Roasted Autumn Harvest Salad

Name: Roasted Autumn Harvest Salad
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters bunches arugula, trimmed and washed well; 6 long carrots, scrubbed well or peeled, halved lengthwise; 6 servings Coarse salt and freshly ground pepper; 2 Tbsps fresh rosemary leaves (from 2 sprigs); 8 mediums baby red or golden beets, or 4 medium beets scrubbed and trimmed; 59 milliliters extra-virgin olive oil; 454 grams medium parsnips (about , peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise); 4 mediums parsnips about 1 lb peeled and cut into 3 inch lengths halve the thicker end pieces lengthwise; 6 servings Shallot Vinaigrette; 8 shallots, peeled and cut in half if large

You can never have too many side dish recipes, so give Roasted Autumn Harvest Salad a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 316 calories, 6g of protein, and 10g of fat per serving. This recipe serves 6. 2 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 5 hours and 25 minutes. A mixture of rosemary leaves, long carrots, parsnips 1 lb, and a handful of other ingredients are all it takes to make this recipe so delicious.