Roasted Autumn Vegetable Salad

May 08, 2023May 8, 20230 14
Roasted Autumn Vegetable Salad Recipe
in Salad

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium beetroots
4 medium carrots
4 medium parsnips
2 tablespoons olive oil or 2 tablespoons cooking oil
6 fresh walnuts , shelled
100 g mixed salad greens
salt and pepper
1 1/2 teaspoons Dijon mustard
100 ml sour cream
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
100 ml walnut oil , plus extra for drizzling

Nutrision Information

Servings Per Recipe
4
Calories
347
Sugar
10g
Fat
29g
Roasted Autumn Vegetable Salad is a delicious and healthy salad that is perfect for fall. This salad features roasted beetroots, carrots, and parsnips that are seasoned with olive oil, salt, and pepper, and roasted to perfection. The mixed salad greens add some freshness and crunch, while the shelled walnuts provide a nice nutty flavor and a bit of crunch. The dressing is made with a combination of sour cream, Dijon mustard, sherry wine vinegar, and walnut oil, which adds a tangy and nutty flavor to the salad. This salad is easy to prepare and can be enjoyed as a side dish or a main course. It's a great way to get some veggies into your diet and enjoy the flavors of fall.

Instructions

1.Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
2.Peel the beetroots, carrots, and parsnips and cut them into small wedges or bite-sized pieces.
3.Place the chopped vegetables in a large bowl and add the olive oil, salt, and pepper. Toss the vegetables to coat them evenly with the oil and spices.
4.Transfer the vegetables to the prepared baking sheet and roast them in the oven for 25-30 minutes, stirring occasionally, until tender and golden brown.
5.While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the Dijon mustard, sour cream, sherry wine vinegar, and walnut oil until well combined.
6.Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
7.To assemble the salad, place the mixed salad greens in a large bowl. Add the roasted vegetables and toss them gently to combine. Top the salad with the shelled walnuts and drizzle some extra walnut oil on top. Serve and enjoy!

PROS

A colorful and flavorful salad that is perfect for fall.
The roasted vegetables are tender and tasty, while the mixed greens add a nice crunch and freshness.

This salad is easy to prepare and can be customized to your liking.

CONS

Roasting vegetables can take some time, which means that this salad may not be the quickest meal to make.

Some people may not enjoy the earthy flavor of beetroots.

HEALTH & BENEFITS

This salad is packed with vitamins, minerals, fiber, and healthy fats.
The beetroots are rich in antioxidants and are known to support heart health and lower blood pressure. Carrots are a good source of beta carotene, which is important for eye health and immune function. Parsnips are high in vitamin C, folate, and potassium, which are beneficial for overall health. Walnuts are loaded with omega-3 fatty acids, which can reduce inflammation and improve brain function. The mixed greens provide a variety of nutrients, including vitamin K, vitamin A, and iron.

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