How To Prepare
1
Preheat oven to 450°F.
2
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
3
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, and the remaining 1/4 teaspoon of pepper in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
4
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Salmon Roasted Vegetable Salad

Servings

Ingredients

6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons sherry vinegar, or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
8 cups mixed salad greens
16 oz ounces of cooked boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced

Servings

Ingredients

6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons sherry vinegar, or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
8 cups mixed salad greens
16 oz ounces of cooked boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced

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