Salad with Roasted Root Vegetable Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1/3 cup extra-virgin olive oil

1/4 cup frozen apple juice concentrate, thawed

2 tablespoons apple cider vinegar

1 teaspoon maple syrup

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 roasted carrot

1 roasted parsnip

1/2 roasted shallot


1/2 head romaine lettuce, chopped

1/2 head radicchio, chopped

1 spear Belgian endive, stemmed and chopped


  1. For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
  2. For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.