This was a great hearty meal that made us feel great when we were stuffed full of veggies. I had seen the dressing recipe on Tyler’s Ultimate this past weekend and thought it would be a great fall flavor over some roasted veggies. I also used half of one of the last tomatoes of the season, without roasting. The lettuce is a red leaf and a bibb lettuce from the farmer’s market. Actually, this entire meal, minus the maple syrup is from the farmer’s market. I roasted sliced eggplant, parsnips, and carrots at 400F for about 20 minutes. Just drizzle the dressing, add whatever veggies move you that day, a slice of good bread and you have an amazing flavorful salad - and I don’t usually buy the whole salad thing unless it’s covered with cheese.

Tags: carrots, eggplant, fall, maple syrup, parsnips, salad, Tomato