Roasted Medicinal Root Salad with Ashwagandha Dressing

Ingredients

Dressing

• 1/4 cup (60 mL) coconut aminos
• 1/4 cup (60 mL) apple cider vinegar
• 1 Tbsp (15 mL) low-sodium tamari
• 1 Tbsp (15 mL) cashew butter
• 1 Tbsp (15 mL) granulated onion powder
• 1/4 tsp (1 mL) black pepper
• 1 1/2 Tbsp (22 mL) ashwagandha root powder
• 1 garlic clove
• 1/4 cup (60 mL) filtered water

Salad

• 1 cup (250 mL) burdock root
• 1 cup (250 mL) red or golden beetroots
• 1 1/2 cups (350 mL) unpeeled sweet potatoes
• 1 1/2 cups (350 mL) unpeeled potatoes
• 1 cup (250 mL) turnips
• 1 1/2 Tbsp (22 mL) onion powder (granulated)
• 1 1/2 Tbsp (22 mL) garlic powder (granulated)
• 1 Tbsp (15 mL) dried thyme
• 1 Tbsp (15 mL) dried parsley
• 12 cups (3 L) arugula
• Optional toppings: fresh rosemary, fresh thyme, pine nuts, microgreens