Warm Winter Vegetable Salad Recipe

Name: Warm Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 small red onion, cut into 1/2-inch wedges; 1 small sweet potato (about 8 ounces), cut into 1-inch pieces; 1 carrot, peeled and cut into 3/4-inch pieces; 1 parsnip, peeled and cut into 3/4-inch pieces; 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces; 1 small beet, peeled and cut into 3/4-inch pieces; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup walnuts; 1 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon Dijon mustard; 2 tablespoons chopped flat-leaf parsley; 1 ounce feta, crumbled (1/4 cup)

Servings: persons

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

1
1. Preheat the oven to 425u00b0. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
2
2. Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
3
3. In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
4
MAKE AHEAD The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.

No nutrition data on file — estimate from the ingredient list.

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: 1 small red onion, cut into 1/2-inch wedges, 1 small sweet potato (about 8 ounces), cut into 1-inch pieces, 1 carrot, peeled and cut into 3/4-inch pieces, 1 parsnip, peeled and cut into 3/4-inch pieces, and more.

Yes, Warm 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.

Warm Winter Vegetable Salad

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