Roasted cauliflower, carrot, & parsnip salad 


1 head cauliflower, cut into florets

3 carrots, peeled & diced

2 parsnips, peeled & diced

2 cups leafy greens (spinach or kale or mixed greens are great!)

Handful grape tomatoes, sliced

1 Tbsp crumbled goat cheese 

1 Tbsp chopped pecans

Olive oil

Spices (I used garlic powder, sea salt, pepper, oregano, thyme, paprika, & turmeric)

Balsamic Vinaigrette Dressing:

1 Tbsp Olive oil

1 Tbsp Balsamic vinegar

1 tsp mustard

1 tsp honey

salt & pepper to taste


  1. Preheat oven to 425 degrees. In a large bowl, toss diced cauliflower, parsnips, & carrots with olive oil and season to taste with garlic powder, s&p, oregano, thyme, paprika and spread onto a baking tray.
  2. Roast vegetable, oil, & seasoning mixture in oven for 25-30 minutes, time varies depending on size of diced veggies.
  3. Once veggies are slightly browned, remove from oven and set aside.
  4. In a salad bowl, add 2 cups leafy greens, 1 cup roasted vegetables, goat cheese, pecans, grape tomatoes, and dress with 2 T balsamic vinaigrette.
  5. Save the leftover roasted vegetables in a glass storage container and use them throughout the week as toppings on salad or reheat and serve as a dinner side!