Baked Winter Vegetable Salad

Name: Baked Winter Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 beets, peeled; 1 medium butternut squash, peeled and seeded; 2 Tbsps maple syrup; 3 Tbsps olive oil, divided; 2 parsnips, peeled; 1 teaspoons freshly ground pepper, divided; 2 medium sizes red onions; 1 liters torn mixed salad greens; 1 teaspoon salt, divided; 59 milliliters walnuts, coarsely chopped and toasted

Baked Winter Vegetable Salad is a gluten free, primal, and vegan recipe with 6 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 4g of protein, and 11g of fat. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 45 minutes. A mixture of torn salad greens, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cut first 4 ingredients into 1-inch cubes. Line 2 (13- x 9-inch) baking pans with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in one lined pan, and set aside.

Ingredients you will need

Olive Oil

Onion

Pepper

Beet

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Maple Syrup