Recipes

Roasted Root Vegetable Salad

This recipe looks just as good as it tastes. Gather your favorite root vegetables from the market and whip together this delicious salad. It’s perfect for your holiday side dish or for a potluck party, since it can be served at room temperature!

Ingredients

  • 3 cups (3/4-inch) cubed peeled butternut squash
  • 8 small shallots, peeled and halved
  • 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
  • 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
  • 2 medium turnips, cut into thin wedges
  • 5 tablespoons olive oil, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1 garlic clove, minced
  • 2 tablespoons fresh flat-leaf parsley leaves

Directions

Preheat oven to 425°.

Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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