Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

  • Total: 1H 30M
Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

Diets

  • Vegetarian
  • Gluten free
  • Paleo

Ingredients

  • Produce

    • 3 cups Butternut squash
    • 4 cups Carrots
    • 2 tbsp Flat-leaf parsley, fresh leaves
    • 1 tsp Garlic clove
    • 4 cups Parsnips
    • 8 cups Shallots, small
    • 2 cups Turnips, medium wedges thin
  • Condiments

    • 2 tsp Dijon mustard
    • 1 1/2 tsp Honey
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 5/8 tsp Kosher salt
  • Oils & Vinegars

    • 5 tbsp Olive oil
    • 2 tbsp White wine vinegar
  • Time
  • Total: 1H 30M

Found on

Description

Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side is a great choice for a potluck or a party because it is served at room temperature.

Directions

  • 1. Preheat oven to 425°.2. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.

Nutrition

Calories 167 Fat 7 g Satfat 1 g Monofat 5 g Polyfat 0.8 g Protein 2.9 g Carbohydrate 26.1 g Fiber 4.4 g Cholesterol 0.0 mg Iron 1.3 mg Sodium 193 mg Calcium 60 mg
  • Serves: Serves 10 (serving size: 1/2 cup)
  • TotalTime:
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Title:

Roasted Root Vegetable Salad

Descrition:

Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side...

Roasted Root Vegetable Salad

  • Produce

    • 3 cups Butternut squash
    • 4 cups Carrots
    • 2 tbsp Flat-leaf parsley, fresh leaves
    • 1 tsp Garlic clove
    • 4 cups Parsnips
    • 8 cups Shallots, small
    • 2 cups Turnips, medium wedges thin
  • Condiments

    • 2 tsp Dijon mustard
    • 1 1/2 tsp Honey
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 5/8 tsp Kosher salt
  • Oils & Vinegars

    • 5 tbsp Olive oil
    • 2 tbsp White wine vinegar

The first person this recipe

myrecipes.com

myrecipes.com

293 0

Found on myrecipes.com

MyRecipes

Roasted Root Vegetable Salad

Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side...