This easy salad roasts a combination of starchy and non-starchy fall veggies until golden and charred. Thinly sliced greens and fresh parsley get tossed into the hot veggies with some vinegar for a zippy, hearty, fiber-full salad. Serve it over a bed of fluffy goat cheese spiked with maple and garlic. Crunchy apples and toasty nuts add texture and a burst of sweetness in every bite!
Ingredient highlight
Winter squash! These dense, sweet, creamy root veggies are a great source of carotenoids (a precursor to vitamin A), vitamin C, vitamin B6, magnesium, and potassium. They are a really nourishing food for athletes and runners because they contain electrolytes, are a great source of complex carbohydrates and immune-boosting vitamins.
P.S. Choose squash that feels firm with no soft spots and feels heavy for the size.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 lb carrots, winter squash, or sweet potatoes, cut into ½-inch thick pieces (about 5 cups)
- 2-3 cups chopped cabbage or brussels
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- 1 tsp kosher salt
- 2 cups thinly sliced radicchio and/or kale
- 1 cup parsley leaves
- 2 tbsp apple cider vinegar
- 1 apple, thinly sliced or sliced into matchsticks
- Toasted pecans, walnuts, or almonds, chopped
For the goat cheese:
- 4 oz goat cheese or chevre
- ½ cup plain Greek yogurt
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- 1 clove garlic, grated
- 1-3 tbsp water, to thin
- Add protein! ~ I love this with a sliced cooked Italian sausage or your protein of choice.
Instructions
- Preheat the oven to 425F convection. Line a baking sheet with parchment paper.
- Add the veggies, oil, dried herbs, and salt to the baking sheet. Toss to coat well, then spread out into an even layer and bake for 25-30 minutes or until the veggies are golden and cabbage is charred.
- Immediately add the kale or radicchio to the hot veggies and use a spatula to toss together (the heat from the veggies will help soften the greens). Add the parsley and vinegar and toss to coat.
- To make the goat cheese sauce, in a medium bowl, add the goat cheese, yogurt, maple, vinegar or lemon, and garlic. Mix and mash it together until combined. Add water, one tablespoon at a time, until loosened and fluffy, but not runny.
- Smear the sauce on the bottom of your bowl, then scatter the salad on top. Top with apple slices, toasted nuts, and black pepper. A generous drizzle of good olive oil to top it off goes a long way!
Items you can prep ahead (optional)
- Make the goat cheese sauce.
- Chop 1 lb carrots, winter squash, or sweet potatoes into ½-inch thick pieces (about 5 cups)
- Chop 2-3 cups cabbage or brussels
- Thinly slice 2-4 cups radicchio and/or kale
- Prep 1 cup parsley leaves
- Toast pecans, walnuts, or almonds
Substitutions:
- You can use any fall veggies! 5 cups of root veggies (chopped small so they cook faster) and then 2-3 cups of non-starchy veggies like cabbage, brussels, or cauliflower.
- To make dairy-free, make this walnut cream instead.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Thin out leftover goat cheese cream with water to your desired consistency.
- Warm up the salad in the microwave to take the chill off or until just warm. You can toss in some extra vinegar or lemon, to taste.
- Top with protein or fried eggs.
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