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!
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