Roasted Root Vegetable Salad with Herbed Goat Cheese

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole Medium Carrots, Cut Into 1 1/2-inch Pieces
• 1 whole Turnip, Peeled And Cut Into 1-inch Cubes
• 1 whole Small Parsnip, Peeled And Cut Into 1-inch Cubes
• 1 whole Small Sweet Potato, Peeled And Cut Into 1-inch Cubes
• 1 whole Small Red Onion, Cut In Half And Then Halves Cut Into Fourths
• 4 cloves Garlic, Peeled And Smashed
• 3 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Fresh Thyme, Chopped
• 1 teaspoon Fresh Rosemary, Chopped
• 1 teaspoon Fresh Sage, Chopped
• 5 ounces, fluid Salt And Fresh Ground Pepper To Taste
• 4 ounces, fluid Baby Arugula
• 1 Tablespoon Herbed Goat Cheese
• 1 teaspoon FOR THE DRESSING:
• ¾ teaspoons Red Wine Vinegar
• 1 clove Dijon Mustard
• ¼ cups Dark Brown Sugar (packed)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →