice from the oranges. Add lime juice, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to the bowl with the orange wedges, and mix well. Thinly slice the radishes.

4
Prepare the salad

Make a small tear at the top of the precooked brown rice bag(s) and microwave until hot, about 1 minute. Add the roasted root vegetables, orange vinaigrette, precooked rice, mixed greens, and a pinch of salt and pepper to a large bowl, and toss.

5
Serve

Divide the roasted roots salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble scallion cashew cheese and sprinkle on top. Dig in!