Roasted Vegetable Spinach Salad with Green Chutney Dressing
Featuring PUR Spices' Sonya Patel
1 cup root vegetables like potatoes, carrots, etc chopped into 1in pieces
1 green onion cut into 1in pieces
1/4 cup mushrooms
2 cups spinach
2tbs melted ghee
salt and pepper to taste
Optional toppings: golden raisins, mild goat cheese, walnuts/pecans or sunflower seeds
3tbs olive oil
1tbs maple syrup
1-2tsp PUR Spices Green Chutney Powder
salt to taste
Preheat oven to 400 degrees. Toss root veggies and mushrooms in melted ghee, salt and pepper. Roast for about 25-30 min until cooked.
While the veggies are roasting, grill or sauté the green onions until softened.
Combine ingredients for the dressing and set aside.
Assemble the salad by topping the spinach with the roasted veggies, green onions, any optional toppings, and dressing.