The arrival of winter doesn't mean that salads are off the menu here at the Farm. Over the winter our salads become heartier, like this one that is filled with sweet roasted root vegetables and peppery arugula.
Roasted Root Veg & Arugula Salad
Salad
5 c arugula*
2 c chopped root vegetables (try carrots, beets, onions, celeriac, daikon radish, jerusalem artichokes, parsnips & potaotes)*
2T apple cider
1T olive or coconut oil
2-3 slices prosciutto or bacon
½ c slivered almonds
Dressing
¼ c olive oil
3T apple cider vinegar
1t dijon mustard
1t raw honey
1/2t cinnamon
Pinch red pepper flakes
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Preheat oven to 425f. Toss root vegetables with apple cider & oil. Season with salt & pepper, bake for 15 min, or until just browning.
While vegetables are roasting, combine all dressing ingredients in a blender & process until smooth.
Cook prosciutto/bacon until crisp, crumble. Toast almonds in same pan.
Once vegetables are cooked, toss in a large bowl with arugula & dressing. Serve with bacon & almonds scattered on top.