Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

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Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 10 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

167 calories; fat 7g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 2.9g; carbohydrates 26.1g; fiber 4.4g; cholesterol 0mg; iron 1.3mg; sodium 193mg; calcium 60mg.
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