Baked Winter Vegetable Salad |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from a Southern Living magazine. It is a great winter salad, you will probably want to wear latex gloves, because the beets will stain your hands. Ingredients:
2 medium red onions |
2 beets, peeled |
2 parsnips, peeled |
1 medium butternut squash, peeled & seeded |
3 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/2 teaspoon fresh ground pepper, divided |
2 tablespoons maple syrup |
6 cups torn mixed salad greens |
1/4 cup walnuts, chopped coarsely, and toasted |
Directions:
1. Cut first 4 ingredients into 1 inch cubes. Line 2 (13 x 9 inch) pans with aluminum foil.
2. Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined pan and set aside.
3. Toss together parsnips, squash, remaining 2 tablespoons olive oil, remaining salt & pepper, and maple syrup in empty lined pan.
4. Bake both pans of veggies at 350F for 45 minutes or until veggies are tender, shielding with aluminum foil, if necessary, to prevent any excessive browning.
5. Combine all baked veggies. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.
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