I am not one to choose a salad for dinner but a plant-based diet’s foundation is vegetables and fruit. And fruit has even less of a chance of making it on to my evening dinner plate. But roasted vegetables and pungent herbs can make a salad seem more like a meal.
Herb Salad with Roasted Root Vegetables
Coarsely chop equal amounts of parsley, cilantro, and watercress. Whisk together olive oil, juice from 1/2 lemon, 1 tablespoon Dijon mustard, salt & pepper.
Roast at 475 F for 15-20 minutes the root vegetables you have on hand. In this case it was sunchokes (Jerusalem artichokes),
carrots, kohlrabi, and red (purple) onions. Cut the denser, slower cooking items (kohlrabi) into smaller pieces than the lighter ones (onions) so that everything roasts evenly together. Toss with olive oil, salt and pepper before going into the oven on the lowest rack and let them sit in one place to get a bit of toasting on one side.
Test the roasting vegetables for doneness and when ready toss the herbs with the dressing. Plate the herb salad and layer the root vegetables on top.