Fall Harvest Salad
Ingredients
The salad
-
4
small
yukon gold potatoes, quartered
-
2
small
turnips, ends removed and cut into 1" cubes
-
1
small
rutabaga, peeled and cut into 1" cubes
-
1
medium
sweet potato, brushed clean and cut into 1" cubes
-
3
medium
carrots, peeled and cut into 2-3 inch pieces
-
3
ribs
celery, cut into 2-3 inch pieces
-
150
g
yellow beans, whole, ends trimmed
-
150
g
green beans, whole, ends trimmed
-
1
tsp
salt
-
½
tsp
black pepper
-
1
tbsp
dried oregano
-
¼
cup
water
The dressing
-
3
cloves
garlic
-
2
tsp
Dijon mustard
-
2
tbsp
white wine vinegar
-
1
tbsp
olive oil
-
½
tsp
salt
-
½
tsp
black pepper
-
⅓
cup
water
-
1
tbsp
liquid honey
Extra goodies
-
1
cup
fresh parsley, chopped
-
½
cup
walnuts, chopped
-
2
tbsp
za’atar (or dried oregano)
Instructions
- Preheat the oven to 400°F and prepare all the vegetables, placing them in a shallow baking dish except for the beans.
- Add water, salt, pepper, and oregano to the vegetables, cover with foil, and bake for 25-30 minutes, stirring occasionally.
- Add the beans and continue cooking for an additional 20-25 minutes until all vegetables are tender.
- In the meantime, prepare the dressing by blending all dressing ingredients in a small food processor.
- Once the vegetables are cooked, transfer them to a large mixing bowl, add the dressing, and toss gently to coat.
- Mix in the parsley, walnuts, and za’atar (or oregano).
- Allow the salad to cool slightly before covering and refrigerating to chill completely, preferably overnight.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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