Salads are a great way to get a few servings of vegetables into one meal. But, salads used to be reserved for summer at our house when produce such as tomatoes and peppers were plentiful.
The past few winters, I have found a love for roasting root vegetables to add to salads. They almost caramelize in the oven and add a ton of flavor and nutrients to my winter greens.
This Roasted Carrot Salad is topped with a slightly sweet and slightly tangy dressing that compliments the tender greens and crisp carrots perfectly. I like to add toasted walnuts for crunch and even some cheese crumbles (goat or blue cheese add another tangy element) for those eating dairy.
Add some protein to this dish and you have a full, well balanced meal. Take the easiest path to dinner with a rotisserie chicken. Your meal will be gluten free, grain free, sugar free, and the option to be dairy free.
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