Roasted Root Vegetable Salad with Marcona Almonds

Name: Roasted Root Vegetable Salad with Marcona Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 small acorn squash, peeled, seeded, and cut into 6 wedges; 59 milliliters marcona almonds; 1 small butternut squash, peeled, seeded, and cut into 6 wedges; 1 small celery root, peeled and cut into 6 wedges; 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish; 1 zest of lemon; 59 milliliters extra-virgin olive oil; 1 medium parsnip, peeled and cut into 6 wedges; 6 servings Sage-Garlic Brown Butter, warm; 6 servings sea salt and freshly ground black pepper; 2 mediums shallots, peeled and cut into 3 pieces each; 2 Tbsps sherry vinegar; 1 turnip, peeled and cut into 6 wedges; 1 small yam, peeled and cut into 6 wedges

Roasted Root Vegetable Salad with Marconan Almonds is a gluten free, primal, and whole 30 side dish. One portion of this dish contains approximately 7g of protein, 13g of fat, and a total of 365 calories. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, marconan almonds, golden beet, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.