Garam Marsala & Mustard Roasted Veg Salad

Curry & mustard spiced roasted fall CSA and farmers market vegetables from the stunning organic certified Dandelion Spring Farm.

 

Purple top turnips, cauliflower + winter squash, tossed in garam masala, mustard and thyme roasted and served on a bed of their lovely peppery greens and parsley leaves = healthy + local + warming + delicious!

  • Prep 10 mins
  • Cook Time 35 - 45 mins
  • Difficulty Low
  • Serving2-3
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Low fat

    Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.

  • Grounding

    Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours.  These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.

  • Vitamins Minerals

Ingredients

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  • 2 purple top turnips - diced
  • 2 cups cauliflower - diced
  • 2 cups squash* - finely sliced
  • 1 tbsp vinegar - white balsamic
  • 1 tbsp dijon mustard
  • 1 tbsp seeded mustard
  • 2 tsp olive oil - extra virgin
  • 1 tsp garam masala
  • 1 tsp salt + pepper
  • 3 sprigs thyme
  • 2 cups rocket | salad greens
  • ½ cup parsley | cilantro
  • fresh thyme to garnish

Method

Garam Masala & Mustard Roasted Vegetable Salad

 

PREHEAT OVEN 400F | 200C

 

SMALL DICE vegetables evenly sized for even cooking time. 

 

MIX vinegar, mustard, oil and spices together in a bowl; toss in diced veg and stir well to coat.

 

SPREAD out in a single layer on a parchment paper-lined sheet pan with thyme sprigs.

 

ROAST 20 mins and turn veg over with a spatula.  Roast 20 mins until veg is tender with some crispy, golden edges.

 

ROUGHLY CHOP arugula | greens + herbs.  MIX on your chopping board.

 

PLATE salad greens. TOP with roasted veg + fresh thyme leaves.

 

SERVE as is; with a drizzle of oil, vinegar or a dollop of mustard, a drizzle of tahini, or Mix Mustard Dressing.

Tips + Suggestions

*SQUASH USE kabocha, buttercup, honeynut, butternut, acorn, delicata, Kuri, pumpkin etc.

 

SWAP CAULIFLOWER for broccoli, romesco, potato, sweet potato, fennel.

 

SWAP Purple top turnips for carrot, celeriac, beetroot, rutabaga, kohlrabi, large radishes, zucchini, peppers.

 

SWAP Garam Masala for curry spice blends.