One of the reasons I love Thanksgiving is because it provides the perfect opportunity to showcase some nutritious and delicious vegetable side dishes. A warm winter salad is my go-to for holiday gatherings because of how easily it comes together. Plus, it can be prepared ahead of time to make the big day a breeze.

While this is the time of year we typically enjoy our normal fall and winter favorites like colorful winter squash or one of the many varieties of potatoes (boring!), I like to take this food-centered holiday as an opportunity to prepare some of those less popular but oh-so-good root vegetables like turnips, rutabagas, and parsnips which also happen to be some of the most nutrient-dense vegetables around! Not only do these provide a healthy dose of vitamins and minerals like vitamin C and E, magnesium, potassium, antioxidants, and fiber, but they add so much flavor and dimension to your dinner table.

Of course, you can’t expect to win a crowd over with a platter of boiled turnips, so I combine these less-popular vegetables with Fall staples, roast them up in the oven, and top them off with fall-themed flavors for a colorful and nutritious dish. I serve it as a side, but it works great as a hearty, stand-alone vegan dish as well.

Besides the variety of root vegetable combinations you can try with this versatile recipe, my favorite part about this is tackling this dish in steps over the course of 2-3 days.

• Choose your vegetables, I used butternut squash, sweet potato, and brussels sprouts in addition to the parsnips, rutabaga, and turnips.

• Wash and scrub them, then peel and chop into uniform, bite-sized chunks. You can store the chopped veggies in airtight containers in the fridge until you’re ready to roast if you’re doing the first step a day ahead like me. I also take this time to prepare and store the vinaigrette.

• Combine the veggies in a large bowl and toss with olive oil, salt and pepper, and even a
  few tablespoons of the maple dijon vinaigrette if you made that ahead of time. Spread in a single layer on parchment-lined baking sheets. Make sure not to over crowd the pans so the vegetables properly roast instead of steam.

• Ovens vary so keep an eye on your veggies! I like to mix and rotate pan placement twice throughout cooking since my oven has certain hot spots. You’ll know the vegetables are done when they’ve browned and can easily be pierced with a fork. Once the veggies have cooled, you can assemble the salad or if making ahead, just pack and store them in the fridge until you’re ready to serve.

• To assemble the salad, add arugula or other winter greens to a large serving platter, top with a thick layer of roasted vegetables, and then add your garnishes: pomegranate seeds, chopped candied nuts, and the maple Dijon vinaigrette. I hate an overdressed salad so I tend to err on the drier side so it doesn’t get soggy. I make sure to keep the extra dressing out so guests can add more to their individual plates.

• I make this in a big batch because I like to have a few servings of roasted vegetables left over to blend with leftover turkey and broth in a hearty pureed soup perfect for lunch during the cold, winter season.

I hope you have a wonderful holiday season. Try this out at your next gathering and let me know what you think!