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Warm Winter Vegetable Salad Recipe

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This recipe for Warm Winter Vegetable Salad is from The Keller Family Cookbook, 2nd Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small red onion
1 small sweet potato
1 carrot
1 parsnip
1 small celery root
1 small beet
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
¼ cup walnuts
1 ½ tsp. lemon juice from 1 fresh lemon
1 tbsp. balsamic vinegar
½ tsp. Dijon mustard
2 tbsp. flat-leaf parsley
¼ cup crumbled feta cheese
Directions:
Directions:
Preheat oven to 425º F. Rinse and peel the veggies and cut them into bite-sized pieces.

In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root (and/or butternut squash), and beet with two tbsp. of olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots. While veggies are roasting, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes. Once the walnuts have cooled, coarsely chop and set them aside.

In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tbsp. of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and the walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

 

 

 

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