Roasted Root Vegetable Salad

1. 1

   Preheat oven to 450u00b0F. Place cubed root vegetables and onion in large bowl. Sprinkle with salt and pepper and toss in enough olive oil so that every vegetable chunk is well coated. Place in single layer on large baking sheet. Roast for 20 minutes. Turn vegetables. Reduce heat to 350u00b0F and roast for an additional 30 minutes or until vegetables are tender.

2. 2

   Place roasted vegetables in large bowl. Drizzle with balsamic vinegar and olive oil. Start with the lesser amount of oil and add more if you feel it is needed. Sprinkle toasted nuts and chopped basil or parsley over top and toss gently to mix. Serve warm or cold. This salad will keep for several days in the refrigerator.

3. 3

   Variation: For extra protein and calcium, crumble feta, blue cheese, or tofu over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.