Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 710 milliliters (3/4-inch) cubed peeled butternut squash; 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces; 2 teaspoons Dijon mustard; 2 Tbsps fresh flat-leaf parsley leaves; 1 garlic clove, minced; 2 teaspoons honey; 1 teaspoons kosher salt, divided; 5 Tbsps olive oil, divided; 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces; 8 smalls shallots, peeled and halved; 2 mediums turnips, cut into thin wedges; 2 Tbsps white wine vinegar

Need a gluten free, dairy free, and primal side dish? Roasted Root Vegetable Salad could be an amazing recipe to try. One serving contains 164 calories, 2g of protein, and 7g of fat. This recipe serves 10. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A mixture of pepper, olive oil, flat-leaf parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan.

Ingredients you will need

Pepper

Jelly

Roll

Salt

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Bake at 425 for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Remove from oven; cool to room temperature.

Equipment you will use

Oven

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk.

Ingredients you will need

Mustard