Warm Root Vegetable Salad with Boursin
With chunks of roasted vegetables and creamy Boursin cheese, this warm salad hits all the comforting fall notes.
Ingredients
For the roasted vegetables
- 1/2 lb/227 gr large carrots (about 3 large carrots), peeled and cut in large dice
- 1 lb/454 gr Japanese sweet potatoes (about 4 small potatoes), scrubbed and cut in large dice
- 1/2 lb/227 gr cremini mushrooms, (about 10 medium mushrooms), halved or quartered if large
- 1 small red onion, cut in 8 wedges
- 2 Tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp kosher salt
- freshly cracked black pepper
For the dressing
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1/2 tsp honey
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
To assemble
- 2 cups baby arugula
- 2 cups baby spinach
- 1/2 of a 150 gr package Boursin cheese, or to taste
Instructions
- Place a large sheet pan on the centre rack of the oven and preheat to 425F.
- Add the carrots, sweet potatoes, mushrooms, red onions, 2 Tbsp olive oil, thyme, 1 tsp kosher salt and a few good cracks of pepper to a large mixing bowl and toss it all to coat evenly.
- Dump the vegetables onto the preheated pan and use a spatula to spread them out evenly in a single layer. Roast for 15 minutes, toss the vegetables, then roast for another 15 minutes until vegetables are tender and have started to brown. Remove the vegetables from the oven and set aside to cool slightly.
- While the vegetables are roasting, make the dressing by mixing together 2 Tbsp olive oil, white wine vinegar, honey, dijon mustard and 1/2 tsp kosher salt.
- In a large bowl, toss together the arugula, spinach and half of the dressing, then transfer the dressed greens to a large rimmed serving platter. In the same bowl, toss the warm roasted vegetables with the remaining dressing, then spoon the vegetables over the greens. Crumble the Boursin over the vegetables and serve the salad immediately for a warm salad. The residual heat from the vegetables may slightly wilt the greens and soften the Boursin, which is fine (and delicious!). If serving the salad at room temperature, allow the roasted vegetables to cool completely, before assembling the salad.