Spring Salad with Roasted Veggies and Yogurt Ranch

A diversity of greens are back, so I am celebrating that abundance with salads. We enjoy this one this time of year because it still holds some warm, root vegetables.

• Greens (mesclun mix, pea shoots, spinach, anything!)

• about 3 cups of root vegetables cut into 1/4-inch to 1/2-inch cubes (I use sweet potatoes and beets as well as some whole garlic cloves)

• 1 bunch of parsley, as finely chopped as possible

• 4 cloves of garlic, crushed

• 1 small red onion, thinly sliced

• 1 small watermelon radish, thinly sliced

• olive oil

• 3 TBSP lemon juice

• salt and pepper

• 1 cup yogurt

• 1 tsp maple syrup

• 1 tsp dill

• 1 tsp oregano

• 1 tsp basil

• 1 tsp onion powder

Toss the cut up root veggies in some olive oil, salt and pepper. Spread on a baking sheet and bake at 400 until they are tender, turning at least once. Meanwhile mix together 2 crushed garlic cloves, half the fresh finely chopped parsley, 2 TBSP lemon juice, yogurt, maple syrup, dill, oregano, basil, onion powder, salt and pepper. Set this dressing aside. In a separate bowl mix together the other half of the fresh parsley, the 2 other crushed garlic cloves, the remaining 1 TBSP lemon juice, and some salt and pepper. When the roasted veggies are fully cooked, let them cool for 5-10 minutes and then toss them in the bowl with the parsley/garlic/lemon mixture (not the yogurt dressing). Arrange your salad with your fresh greens, thinly sliced onions and watermelon radish, a couple spoonfuls of the roasted roots, and then dress it all with the yogurt ranch dressing. Enjoy! (I keep the roasted veggies in the fridge, and use them cold on salads later in the week.)

The yogurt ranch dressing and the parsley/garlic/lemon mixture can each be made in a blender or food processor if you own those.