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Roasted Root-Vegetable Salad with Persimmons

Roasted Root-Vegetable Salad with Persimmons
You can never have too many side dish recipes, so give Roasted Root-Vegetable Salad with Persimmons From preparation to the plate, this recipe takes approximately 2 hours. If you have wine vinegar, rutabagas, turnips, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegan diet.

Instructions

1
Preheat the oven to 37
Equipment you will use
OvenOven
2
On a large rimmed baking sheet, toss the rutabagas, parsnips, turnips and carrots with 3 tablespoons of the olive oil.
Ingredients you will need
Olive OilOlive Oil
RutabagaRutabaga
ParsnipParsnip
CarrotCarrot
TurnipTurnip
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Baking SheetBaking Sheet
3
Spread in an even layer and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
SpreadSpread
4
Bake for about 1 hour, stirring occasionally, or until just tender.
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OvenOven
5
Let cool.
6
In a small skillet, heat the remaining 6 tablespoons of olive oil.
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Olive OilOlive Oil
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Frying PanFrying Pan
7
Add the shallots and cook over moderate heat until starting to brown, 6 minutes.
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ShallotShallot
8
Transfer to a large bowl and let cool. Stir in the wine, vinegar and thyme. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
VinegarVinegar
ThymeThyme
WineWine
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BowlBowl
9
Add the roasted vegetables, persimmons, frise and endives to the dressing and toss well.
Ingredients you will need
PersimmonPersimmon
VegetableVegetable
10
Transfer to a platter, sprinkle with the pomegranate seeds and serve.
Ingredients you will need
Pomegranate SeedsPomegranate Seeds
DifficultyExpert
Ready In2 hrs
Servings6
Health Score82
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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