Roasted Vegetable and Salmon Salad

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This is my latest salad obsession: chocked full of roasted winter root vegetables and salmon. The surprise is a miso rub to add amazing flavor. This salad eats like a meal and is super fast and simple for weeknights. Say hello to a winter salad!

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INGREDIENTS

For the salad:

– 2 parsnips, peeled and sliced
– 1 large carrot, peeled and sliced
– 1 lb sweet potato, diced into bite-size pieces
– 1 red beet, diced into bite-size pieces
– 2 5 oz salmon filets
– 3 tbsp olive oil
– 3 tbsp yellow miso paste
– 1/2 tsp salt
– 2 tsp Dijon mustard
– 1/4 cup roasted sunflower seeds
– 1 bunch or head romaine lettuce

For the dressing:

– 2 cloves garlic
– 1 tsp Dijon mustard
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp champagne or rice vinegar
– 1 tbsp maple syrup
– 1/4 cup olive oil
– 1 1/2 tsp toasted sesame seed oil

INSTRUCTIONS

For the salad:

In a small bowl, combine the olive oil, miso, salt, and mustard. Stir together until well combined and set aside.

Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about 1/2 inch to 3/4 inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.

Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.

To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.

For the dressing:

In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.

#salad #winter #vegetables #recipe #saladrecipe #rootvegetables

I am a salad person no matter what time of year and when it comes to the winter it is really fun to switch it up and have like a hearty delicious winter root vegetable salad and that is so what i crave because i can use a lot of things i grow

And then still have it be kind of hearty and warm and kind of seasonal but then still be a salad so i’m just kind of a salad lover because everything is in a bowl and it’s delicious so on my pan here i already have some sweet potato yes from the garden

Chopped up some carrot yes from the garden and then over here i’m doing some parsnips now i did buy these and so i always do make sure to peel them if it’s something that i don’t grow because usually when you buy these in the grocery store they’re sitting there

And you kind of just pick through the ones you want and they’re not always bagged up and then that’s just a lot of they get kind of dirty don’t always look the best so for those i do then just like to peel them i just

Think to get some of the outer skin they can be kind of dark and discolored and that just to me isn’t always nice so the reason i like parsnips is yes they kind of have similarities of carrots but they have a sweeter undertone and as you can see i’m leaving these

Somewhat bigger because as they chop as they you know roast in the oven they kind of you know can shrink sometimes so if they’re too small of pieces they kind of just get lost they kind of shrivel up and when i’m having a salad like this i like whether it’s for people

Whether just a family i like the things to be seen that you’re gonna eat so i’m gonna finish chopping these up these two parsnips and we’ll move on to the beet and we are going to have a delicious array of vegetables so i’m finishing up with the beet and

Yes this is still my homegrown beets you know if you haven’t i keep an extra fridge in my garage just for some of these root vegetables so throughout the winter i can use them and so these i picked last probably october or november and i’ve had them in there

And it’s just wonderful to be able to go out and still use those things and i love red beets one because you either like them or you hate them and i think everyone just needs to give them a chance because red beets yes have an earthy flavor they

Have a little bit of that some people think dirt taste don’t be rolling your eyes at me but they also have that heartiness and they become extremely sweet when they are roasted to me roasting is just like the answer if you don’t think you like them

So on top of this i’m going to kind of make a little bit of a marinade which is a little bit different i’m going to take some miso paste i love using miso this is yellow miso which is like a fermented rice but what it is when you have that

Fermented flavor in there it it just adds so much depth of flavor it adds something kind of just like extra special and it really does just meld with these root vegetables so well and really kind of just takes it up a notch which to me is great

A little bit dijon mustard which is kind of odd to go with the miso but it really does miso does have a saltiness to it so i don’t add too much salt but a little bit and then i’m going to add some olive oil just because when you roast anything you definitely

Want to have that olive oil so as i put that on top we’re going to actually just sit here and try to kind of whisk this together which at first as you can see it’s kind of more of a paste consistency so you kind of have to break it up

With the olive oil but the olive oil mixed with it is going to help so you can actually spread this miso over the vegetables so as i’m whisking it i’m just making sure to kind of take that miso kind of get it broken up a little bit

With the olive oil because at first they do not want to mix but then as you sit here and do it and you try not to make a mess which when i’m on camera is always kind of hard but i really try for you guys because you notice every little thing so

