Roasted Root Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 tablespoons olive oil, divided |
5/8 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
1 1/2 teaspoons honey |
1 garlic clove, minced |
2 tablespoons fresh flat-leaf parsley leaves |
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.
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