Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
- 3 large carrots, peeled and sliced into rounds
- 2 parsnips, peeled and chopped
- 1 large beet, peeled and diced small
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups baby kale or arugula
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons balsamic glaze
Instructions
- Start by peeling and chopping all your root vegetables. It is crucial to cut them into uniform sizes, roughly 1-inch cubes, to ensure they cook evenly. Place the sweet potatoes, carrots, parsnips, and beets into a large mixing bowl. Drizzle with the olive oil and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything together until the vegetables are thoroughly coated in oil and spices.
- Preheat your air fryer to 380°F (190°C) for about 3 minutes. Once hot, place the vegetable mixture into the air fryer basket in a single layer. If your air fryer is small, work in batches to avoid overcrowding. Slide the basket in and cook for 18 to 20 minutes. Every 7 minutes, remove the basket and give it a good shake to redistribute the vegetables. Cook until the edges are golden brown and the vegetables are fork-tender.
- While the vegetables finish cooking, place your bed of baby kale or arugula in a large serving bowl. Once the vegetables are done, let them cool for just 2 minutes so they don’t wilt the greens instantly. Arrange the warm roasted vegetables over the greens. Top with crumbled goat cheese and toasted walnuts. Drizzle the balsamic glaze over the entire salad right before serving and enjoy immediately.
- Cook Time: 35 minutes