Sweet and Salty Root Vegetable Salad

“If you truly love nature, you will find beauty everywhere” – Vincent van Gogh

I always notice that quote on my tea bag when I’m drinking Traditional Medicinals. It stands out to me for how true it is. Every day when I’m driving home from work I have to try not to stare at the sky or I’ll start swerving out of my lane cause I can’t get over the sunset. If you’re scared of my driving just stay out of the west end between 4:30 and 5:00PM.

I’m sitting at home surrounded by the smell of my pear cider cooking and enjoying all the tastes and smells nature can provide if you try.

This isn’t really a recipe, just a step by step of what I did to make this bowl, and how you could make one of your own!


  • Collard Greens Base: washed and chopped
  • Toasted Cinnamon Pine nuts: Pan fried in coconut oil, cinnamon and date sugar
  • Candied Beets: (The star of the dish) Peeled and cubed, sautéed on high heat in a small sauce pot uncovered with a spoonful of honey
  • Herb and Garlic Parsnips: Peeled and cubed, cover pan fried in coconut oil with sea salt, garlic powder and basil
  • Balsamic Honey Butternut Squash: Peeled and cubed, uncovered pan fried with a splash of balsamic vinegar and honey on medium heat until the balsamic is reduced to a syrup
  • Boiled Egg: Get the perfect medium egg every time by spooning a cold egg into already-boiled water for 12 minutes and immediately rinse with cold water
  • Tahini Drizzle: Roast a handful of cubed butternut squash in salt and coconut oil until soft and then blend with 2 tbsp tahini, 2 tbsp lemon juice, 1/2 cup almond milk and a dash of salt
  • Pro tip: There are a lot of steps to this so it will be beneficial to make a large amount so that you can have quick leftovers and make back your time


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