Roasted Root Vegetable Salad

• Vegetarian
• Gluten free
• Paleo

• 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

Found on myrecipes.com

Description

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