Embark on a culinary journey that harmonizes the essence of late fall and winter with an orchestration of farm-fresh root vegetables elevated to a symphony of flavors. This exquisite recipe celebrates the earthy richness of roasted root vegetables, tenderly coaxed to caramelized perfection and adorned with a luminous citrus honey glaze infused with the vibrant hues of cranberries.

Each medley of carrots, butternut squash, sweet potatoes, and beets, meticulously prepared and roasted to a golden allure, entices the palate with their sweet, rustic charm. Their natural sweetness is accentuated by a citrusy embrace - a refined marriage of honeyed essence, zests of orange and lemon, and the tender burst of plump pomegranate seeds that enchantingly grace every morsel.

Embracing the ensemble, the spiced cashews, toasted to a delicate crispness, unveil a bewitching melody of flavors. Draped in a symphony of cinnamon-kissed warmth and a whisper of cayenne heat, they crown the ensemble with a luxurious crunch, enhancing the dish's opulence.

Presented atop a bed of vibrant greens and gourmet microgreens, this culinary masterpiece captivates the senses with its medley of textures, colors, and flavors. The delicate balance of sweetness, tanginess, and the interplay of roasted root vegetables, adorned with the citrus honey glaze and adorned with spiced cashews, creates an opulent composition worthy of the most refined palate.

Indulge in this opulent dish, where the earth's bountiful offerings are artistically woven together, transforming humble root vegetables into an elegant gastronomic masterpiece that embodies the grace and sophistication of the season.

The suggested serving size for this  is approximately 4 servings, the estimated prep time is approximately 15-20 minutes with the cook time of 25-30 minutes depending on your cooking appliances.

Ingredients:

For the Roasted Root Vegetables:

3 Cups Mixed Root Vegetables (Carrots, Butternut Squash, Sweet Potatoes, Beets), peeled and cut into chunks

2 TBSP Olive Oil All of Oils Blood Orange Infused Early Harvest Extra Virgin Olive Oil

Salt and Pepper to taste

For the Citrus Honey Glaze with Cranberries:

1/4 Cup Honey BC Buzz Honey Cinnamon Honey

Zest of 1 Orange

Zest of 1 Lemon

2 TBSP Fresh Orange Juice

1 TBSP Fresh Lemon Juice

1/2 Cup Cranberries The BOG Riverside Cranberry Farm Premium Frozen Cranberries

For the Spiced Cashews:

1 Cup Cashew Halves, Chunks or Pieces Ayoub's Dried Fruit & Nuts Dry Roasted Cashews Spicy

1 TBSP Honey

1/2 TSP Cinnamon Chef Laura Gourmet 12 Spice Collection Tin Box

Pinch of Cayenne Pepper

Pinch of Salt The BOG Riverside Cranberry Farm Pink Cranberry Himalayan Salt

For the Salad:

Mixed Greens of Lettuce Northern Greens Living Parris Island Romaine Lettuce Head

Fresh Microgreens Hunters' Dale Micro Sampler

Fresh Herbs Northern Greens Living Basil Bunch

Crumbled Goat Cheese Goat's Pride Dairy Mt Lehman Farmstead Feta

Instructions:

Preheat the oven to 400°F (200°C).

Toss the mixed root vegetables with olive oil, salt, and pepper in a mixing bowl. Spread them in a single layer on a baking sheet lined with parchment paper.

Roast the vegetables for 25-30 minutes or until tender and slightly caramelized, turning them halfway through for even cooking.

For the Citrus Honey Glaze with cranberries, combine honey, orange zest, lemon zest, orange juice, lemon juice, and cranberries in a saucepan. Cook over medium heat until the cranberries soften and burst, and the mixture thickens slightly (about 5-7 minutes). Remove from heat and set aside.

For the Spiced Cashews, toss cashews with honey, cinnamon, cayenne pepper, and a pinch of salt until coated.

Spread the spiced cashews on a baking sheet lined with parchment paper and bake in the oven for about 8-10 minutes until toasted. Remove and let them cool.

To assemble the salad, arrange the mixed greens of lettuce on a serving platter. Scatter the roasted root vegetables over the greens.

Drizzle the Citrus Honey Glaze with cranberries generously over the vegetables and greens.

Sprinkle the spiced cashews on top of the salad. Optionally, add crumbled goat cheese, pomegranate seeds for extra flavor.

Enjoy!