60 minutes
Preparation time
Course Type: Gluten Free Dishes, Vegetarian Dishes, Tomatoes, Appetizers, Side Dishes, Salads,

Roasted Root Salad with Constellation Tomatoes

A go-to comfort food dish without the guilt

This recipe contains:
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60 minutes
Preparation time
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1 16.5-oz. container NatureSweet® Constellation™ tomatoes
4 cups butternut squash, peeled and diced
3 large carrots, peeled and cut into bite-sized pieces
2 parsnips, peeled and cut into bite-sized pieces
2 turnips, peeled and cut into bite-sized pieces
3 tbsp. olive oil
Salt and pepper to taste
2 tbsp. fresh rosemary, chopped
1 bag baby arugula
2 tbsp. balsamic vinaigrette
Roasted pumpkin seeds (optional)


Preheat oven to 350°F. Place the squash, carrots, parsnips and turnips on a sheet tray, drizzle with olive oil and sprinkle generously with salt and pepper. Bake for 30 minutes.
Add the tomatoes to the sheet pan, and toss to combine all the vegetables. Add another drizzle of olive oil. Bake for another 20 minutes
Remove the vegetables, and allow to cool. Toss the roasted vegetables and tomatoes with the arugula and a bit more olive oil and vinaigrette. Top with roasted pumpkin seeds (optional).

Serves: 6
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