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roasting American, British
Warm Winter Vegetable Salad Recipe-18427

Photo by: Joseph De Leo
Comments: 0


When the ground is covered by frost, and the days are half eaten by darkness, this salad of rich colors and earthy tastes brings to the table a vibrant reminder of what lies beneath us

Yield: Serves 2


  • 1 red onion
  • 1 sweet potato
  • 2 carrots
  • 2 parsnips
  • 1 celeriac
  • 2 beets
  • Salt and pepper
  • Olive oil
  • A handful of chopped walnuts
  • A handful of crumbled feta cheese

For the Dressing:

  • 2 tablespoons of olive oil
  • 1 handful of fresh parsley, chopped
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • A squeeze of lemon juice (optional)



Preheat the oven to 425°F. Peel and chop the vegetables into wedges. Put them in a roasting pan, season them, then give them a healthy shower of olive oil. Cook them for about 30 minutes, turning them a couple of times. Five minutes before they are ready, put the walnuts on a cookie sheet, pop in the oven and toast them.

Pour the vegetables into a dish and sprinkle the feta on top. Make a dressing with the olive oil, parsley, balsamic vinegar, mustard and a squeeze of lemon juice, if you like. Dress the vegetables and sprinkle the warm toasted walnuts on top.

© 2009 Sophie Dahl

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and includes 2 tablespoons of olive oil to dress the vegetables for roasting, 1/4 cup of crumbled feta cheese and 1/4 cup of chopped walnuts.

657kcal (33%)
309mg (31%)
77mg (129%)
1122mcg RAE (37%)
17mg (6%)
854mg (36%)
8g (39%)
42g (64%)
5mg (31%)

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