Thanksgiving salad
Make sure to chop all the root vegetables to the same size so you don’t end up with burned pieces.
Course: Salad
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F. Prepare a sheet pan with parchment paper. Add the carrots, sweet potatoes, parsnip, 1 teaspoon salt, ¼ cup olive oil and garam masala.
  2. Mix well and place in oven for 45 minutes.
  3. In a jar, add 1 teaspoon salt, ¼ cup olive oil, leek, sage, balsamic vinegar and brown sugar and mix well.
  4. In a large bowl add the lettuce and all the root vegetables from the oven. Dress right before serving.
Notes & Tips:

Make extra dressing, it will last up to two weeks in your fridge and get better with age!