Simple Roasted Root Vegetable and Winter Squash Salad with Heirloom Garlic Vinaigrette Lunch Recipe
Red Root & Co.
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
Squash your hunger with this simple and delicious roasted root vegetable and winter squash lunch recipe. This salad makes a fantastic, tasty lunch or a delicious, vegetarian side dish to serve two to four people. The Heirloom Garlic Oxymel from Red Root & Co. in the vinaigrette dressing makes this dish irresistible. Scale up this recipe for larger winter holiday gatherings, and make it your own by choosing between regeneratively grown quinoa or regionally-sourced rice as your grain.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 2 c Winter Squash, chopped
- 3 c Sweet Potato, chopped
- 1 ½ c Golden Beet, chopped
- 2 c Arugula
- 1 c Rice or Quinoa, cooked
- 1 TBS Butter
- 4 TBS RR&Co Heirloom Garlic Oxymel
- 2 ½ TBS Olive Oil
- 1 tsp Dijon mustard
- ⅛ tsp Pepper
- ¾ tsp Salt, divided
- 1 large Garlic clove, diced
Directions
Preheat oven to 425 degrees. Place butter on a large baking sheet and place in oven, just until butter is melted. Check after 30 seconds. Swirl butter around the pan and add squash, sweet potato, and beets. Sprinkle ¼ tsp salt on vegetables and toss to incorporate butter and salt. Place pan in the oven and bake for 35 minutes, stirring vegetables halfway through baking time. While vegetables are roasting, mix together dijon, pepper, ½ tsp salt and garlic with RR&Co Heirloom Garlic Oxymel. Whisk in olive oil until well blended. Set aside.
After 35 minutes, sprinkle arugula on top of roasted veggies and place in the oven for 3 more minutes. Remove from oven. Add cooked rice to the pan and sprinkle half of the vinaigrette on the rice and vegetables. Stir gently to combine. Serve the remaining vinaigrette on the side. Add additional salt and pepper as desired.