Thanksgiving salad
Make sure to chop all the root vegetables to the same size so you don’t end up with burned pieces.
  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.
Recipe Notes

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