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Garden to Table

Roasted Root Vegetable Salad

Posted on December 7, 2018December 5, 2018 by laneforest

Recipe by Cooking Light

It is now time to harvest your winter veggies and roots and whats a better way to serve them than in a roasted root vegetable salad! This particular recipe calls for butternut squash, parnsips, carrots, and turnips and is served at room temperature which makes it a perfect potluck recipe!

Ingredients

  • 3 cups (3/4-inch) cubed peeled butternut squash
  • 8 small shallots, peeled and halved
  • 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
  • 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
  • 2 medium turnips, cut into thin wedges
  • 5 tablespoons olive oil, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1 garlic clove, minced
  • 2 tablespoons fresh flat-leaf parsley leaves

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.

Step 3

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.

Chef’s Notes

Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.

This entry was posted in Garden to Table and tagged garden to table, recipes, roots, vegetables.
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