Baked Winter Vegetable Salad
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 2 medium red onions
- 2 beets, peeled
- 2 parsnips, peeled
- 1 medium butternut squash, peeled & seeded
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1⁄2 teaspoon fresh ground pepper, divided
- 2 tablespoons maple syrup
- 6 cups torn mixed salad greens
- 1⁄4 cup walnuts, chopped coarsely, and toasted
Directions
- Cut first 4 ingredients into 1 inch cubes. Line 2 (13 x 9 inch) pans with aluminum foil.
- Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined pan and set aside.
- Toss together parsnips, squash, remaining 2 tablespoons olive oil, remaining salt & pepper, and maple syrup in empty lined pan.
- Bake both pans of veggies at 350F for 45 minutes or until veggies are tender, shielding with aluminum foil, if necessary, to prevent any excessive browning.
- Combine all baked veggies. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off