Main
Recipes
Course
Dinners
Roasted Root Vegetable Salad Recipe

Roasted Root Vegetable Salad Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

1434

Calories

Comments Print recipe

Ingredients:

Serving

3 cups (3/4-inch) cubed peeled butternut squash
8 small shallots, peeled and halved
4 parsnips, peeled , halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled , halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 tbsp olive oil, divided
5/8 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 tbsp white wine vinegar
2 tsp dijon mustard
1 1/2 tsp honey
1 garlic clove, minced
2 tbsp fresh flat-leaf parsley leaves

Directions:

Preheat oven to 425°.
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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1433.71 Kcal (6003 kJ)
Calories from fat	634.86 Kcal
		% Daily Value*
Total Fat	70.54g	109%
Sodium	1872.74mg	78%
Potassium	4695.94mg	100%
Total Carbs	195.93g	65%
Sugars	83.98g	336%
Dietary Fiber	38.28g	153%
Protein	26.8g	54%
Vitamin C	210.5mg	351%
Vitamin A	6.6mg	221%
Iron	10.6mg	59%
Calcium	591.8mg	59%

Amount Per 100 g
Calories	89.43 Kcal (374 kJ)
Calories from fat	39.6 Kcal
		% Daily Value*
Total Fat	4.4g	109%
Sodium	116.82mg	78%
Potassium	292.92mg	100%
Total Carbs	12.22g	65%
Sugars	5.24g	336%
Dietary Fiber	2.39g	153%
Protein	1.67g	54%
Vitamin C	13.1mg	351%
Vitamin A	0.4mg	221%
Iron	0.7mg	59%
Calcium	36.9mg	59%

* 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

Roasted Root Vegetables with Maple Glaze

Carrot, Parsnip, Cubed peeled turnip, Olive oil and 4 more..
Roasted Shallot and Butternut Squash Pasta

Olive oil, divided and 12 more..
Barley Risotto With Roasted Vegetables

Olive oil, divided and 15 more..
Vegetable Lasagna

Shallots, peeled and cut into 1/2-inch-thick slices and 18 more..
Chicken with Parmesan, Garlic, and Herb Crust

Garlic clove, peeled, Fresh flat-leaf parsley leaves and 7 more..
Rosemary Turnips

Extra large turnip (or 3 small turnips), Olive oil and 3 more..
Lamb Chops with Roasted Salsa

Garlic cloves, chopped, Chopped mint leaves and 10 more..
Roasted Carrots and Onions

Carrots, Sweet onion (or more to taste), Olive oil and 2 more..
Cider Vinegar Chicken

Olive oil, Chicken breast halves, Black pepper and 8 more..
Roasted Root Vegetables

Beet, Carrot, Red potatoes, Red onions, Parsnip, Rutabaga and 3 more..