Roasted Vegetable Salad
A roasted root vegetable salad with squash, beets, and parsnips, topped with goat cheese and pumpkin seeds.
Side DishAmericanTotal 40 minYield 1 ½ servingsScaled Quarter — ¼×
Side DishAmericanTotal 40 minYield 2 servingsScaled Third — ⅓×
Side DishAmericanTotal 40 minYield 3 servingsScaled Half — ½×
Side DishAmericanTotal 40 minYield 6 servingsScaled Original — 1×
Side DishAmericanTotal 40 minYield 12 servingsScaled Double — 2×
Side DishAmericanTotal 40 minYield 18 servingsScaled Triple — 3×
Side DishAmericanTotal 40 minYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 450 (230°C).
- Line a large baking dish with foil and spray it with cooking spray.
- Combine beets, carrots, and parsnips in pan, drizzle with oil and salt, stir to coat.
- Roast for 10 minutes.
- Add butternut and onion, more oil, more salt and stir to coat.
- Roast for 20 more minutes.
- Allow vegetables to cool for 10-15 minutes.
- Top each serving with goat cheese, ground pepper, seeds, and dressing.