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Roasted Root Vegetable Salad

Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield Serves 10 (serving size: 1/2 cup)
Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side is a great choice for a potluck or a party because it is served at room temperature.

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

Nutrition Information

  • calories 167
  • fat 7 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 0.8 g
  • protein 2.9 g
  • carbohydrate 26.1 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 193 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  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.

Cook's Notes

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