To begin, I would like to note that it is incredibly hard to make a salad look good in photos. The lettuce flops onto the plate and any form of dressing just looks odd, therefore, please use your imaginations with this one because the taste really is worth the less than magazine-worthy photography.

Ever since December hit, I've been on a roasting kick. I'll stroll through the grocery story, pulling food from the shelves, asking myself "can this be roasted?" and most of the times the answer is yes. While the method is incredibly easy, it can get a bit boring serving the toasted veggies by themselves, so I decided to take a little inspiration from the holidays and turn the vegetables into a salad. Mixed with toasted walnuts, cranberries, and crumbles of goat cheese, the salad was a perfect way to enjoy a cold weather dinner without branching into boring.

Roasted root veggie salad with goat cheese:2 cups diced parsnips, rutabaga, and turnips (from Trader Joe's)
3/4 bag mixed lettuce leaves
1/4 cup dried cranberries
1/4 cup chopped roasted walnuts
1 small circle of goat cheese
1/2 tablespoon chopped rosemary
salt & pepper
olive oil
1. Preheat oven to 400 degrees F
2. Spread veggies into a shallow baking dish and top with olive oil, rosemary, salt, and pepper. Mix to combine and bake for 30 minutes.
3. In salad bowl combine lettuce, cranberries, walnuts, and crumbled goat cheese.
4. Top with roasted vegetables, top with olive oil and toss. Add pepper to taste.