Ingredients:

  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 large sweet potato, peeled and chopped into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 large oranges
  • 1 large grapefruit
  • 5 oz (140g) mixed salad greens (such as spinach, arugula, or baby kale)
  • ¼ cup toasted pecans or walnuts (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss parsnips, carrots, and sweet potato with olive oil, thyme, salt, and pepper on the baking sheet.
  2. Roast for 35-40 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl or jar.
  4. Using a sharp knife, cut away the peel and pith from the oranges and grapefruit. Carefully segment the citrus, removing the membranes.
  5. Place mixed greens in a large bowl. Add the roasted vegetables and citrus segments.
  6. Drizzle the salad with the honey-dijon dressing. Sprinkle with toasted pecans or walnuts (if using). Serve immediately.