How To Make Warm Roasted Winter Vegetable Salad
Add some warmth to your cold winter days with this vegetable salad recipe that roasts winter veggies like squash, potatoes, and fennel for a tasty dish.
Serves:
Ingredients
- 2largesweet potatoes
- 1mediumacorn squash
- 2mediumfennel bulbs
- 2mediumred onions
- cupextra virgin olive oil
- cupbalsamic vinegar
- 3tbspfresh ginger,minced
- 3tbspsoy sauce
- 1largeclove garlic
- 2tspsugar
Instructions
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Preheat oven to 425 degrees F. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.
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Spray two 15½x10½-inch rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.
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Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter.
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Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.
Nutrition
- Calories: 157.99kcal
- Fat: 3.82g
- Saturated Fat: 0.60g
- Monounsaturated Fat: 2.59g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 30.10g
- Fiber: 5.89g
- Sugar: 8.37g
- Protein: 3.55g
- Sodium: 514.03mg
- Calcium: 91.29mg
- Potassium: 858.91mg
- Iron: 1.65mg
- Vitamin A: 434.41µg
- Vitamin C: 21.69mg
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