Along with this i’m not doing just vegetables but i’m also doing some salmon because i think it’s really nice to up the protein especially of a salad it makes it more of a meal so when you add some good salmon and you know anymore you can buy such good in the freezer and

Oftentimes even when you buy it from a meat counter unless you’re in a fresh area where it is it came frozen so i love to just buy it still frozen so it never had to thaw out until you want it to at home and we’re gonna actually put a little bit of this

On top of that too so i have that miso there i have it mostly kind of mixed up with the olive oil so to give it a good base i give a quick splash of the olive oil to the vegetables that just helps to have a good base and

This is where i’m going to admit you get a little bit dirty so i’m going to take the miso we’re going to start putting some clumps around we’re going to save a little bit for on top of the salmon and we’re just going to start with our

Hands we’re going gonna sit there and just start mixing it up and this is putting the vegetables all together too and yes red beets can get you know they can bleed on you a little bit if you’ve ever seen me in the summer i can tons of

Pickled red beets and when i’m done with it your hands if you don’t wear gloves they get extremely stained gloves would be a good idea i guess but it’s just another step that i don’t always want to take so i have that mixed up it has that perfect coating on all of it

A little bit of that miso just to flavor it i’m spreading them out now trying to get that even consistency i did that parchment paper down just because the miso has a tendency to want to darken and so depending on your pan it could kind of

Burn a couple spots it’s easy to clean up but partially makes it easy have that all done and now for the salmon so we are two pieces of salmon they’re beautiful i’m gonna put them on a smaller pan the reason i’m not doing it together is because salmon it cooks a lot quicker

Than the vegetables some of these root vegetables actually take quite a while and so i like to make sure that i can pull it out sooner and not have it over bake because you want it just to cook you don’t want it to get dry

But i do like to put that olive oil and miso mixture on top of this too because then it just gets so delicious it really does flavor and i think if you haven’t tried miso this is a great way to try it because mixed with the vegetables and the hardiness in them

Guys it’s it’s good this is i like a salad that has a lot of stuff in it which you can see so i’m gonna wash my hands we’re gonna throw these in the oven and it’s gonna be soon time for a salad is the best part so this is how simple

It is and it’s a great weeknight meal for this reason when the salmon reached 120 degrees i got it out it sat there it probably went up to about 125 as it was cooling off because it actually keeps that residual heat he’s cooking it you don’t want to overcook it

Then when all my roasted veg was done i pulled that out look how they’re getting the brown bits on top they do shrink so i have my greens ready i did some romaine heart just because i love that crunch and that delicious kind of sweet rib in it

And then i did some like curly leaf just add some color some texture this is what you want in a salad you want like hearty but fresh and crunchy so for the dressing i think once you just start like you should for a month say i’m only gonna make my salad dressings

I think once you get used to it you’re gonna be like why do i buy them and what is in that yeah so i’m gonna start by having one garlic clove i’m gonna just put through a press it’s just easier to have it go through a

Press i know presses can be annoying to clean but you know what you’re getting extracting all that goodness you don’t have to sit there and chop it and do a little bit of mustard the reason we always do mustard in a salad dressing is because it helps emulsify it

So it keeps it in a state where you actually have everything that’s mixed together as opposed to the oil just sitting on top i’m gonna add a little bit of salt you need to have a well seasoned some pepper i like that pepper in there i

I’m a pepper fanatic so then we’re gonna add a few little extras so some champagne vinegar i like champagne vinegar i like that’s a little bit lighter flavor it’s not really strong and it doesn’t even have near as the strength of even just like a white vinegar it’s

It’s more palatable i just like it to balance all this out i’m going to add some sweetness which for me is usually maple syrup it could be honey too but i love some maple syrup i really think that sweetness it kind of just brings everything together and makes it not so

Astringent sometimes since i have the miso and we’re kind of going that direction i’m adding just a little bit it can be way too much so just a little bit of toasted sesame oil now that can get strong super fast but it complements the miso like so well

And then of course olive oil we need the olive oil and i’m going to put that in there and you kind of usually you know obviously you go a little heavier on the oil because that is that rounded out richness that you need so i have these little dressing things you

Could use a little jelly jar if that’s what you have even an empty mustard container you can keep around i always like something like this that if i’m not going to use it all i can throw in the fridge if i want to i just think it’s a great way to go so

