Baked Winter Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wear latex gloves to avoid staining your hands with beets. Ingredients:
2 medium-size red onions |
2 beets, peeled |
2 parsnips, peeled |
1 medium butternut squash, peeled and seeded |
3 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
2 tablespoons maple syrup |
6 cups torn mixed salad greens |
1/4 cup walnuts, coarsely chopped and toasted |
Directions:
1. Cut first 4 ingredients into 1-inch cubes. Line 2 (13- x 9-inch) baking pans with aluminum foil.
2. Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in one lined pan, and set aside.
3. Toss together parsnips, squash, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and maple syrup in empty lined pan.
4. Bake both pans at 350° for 45 minutes or until vegetables are tender, shielding with aluminum foil, if necessary, to avoid excessive browning.
5. Combine all baked vegetables. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.
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