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Roasted Root Vegetables Salad

r_66a32b43-8bc4-43f8-beb4-ab6a85341e5d

Source: Sommer Collier/A Spicy Perspective

Roasted Root Vegetables Salad

r_66a32b43-8bc4-43f8-beb4-ab6a85341e5d

Source: Sommer Collier/A Spicy Perspective

Ingredients

Yields: 6 (6 Servings)

3 oz Fresh Arugula Leaves 85.05g
1 lb Baby New Potatoes 453.6g
4 Shallots (peeled And Quartered) 120g
3-4 Red Beets (peeled And Cut Into Wedges) 287g
2 Sweet Potatoes (peeled And Cut Into Chunks) 260g
2 tbsps Olive Oil 27g
½ cup Dry Oats 40.5g
½ cup Pepitas (pumpkin Seeds) 32g
½ cup Sliced Almonds 46g
2 tbsps Melted Butter 28.4g
½ tsp Curry Powder 1g
¼ tsp Garlic Powder 0.775g
¼ tsp Crushed Red Pepper 0.575g
¼ tsp Salt 1.5g
1 bunch Cilantro
2 tbsps Fresh Ginger 12g
½ - 1 Serrano Pepper (seeded)
¼ cup Canned Chickpeas
2 cloves Garlic 6g
2 tbsps Lime Juice 30.25g
2 tbsp Honey 42g
3 tbsps Olive Oil 40.5g
¼ cup Water 59.15g
½ tsp Ground Cumin 1g
Salt And Pepper
Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!
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Cuisine: American, North American
Tips: Easy
Passive Cook Time: 40 min

Total Time: 40 min