Main
Recipes
Course
Salads
Baked Winter Vegetable Salad Recipe

Baked Winter Vegetable Salad Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 medium red onions
2 beets, peeled
2 parsnips, peeled
1 medium butternut squash, peeled & seeded
3 tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp fresh ground pepper, divided
2 tbsp maple syrup
6 cups torn mixed salad greens
1/4 cup walnuts, chopped coarsely, and toasted

Directions:

Cut first 4 ingredients into 1 inch cubes. Line 2 (13 x 9 inch) pans with aluminum foil.
Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined pan and set aside.
Toss together parsnips, squash, remaining 2 tablespoons olive oil, remaining salt & pepper, and maple syrup in empty lined pan.
Bake both pans of veggies at 350F for 45 minutes or until veggies are tender, shielding with aluminum foil, if necessary, to prevent any excessive browning.
Combine all baked veggies. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.8 Kcal (623 kJ)
Calories from fat	90.71 Kcal
		% Daily Value*
Total Fat	10.08g	16%
Sodium	412.24mg	17%
Potassium	268.5mg	6%
Total Carbs	13.94g	5%
Sugars	8.43g	34%
Dietary Fiber	2.43g	10%
Protein	2.42g	5%
Vitamin C	8.9mg	15%
Vitamin A	0.2mg	8%
Iron	0.7mg	4%
Calcium	35.1mg	4%

Amount Per 100 g
Calories	138.55 Kcal (580 kJ)
Calories from fat	84.46 Kcal
		% Daily Value*
Total Fat	9.38g	16%
Sodium	383.84mg	17%
Potassium	250mg	6%
Total Carbs	12.98g	5%
Sugars	7.85g	34%
Dietary Fiber	2.26g	10%
Protein	2.25g	5%
Vitamin C	8.3mg	15%
Vitamin A	0.2mg	8%
Iron	0.6mg	4%
Calcium	32.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Maple Roasted Root Vegetables

Carrots (1/2-inch), Parsnips (1/2-inch) and 7 more..
Maple-Gingerroot Vegetables

Parsnips, peeled and sliced, Carrots, sliced and 10 more..
Butternut Squash Soup with Toasted Walnuts

Cubed peeled butternut squash (about 2 1/4 lb), Olive oil and 6 more..
Wonton Walnut Ravioli

Cubed peeled butternut squash, Olive oil, Salt, Pepper and 7 more..
Pearl Couscous with Fall Vegetables and Caramelized Onions

Onions, sliced thinly, Olive oil or butter, Golden raisins and 19 more..
Beef, Beet and Cabbage Soup (Crock Pot and Ww)

Olive oil, Chuck or 1 lb stewing beef, cut into pieces and 9 more..
Roasted Beet Salad

Fresh beets (about 2-1/2 lb), peeled and cut into wedges and 17 more..
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog

Butternut squash, Olive oil, Sea salt , to taste and 12 more..
Veggie Frittata

Olive oil, Onion, finely chopped, Carrot, grated and 6 more..
Butternut Squash Soup

Butternut squash, peeled, diced, seeded, Olive oil, Salt and 9 more..
Simple Parsnip Soup

Olive oil (for frying ), Onions, chopped (600g) and 11 more..