adapted from Jo Eats

Ingredients

For the salad:
1 Tablespoon olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 beet
2 large carrots
2 parsnips
1-2 apples, cored
2 ounces goat cheese
1/4 C pistachios, shelled and roughly chopped

For the dressing:
1 T honey
1 T lemon juice (or the juice of one lemon)
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp ground turmeric
3 T extra virgin olive oil

Instructions

1. Preheat your oven to 400° F.
2. Chop beet, carrots, parsnips, and apple into 1/2 inch cubes. Toss with olive oil, kosher salt, and black pepper. Spread on a rimmed baking sheet in one even layer and roast for 20 minutes, or until tender, and just beginning to brown at the edges.
3. Make the dressing by whisking together the honey, lemon juice, salt, pepper, and turmeric. Gradually stream in the olive oil while continually whisking. Set aside.
4. Let the vegetables cool for five minutes and then toss the vegetables with the mixed greens. Add dressing to your taste and toss to evenly coat, being careful not to add too much. Sprinkle the goat cheese and pistachios over the top and serve.