Rustic Root Vegetable Salad With Citrus And Thyme Recipe

Name: Rustic Root Vegetable Salad With Citrus And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 parsnips; 1 medium sized butternut squash; 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 1 tablespoon honey; 1 orange (zested and then halved); several sprigs of fresh thyme; about 1/8 of a cup of toasted pine nuts; a handful of dried cranberries; goat cheese

Servings: persons

3 parsnips
1 medium sized butternut squash
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 orange (zested and then halved)
several sprigs of fresh thyme
about 1/8 of a cup of toasted pine nuts
a handful of dried cranberries
goat cheese

1
Peel the parsnips with a vegetable peeler, cut them in half and cut diagonally (they should sort of resemble french fries).
2
Peel the butternut squash with a big, sharp knife and cut into cube sized pieces.
3
Put the parsnips and squash in one bowl. In another bowl, combine the melted butter, olive oil and honey and whisk together. Then pour over the vegetables and toss with a big spoon or spatula until they are evenly coated.
4
Place them on a baking sheet, sprinkle with kosher salt and several fresh thyme leaves. Give a little squeeze of half of the orange, for a little juice. Place in the 400 degree oven for about 20 minutes, checking a few times in between to toss the vegetables and shake the pan a little.
5
Put the vegetables in a large bowl, add the toasted pine nuts (these can be toasted at 350 degrees for about 5-10 minutes - make sure you shake the pan), the dried cranberries and the orange zest. Toss together. Add a few little dollops of goat cheese on top and serve!

283

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: 3 parsnips, 1 medium sized butternut squash, 2 tablespoons olive oil, 2 tablespoons unsalted butter, melted, and more.

Yes, Rustic Root Vegetable Salad With Citrus And Thyme 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.

Rustic Root Vegetable Salad With Citrus And Thyme

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