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Baked Winter Vegetable Salad Recipe

Baked Winter Vegetable Salad Recipe

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Ingredients

Count

Nutrition

893

Calories

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Ingredients:

Serving

2 medium-size red onions
2 beets, peeled
2 parsnips, peeled
1 medium butternut squash, peeled and seeded
3 tbsp olive oil, divided
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
2 tbsp maple syrup
6 cups torn mixed salad greens
1/4 cup walnuts, coarsely chopped and toasted

Directions:

Cut first 4 ingredients into 1-inch cubes. Line 2 (13- x 9-inch) baking pans with aluminum foil.
Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in one lined pan, and set aside.
Toss together parsnips, squash, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and maple syrup in empty lined pan.
Bake both pans at 350° for 45 minutes or until vegetables are tender, shielding with aluminum foil, if necessary, to avoid excessive browning.
Combine all baked vegetables. Add salad greens, and toss. Arrange on a serving platter, and sprinkle with walnuts. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.81 Kcal (3738 kJ)
Calories from fat	544.25 Kcal
		% Daily Value*
Total Fat	60.47g	93%
Sodium	2473.46mg	103%
Potassium	1611mg	34%
Total Carbs	83.66g	28%
Sugars	50.6g	202%
Dietary Fiber	14.6g	58%
Protein	14.5g	29%
Vitamin C	53.6mg	89%
Vitamin A	1.4mg	47%
Iron	4.1mg	23%
Calcium	210.4mg	21%

Amount Per 100 g
Calories	138.55 Kcal (580 kJ)
Calories from fat	84.46 Kcal
		% Daily Value*
Total Fat	9.38g	93%
Sodium	383.84mg	103%
Potassium	250mg	34%
Total Carbs	12.98g	28%
Sugars	7.85g	202%
Dietary Fiber	2.26g	58%
Protein	2.25g	29%
Vitamin C	8.3mg	89%
Vitamin A	0.2mg	47%
Iron	0.6mg	23%
Calcium	32.7mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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