This is a super yummy salad great for the fall and winter months! Enjoy:)
1 medium sweet potato, peeled and sliced 1/4 in. thick bite sized pieces
2 medium parsnips, peeled and sliced 1/4 in. thick
2 medium carrots, peeled and cut into french fry like pieces
2 tbsp olive oil
4 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
9 cups baby spinach (3 per salad)
Balsamic Dijon Vinaigrette
Pre-heat oven to 375 degree.
In a large Tupperware bowl with a lid combine sweet potatoes, parsnips, carrots, olive oil, balsamic vinegar, rosemary, and thyme. Put the lid on and shake ingredients well. Empty onto a large cookie sheet and place in the oven. Roast for 30 minutes or until soft.
Place spinach on plates. Top with roasted vegetable mixture. Drizzle with Balsamic Dijon Vinaigrette (recipe here).