Baked Winter Vegetable Salad Recipe

Name: Baked Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 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.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium-size red onions, 2 beets, peeled, 2 parsnips, peeled, 1 medium butternut squash, peeled and seeded, and more.

Yes, Baked Winter Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Winter Vegetable Salad

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