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Roasted Root Vegetable Salad with Marcona Almonds

See full recipe on: Martha Stewart



Ingredients

1 small butternut squash, peeled, seeded, and cut into 6 wedges
1 small acorn squash, peeled, seeded, and cut into 6 wedges
1 small celery root, peeled and cut into 6 wedges
1 small yam, peeled and cut into 6 wedges
1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
1 turnip, peeled and cut into 6 wedges
1 medium parsnip, peeled and cut into 6 wedges
2 medium shallots, peeled and cut into 3 pieces each
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup marcona almonds
1 1/2 tablespoons sherry vinegar
Sage-garlic brown butter, warm
Zest of 1/2 lemon

Nutrition 6 servings

Per Serving % Daily Value
Calories 223
Fat 11g 17%
Carbs 30g 10%
Protein 3g 7%
Fiber 6g 25%
Cholesterol
Sodium 66mg 2%
     
Fat
Carbs
Protein

Preparation






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