Roasted Root Veg Salad Nicoise

A nourishing, easy recipe, perfect meal for your busy week.

Roast whatever root vegetables you have, open a can of tuna, serve over greens and drizzle with the best tasting mustard vinaigrette ever. Dinner is served.

Though this isn’t really a salad nicoise, except for the fact that I’ve added jarred or canned tuna (in oil, please), I needed to call it something. It’s a hearty and an easy-to-make supper after a busy day. I vary the dressings. Often I use my favorite dressing of all, this creamy mustard vinaigrette (that I make on a Sunday and enjoy all week), and other times I make a quick vinaigrette on the fly (included in this recipe). 

Roasted Root Veg Salad Nicoise
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
For the Salad
  1. 2 small heads of broccoli, cut into florets with some stalk attached
  2. 1 pound small fingerling potatoes, halved
  3. 3 carrots, cut diagonally into 1-inch pieces
  4. 3 tablespoons virgin coconut oil, warmed to liquefy if needed (olive oil works as well)
  5. Salt and freshly ground black pepper
  6. 4 ounces feta goat cheese, crumbled
  7. 1 can or jar of tuna packed in olive oil, drained
  8. ¼ cup chopped fresh herbs, such as oregano, basil, chives, tarragon and flat-leaf parsley
  9. 4 cups packed arugula leaves
  10. 1-2 stalks of celery with leaves, diced
For the Dressing
  1. 1 small shallot, minced
  2. 2 tablespoon whole-grain or Dijon mustard
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon apple cider vinegar
  5. ⅓ cup extra-virgin olive oil
  6. Sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 425°. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20-25 minutes. Let cool slightly.
  2. Add minced shallots to a small bowl along with mustard, lemon juice, and vinegar. Whisk to emulsify. Add olive oil and whisk vigorously to combine. Taste and adjust seasoning with additional mustard, oil, sea salt, and pepper as needed.
  3. In a large bowl, dress the arugula and celery with a couple tablespoons of vinaigrette.
  4. Put the dressed arugula on a platter, as a base for the salad, then artfully scatter the root vegetables over the greens, and then top with flaked tuna, feta, and fresh herbs. Drizzle the vinaigrette over the salad. Serve the rest of the vinaigrette on the side.
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