Eosinophilic Esophagitis Friendly Paleo Roasted Vegetable Salad
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 medium zucchini, cut into ¾-inch half-moons
- 3 tbsp avocado oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp black pepper, divided
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 small garlic clove, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the salad
- 5 oz baby arugula
- ¼ cup raw pepitas (pumpkin seeds), toasted
- ¼ cup pomegranate arils (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and zucchini half-moons on the other half. Drizzle all the vegetables with 3 tbsp avocado oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss each group briefly on its side of the pan, then spread everything into a single layer.
- 2
Roast for 20 minutes, then flip the vegetables with a spatula. Return the pan to the oven and roast for another 12–15 minutes, until the sweet potato and beets are tender when pierced with a fork and the cut edges are caramelized and deep golden brown. The zucchini and onion should be softened with lightly charred edges. Remove from the oven and let the vegetables rest on the pan for 5 minutes.
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