Mindful Sodexo 
Field greens, roasted beets, sweet potatoes, parsnips, and edamame with toasted pumpkin seeds and honey mustard dressing
Nutrition Facts:
Calories: 330, Carbs: 51 g, Protein: 11 g, Fat: 11 g, Sat. Fat: 1.5 g , Cholesterol: 0 mg, Sodium: 440 mg, Fiber: 9 g
Prep Time: 12 to 15 minutes Cook time: 1 1/2 to 1 3/4 hour Yield: 4 salads; 1 salad each
Balsamic Roasted Root Vegetable Salad
Balsamic Roasted Root Vegetables
- 4 ounces sweet potato, peeled, quartered, and sliced ½-inch on the bias
- 8 ounces parsnips, peeled and sliced ½-inch on the bias
- 8 ounces carrots, peeled and sliced ½-inch on the bias
- 8 ounces red onion, peeled and cut into 8 wedges
- 1 ½ teaspoon balsamic vinegar
- 1/8 teaspoon Kosher or sea salt
- 1/8 teaspoon ground black pepper
Roasted Beets
- 12 ounces fresh beets with skin on
- 2 ½ teaspoon canola oil
Stone Ground Honey Mustard Dressing
- 1/3 cup whole grain mustard
- 1/3 cup honey
- 1 ½ Tablespoon white wine vinegar
- 1 ¼ teaspoon olive or canola oil
- 1/8 teaspoon Kosher or sea salt
- 1/8 teaspoon black pepper
Balsamic Roasted Root Vegetable Salad
- 3 quarts or 3 bags of field greens or lettuce mix of choice
- 1 cup edamame
- 16 tomatoes (about 1 ½ cups) grape tomatoes, cut in half lengthwise
- 1/4 cup pumpkin seeds, toasted
To Prepare Balsamic Roasted Root Vegetables
- 1. Place sweet potatoes, parsnips, carrots, and red onion on a parchment-lined sheet tray. Coat generously with cooking spray. Lightly toss. Lay in a single layer, making sure not to overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 12 to 15 minutes or until lightly browned.
- 2. Note: Flip once halfway through cooking time to promote even browning. Remove onions before other vegetables if they start to char.
- 3. Remove from heat and place in a bowl. Add balsamic vinegar, salt, and pepper. Toss to coat evenly. Cover and place in the refrigerator until ready to use.
To Prepare Roasted Beets
- 1. Wash whole beets well and coat with oil. Lay in a single layer on a parchment-lined sheet tray, making sure not to overcrowd.
- 2. Roast in a preheated 450-degree Fahrenheit oven for 1 1/2 hours or until easily pierced with a fork. Remove from the heat and allow to cool.
- 3. Once cooled, remove the skins using a paring knife. Cut into quarters. Cover and place in the refrigerator until ready to use.
To Prepare Stone Ground Honey Mustard Dressing
- 1. Place all the ingredients in a mixing bowl. Combine until blended. Cover and place in the refrigerator until ready to use.
To Plate Balsamic Roasted Root Vegetable Salad
- 1. As needed, place 3 cups of greens in a bowl.
- 2. Top with:
- 1/4 cup edamame at the 6 o'clock position
- 3 to 4 beet wedges at the 9 o'clock position
- 8 grape tomato halves at the 12 o'clock position. - 3. Divide roasted root vegetables into four servings. Mound one portion over the center of the salad.
- 4. Top with 1 Tablespoon roasted pumpkin seeds.
- 5. Drizzle with 2 Tablespoons dressing and enjoy immediately!
