Salmon & Roasted Vegetable Salad Recipe

Name: Salmon & Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets; 2 turnips; 2 carrots; 3 parsnips; 3/4 teaspoon fresh ground pepper, divided; 3 tablespoons extra virgin olive oil, divided; 1/2 teaspoon salt, divided; 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar; 1 tablespoon garlic, minced; 1 teaspoon whole grain mustard; 1 teaspoon anchovy paste (minced up anchovy); 8 cups mixed salad greens; 2 (7 ounce) canned salmon, drained and flaked; 2 scallions, sliced

Servings: persons

3 beets
2 turnips
2 carrots
3 parsnips
3/4 teaspoon fresh ground pepper, divided
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 tablespoon garlic, minced
1 teaspoon whole grain mustard
1 teaspoon anchovy paste (minced up anchovy)
8 cups mixed salad greens
2 (7 ounce) canned salmon, drained and flaked
2 scallions, sliced

1
["Preheat oven to 450u00b0F.", "Peel and cut vegetables into 1/2"" cubes.", "Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.", "Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.", "When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables."]

232

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 14 ingredients. The key ingredients include: 3 beets, 2 turnips, 2 carrots, 3 parsnips, and more.

Yes, Salmon & Roasted Vegetable Salad falls under the Seafood 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.

Salmon & Roasted Vegetable Salad

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