Root Veggies Salad - serve warm or cold

Trust me ... tastes great!

So I saw this honkin' sized bag of roasted veggies at my local Ginormous Grocery Warehouse, and just HAD to try it because PRE-ROASTED VEGGIES!  

It was mostly mostly sweet potatoes, with parsnips and others of the root persuasion keeping them company or something.

The pre-added flavors consist of pepper and a little oil.  So it was basically a blank slate that I could do with what I wanted.

And what I wanted to do with them magically appeared in my inbox ... faster than you can say "Amazon ad."

I left out the parsley because I used it up the other day.  And for some reason the original recipe calls for dried cherries, which I never have in stock.  So I subbed with sun-dried tomatoes in oil.  Because they are the same color.  Of course.  

I prefer the salad warm ... it's delicious alongside steak or chicken.  Bet it would be great cold at a park picnic as well.

Oh, yeah, also subbed pecans for the walnuts.  I might not even bother buying more walnuts ever again ... so good!

Root Veggies Salad
Adapted from: Taste of Home

4 cups Roasted Root Veggies, do not frozen
1/2 cup shelled walnuts or pecans
1/4 cup mayonnaise
1 1/2 Tbl. white vinegar
1 Tbl.  honey
1/2 tsp. grated lime zest
1/3 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
1/4 cup minced fresh parsley (optional)

Nuke (or air-fry) the roasted root veggies according to package directions.  Let cool slightly. 

Meanwhile, toast the walnuts or pecan (check out how to toast your nuts here), let cool, then coarsely chop.  Set aside.

In a small bowl, whisk together the mayonnaise, vinegar, honey and lime zest.  Pour over the cooled veggies and gently toss.  Add the cooled nuts, sun-dried tomatoes, and parsley.  Gently toss again.  

Serve warm immediately as a delicious side, or cover and chill for up to 3 days before serving.