Ease into the season with a comforting and healing dish that will awaken all senses. The sweet and savoury dressing featuring ashwagandha perfectly complements the exceptionally irresistible flavours of the roasted root vegetables, creating a robust, nutrient-dense explosion of taste that’s sure to satisfy most palates.
1/4 cup (60 mL) coconut aminos
1/4 cup (60 mL) apple cider vinegar
1 Tbsp (15 mL) low-sodium tamari
1 Tbsp (15 mL) cashew butter
1 Tbsp (15 mL) granulated onion powder
1/4 tsp (1 mL) black pepper
1 1/2 Tbsp (22 mL) ashwagandha root powder
1 garlic clove
1/4 cup (60 mL) filtered water
1 cup (250 mL) burdock root
1 cup (250 mL) red or golden beetroots
1 1/2 cups (350 mL) unpeeled sweet potatoes
1 1/2 cups (350 mL) unpeeled potatoes
1 cup (250 mL) turnips
1 1/2 Tbsp (22 mL) onion powder (granulated)
1 1/2 Tbsp (22 mL) garlic powder (granulated)
1 Tbsp (15 mL) dried thyme
1 Tbsp (15 mL) dried parsley
12 cups (3 L) arugula
Optional toppings: fresh rosemary, fresh thyme, pine nuts, microgreens
Preheat oven to 400 F (200 C).
For dressing, into food processor, add coconut aminos, apple cider vinegar, tamari, cashew butter, onion powder, pepper, ashwagandha powder, and garlic. Add in no more than 1/4 cup (60 mL) filtered water to thin the dressing. Process until well blended. Set aside.
For salad, using vegetable brush, wash and scrub vegetables and peel only the burdock root, beetroots, and turnips. Chop vegetables into 1 to 1 1/2 in (2.5 to 3.75 cm) pieces.
Place vegetables in bowl. Sprinkle in onion powder, garlic powder, thyme, and parsley. Mix well until vegetables are evenly coated. Spread out evenly on unbleached parchment-lined baking pan. Bake for approximately 45 minutes, stirring about halfway through baking. Remove from oven and cool vegetables for 10 to 15 minutes.
Distribute arugula among 6 serving plates and place baked vegetables atop arugula. Pour dressing overtop.
Tip: Rev up your nutrition with a sprinkling of finely chopped rosemary and/or thyme, some pine nuts, or microgreens.