There is something about fall that makes you want to have warm comfort food. However, most comfort food is loaded with excessive carbs, fats, and dairy. Now there is nothing wrong with those things individually, but when you combine them all and have them every night you are going to notice your sundresses in the spring aren’t as forgiving as your comfy sweaters were.

Root vegetables are one of my favorite things to cook in the fall because they are easy, savory, and oh so pretty on a plate! Plus, I’m all about cooking once and eating twice, so below you will find a roasted vegetable recipe that can easily be turned into a roasted veggie salad and let me tell you it’s fabulous!!

Roasted Root Vegetables

3 large parsnips, chopped

2-3 large carrots, chopped

1-2 large beets, chopped

2 tablespoons coconut oil

1 teaspoon sea salt

1 teaspoon black pepper

Preheat your oven to 350 degrees. Place all the chopped vegetables in a large bowl. Add coconut oil (make sure it’s in liquid state – it melts around 76 degrees so it doesn’t take much), salt, pepper. Mix well. Place on a roasting pan, and bake for 15 minutes. Remove from the oven and flip your vegetables to the opposite side. Bake for an additional 10 minutes. Remove from the oven.

**One great thing about this recipe is that you can make it your own. Sometimes I’ll even roast onions with this mixture.

Roasted Root Vegetable Salad

2 cups roasted root vegetables (recipe above)

2 cups mixed greens

Allow roasted vegetables to cool while you put the greens into salad bowls. Top the greens with Roasted Root Vegetables. Top with Raw Apple Cider Vinegar Dressing.

Raw Apple Cider Vinegar Dressing

1/4 cup raw apple cider vinegar (like this one)

1 large garlic clove, minced

1/3 cup extra virgin olive oil

1 teaspoons honey

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Place all the ingredients in a small jar and shake vigorously. Shake again before adding to a salad. This dressing can be stored in the refrigerator for a week to 10 days.

To be honest I like this recipe so much I usually double the batch of roasted vegetables, serve some for dinner with a side of protein. Then use the leftovers to make the salad for lunch the next day and serve the salad again as a side for dinner. Yes, I admit I’m a little obsessed! Let me know how you enjoy it in the comments below.

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