Roasted Winter Vegetable Salad

You can find most of these ingredients at Wrightstown Indoor Winter Farmers Market!

 

 

  • 1 small onion, cut into 1/2 inch wedges 
  • 1 sweet potato, cut into 1 inch pieces 
  • 1 carrot, cut into 3/4 inch pieces
  • 1 parsnip, cut into 3/4 inch pieces 
  • 1 celery root, cut into 3/4 inch pieces 
  • 1 beet, cut into 3/4 inch pieces 
  • 3 tbs extra virgin olive oil
  • Salt and pepper to taste 
  • (Optional) 1/4 cup walnuts 
  • Arugula 
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
Preheat oven to 425°. In a roasting pan, toss onion, sweet potato, carrot, parsnip, celery root, and beet with 2 tbs of olive oil. Season the vegetables and roast for 45 minutes, stirring once.

Toast walnuts and coarsely chop. In a large bowl, whisk vinegar with lemon juice, mustard, and 1 tbs of olive oil. Add parsley. Season with salt and pepper. Add the vegetables and walnuts to dressing and toss. Serve over a bed of arugula. 


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