You shake it up a little bit beautiful emulsified you can tell it thickened that’s what a good dressing is so my big thing is what seasoning seasoning seasoning i like to do in layers so salad even i’m gonna add a little bit of salt not a lot no guys i have said this

Before you get over 70 of your salt if you eat processed foods or if you eat out all the time if you’re cooking at home you don’t over salt i mean you could oversalt but this is just well seasoned so i add that right to there so to get my base layer

Of the dressing on i like to put it on the greens before i just toss in all of the other items we’re doing because i want it to make sure those greens are actually getting there so you want dry greens because when greens are dry this the vinaigrette actually adheres to them

It clings to them if they’re wet and they have droplets of water on them they don’t so i’m kind of just mixing that up making sure you know that they’re getting all that goodness on there and if don’t feel bad you know i mean this dressing is really designed to have

Enough just for this salad so it’s gonna be good and then that’s perfect at this point you can even taste a little bit of the green with the dressing to make sure it’s seasoned well so now we can just put it all together this is the roasted veg

Now yes i use my hands when i’m in my kitchen do you know why do you see anyone else around no it’s my kitchen my hands are clean if you’re coming to my house you know that my hands are going to be clean and yes i cook with them

Guys how can you not cook with your hands so this is what i love look at the colors of this i let these cool off just slightly they have maybe just a stitch of warmth on them they’re a little bit more warm maybe than room temperature

But look at that color you cannot go wrong with that so for the salmon i just like to kind of take a fork and just flake it and what i like about this is do you see how that skin underneath that salmon skin it’s still just there

It flakes off so you know it’s like cooked just perfectly i mean look at that you get the miso on there oh this that’s what i love so now we’re gonna do is we’re just gonna put it around in different spots you know my dog kip he’s at my feet he smells it

The moment i get something out like meat and then he goes and he just kind of pouts in front of the oven because it kind of has a little bit of warmth coming out of it still so i’m putting this around here and that way everyone can just get some i don’t like

To serve big pieces of the salmon i like to serve it in these flakes because then it just goes around i mean look at this if this doesn’t look not only healthy that’s what i love about this but healthy is besides the point when it is delicious full of flavor

Full of heartiness full of like seasonal goodness even if you’re not growing them don’t feel bad i don’t expect you all to grow these things like i do instead go to your markets go and pick something maybe that was made local like anymore it’s so easy or i shouldn’t say

It’s so easy it’s easier to find though locally made products and that is what i love so to finish this off i am someone that wants textures upon textures that’s what i love so on top i’m going to take some roasted salted sunflower seeds and i’m just going to sprinkle those around i

Like that texture and i need something i like all those different points to be hit when i’m having a salad look okay look at that is that not yeah this is this is about a serving for me tonight so not quite but It’s a party welcome to the party you guys what i love is right off the bat i get that interesting funkiness from the miso but it’s completely balanced by just that little bit of toasted sesame oil in the dressing so you get that and then you get that salmon that is

Just cooked it is moist but flaky you get the crunch of those those amazing roasted seeds but then of course i can i am guys i’m missing out i did not get the veg a creamy but crispy potato this hits all the spots and what i love is even though it’s the

Dead of winter and it’s warm it’s not warm it’s freezing out even though it’s a dead winter and it is freezing out this warms and hits the spot it gives you that comfort but gives you that hardiness on top of it it nourishes you and that’s what fills you up

And it just makes you it just makes you want it all so what’s great is you can serve it off you can take it sit on your table like this look at the hardiness serve it maybe with a piece of bread with some crusty bread it’s going to be delicious it’s going to

Be a great meal i am even going to be interested say you can have this at night for i’m in the midwest so i say for supper but for dinner this is a great dinner this is what i crave and what i come home and want to have

Make the veg a day or two before even keep it in your fridge make the salmon a day or two before you can assemble this then throughout okay i have talked enough what is most important is what it helps me so much when you guys share these around when you take friends put

Them on your walls in your stories but it also just helps so many others see how easy and fun this stuff is if i can do it you can do it we can all do this and we can have a better happier healthier life in the kitchen that’s what it’s all

About so check my website wiseguide.com for this recipe so many other recipes and tips until then i’m gonna eat this salad probably the whole thing i hope you do the same You