Nourish Your Body with This Vibrant AIP Lettuce & Roasted Root Veggies Salad!
Looking for a refreshing, healthy salad that’s both filling and nutritious? This Lettuce & Roasted Root Veggies Salad is the perfect choice. It’s packed with vibrant vegetables and a creamy avocado dressing, making it a delightful addition to any meal.
Plus, it’s AIP-compliant, gluten-free, dairy-free, and egg-free!
Why You’ll Love This Lettuce & Roasted Root Veggies Salad
This salad is easy to prepare, full of flavor, and bursting with nutrients. Roasting the root veggies brings out their natural sweetness, while the creamy avocado dressing ties everything together. Whether you’re on an AIP diet or just looking for a healthy meal, this salad is perfect for all.
Health Benefits
The vegetables in this salad are rich in fiber, vitamins, and minerals. The avocado provides healthy fats, while the kale and cilantro offer powerful antioxidants. This dish promotes digestion, supports your immune system, and helps reduce inflammation, making it perfect for anyone following the Autoimmune Protocol.
Ingredients with Vitamins and Minerals
- Mixed Lettuce: High in vitamins A and K, promoting healthy skin and bone health.
- Carrots: A great source of beta-carotene and vitamin C, supporting vision and immunity.
- Parsnips: Rich in potassium and fiber, helping regulate blood pressure and digestion.
- Beets: High in iron, folate, and vitamin C, beneficial for circulation and immune health.
- Sweet Potatoes: Packed with vitamin A and fiber, promoting healthy skin and gut function.
- Avocado: Rich in healthy fats and potassium, supporting heart health and reducing inflammation.
- Kale: Packed with vitamin K, antioxidants, and calcium, supporting bone health.
How to Make It
Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures the root vegetables roast evenly and become tender in the Lettuce & Roasted Root Veggies Salad.
Roast the Vegetables
Peel and chop the root vegetables into uniform pieces. This includes carrots, turnip, beet, parsnips, and sweet potatoes. Place the chopped vegetables in a bowl. Drizzle with avocado oil, then sprinkle garlic powder, salt, and pepper. Toss well to coat.
Spread the vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway through for even cooking in the Lettuce & Roasted Root Veggies Salad.
Make the Dressing
In a blender, combine avocado, apple cider vinegar, olive oil, cilantro, and kale. Blend until smooth and creamy. Add water for a thinner consistency. See the blog Creamy Avocado Kale Dressing.
Assemble the Salad and Enjoy!
Place a bed of fresh lettuce on your plate. Top with the roasted vegetables and drizzle with the avocado dressing for the Lettuce & Roasted Root Veggies Salad.
Your Lettuce & Roasted Root Veggies Salad is ready! Serve immediately for a refreshing, nutrient-packed meal. Enjoy!
Serving Suggestions
This salad can be enjoyed as a side dish or a main course. Pair it with grilled chicken, salmon, or your favorite protein for a complete meal. It’s a great option for lunch or dinner!
Optional Add-ins or Variations
For extra crunch, add some toasted coconut. If you’re not on AIP, adding nuts like almonds or walnuts can boost the texture.
You might want to try other of my favorite recipes:
Ready to try this nutritious and delicious salad? Make it today and experience the benefits of eating whole, nourishing foods. Don’t forget to share your creations with us!
Salad and Roasted Root Veggies Salad
Course: Salads, Lunch, Dinner, SidesCuisine: AmericanDifficulty: Easy2
servings15
minutes35
minutes420
kcal24
g6
g50
gLettuce and Roasted Root Veggies Salad 🥗✨ A healthy, AIP-compliant salad that's dairy-free, gluten-free, nut-free, and egg-free! Packed with roasted root vegetables, fresh lettuce, and a creamy avocado-cilantro dressing, this nutrient-dense dish is perfect for an anti-inflammatory lifestyle. Delicious, wholesome, and easy to make!
Ingredients
4 cups mixed lettuce (120g)
2 carrots, peeled and cut into rounds or chunks (about 240g)
1 turnip, peeled and diced (about 200g)
1 red beet, peeled and diced (about 200g)
2 parsnips, peeled and cut into rounds or chunks (about 300g)
1 purple sweet potato, peeled and diced (about 200g)
1 white sweet potato, peeled and diced (about 200g)
1 tablespoon avocado oil (14g)
1 teaspoon garlic powder (3g)
Salt to taste
Creamy Avocado Kale Dressing (see recipe here)
Directions
- Preheat your oven to 400°F (200°C).
- Arrange the carrots, turnip, red beet, parsnips, purple sweet potato, and white sweet potato on a large baking sheet.
- Drizzle the vegetables with avocado oil, and season with garlic powder and salt. Toss to coat evenly.
- Roast for 30-35 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.
- Prepare the Creamy Avocado Kale Dressing (see recipe here).
- In a large bowl, toss the mixed lettuce with just enough Creamy Avocado Kale Dressing to coat the leaves lightly.
- Top with the roasted root vegetables and gently toss to combine.
- Optionally, drizzle more dressing on top for extra creaminess.
- Serve immediately and enjoy!
Notes
- AIP-Friendly & Allergen-Free: This salad is completely dairy-free, gluten-free, nut-free, and egg-free, making it perfect for those with food sensitivities.
- Nutrient-Dense: Loaded with fiber, vitamins, and antioxidants, thanks to a variety of roasted root vegetables and fresh greens.
- Customizable: Feel free to swap out root vegetables based on what you have available. Butternut squash or other AIP-compliant veggies work great too!
- Make-Ahead Friendly: Roast the veggies in advance and store them in the fridge for quick meal prep. The dressing can also be stored for 1-2 days in an airtight container.
- Serving Suggestions: Enjoy it as a light meal or side dish, or pair it with a protein like grilled chicken or salmon for a complete meal.
