Roasted Root Vegetable Salad with Marcona Almonds

Roasted Root Vegetable Salad with Marcona Almonds
14 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
225
11% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

19% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 23

Fiber

24% 6

Sugars

- 5

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

22% 524

Calcium

10% 95

Magnesium

17% 72

Potassium

17% 801

Iron

10% 2

Zinc

6% 1

Phosphorus

19% 131

Vitamin A

31% 277

Vitamin C

36% 33

Thiamin (B1)

17% 0

Riboflavin (B2)

9% 0

Niacin (B3)

11% 2

Vitamin B6

28% 0

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

27% 4

Vitamin K

17% 21
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