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
Ingredients: 1 mall red onion, cut into 1/2 inch wedges; 1 small sweet potato, cut into 1 inch pieces (about 8 oz); 1 carrot, peeled and cut into 3/4 inch pieces; 1 parsnip, peeled and cut into 3/4 inch pieces; 1 small celery root, peeled and cut into 3/4 inch pieces (about 12 oz); 1 small beet, peeled and cut into 3/4 inch pieces; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; ¼ cup walnuts; 1 ½ teaspoons balsamic vinegar; 1 ½ teaspoons fresh lemon juice; ½ teaspoon Dijon mustard; 2 tablespoons flat leaf parsley, chopped; 1 ounce feta, crumbled (1/4 cup)

Servings: persons

1 mall red onion, cut into 1/2 inch wedges
1 small sweet potato, cut into 1 inch pieces (about 8 oz)
1 carrot, peeled and cut into 3/4 inch pieces
1 parsnip, peeled and cut into 3/4 inch pieces
1 small celery root, peeled and cut into 3/4 inch pieces (about 12 oz)
1 small beet, peeled and cut into 3/4 inch pieces
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
¼ cup walnuts
1 ½ teaspoons balsamic vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon Dijon mustard
2 tablespoons flat leaf parsley, chopped
1 ounce feta, crumbled (1/4 cup)

1
Preheat the oven to 425 degrees.
2
In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tbl of the olive oil.
3
Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
4
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes.
5
Transfer the walnuts to a work surface and coarsely chop.
6
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tbl of olive oil and fold in the parsley, Season with salt and pepper.
7
Add the vegetables and walnuts to the dressing and toss.
8
Top the salad with the feta and serve warm or at room temperature.

206

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: 1 mall red onion, cut into 1/2 inch wedges, 1 small sweet potato, cut into 1 inch pieces (about 8 oz), 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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