Warm Winter-Vegetable Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
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
- 1⁄4 cup walnuts
- 1 1⁄2 teaspoons balsamic vinegar
- 1 1⁄2 teaspoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 2 tablespoons flat leaf parsley, chopped
- 1 ounce feta, crumbled (1/4 cup)
directions
- Preheat the oven to 425 degrees.
- In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tbl 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.
- 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.
- 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.
- Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
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