Roasted Root Vegetable Salad
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.
Recipe by Cooking Light December 2011
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Recipe Summary
Ingredients
Directions
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
Per Serving:
167 calories; fat 7g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 2.9g; carbohydrates 26.1g; fiber 4.4g; iron 1.3mg; sodium 193mg; calcium 60mg.