Warm Roasted Winter Vegetable Salad


acorn squash 

Ingredients:

  • 1 large acorn squash (about 1 pound)
  • 2 medium fennel bulbs
  • 2 sweet potatoes
  • 2 medium red onions, peeled
Flavorings (mixed together)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons minced fresh ginger
Dressing
  • 2 tablespoons soy sauce
  • 5 to 6 tablespoons water
  • 1 tablespoon minced garlic
  • 2 teaspoons sugar

Directions:

Preheat the oven to 425 degrees. Rinse the squash. Cut in half and scoop out the seeds with a spoon. Cut each half into 3 or 4 wedges and put in a large bowl.

Rinse and trim fennel, leaving 1/8 inch of the root base to hold the fennel together. Cut each fennel bulb lengthwise in half, then cut the fennel into slices about 1/4 inch thick and 2 inches long. Put in the bowl with the squash.

Peel the sweet potatoes and cut each in half. Cut each half into 3 or 4 wedges and put in the bowl. Cut the red onion in half, then cut each half lengthwise into 1/4 inch-thick slices. Put in the bowl with the other ingredients.

Pour in the flavorings and toss lightly to coat. Brush cookie sheet liberally with olive oil. Arrange the vegetables on the cookie sheet. Bake the vegetables for 45 to 50 minutes, flipping them over after 30 minutes. The vegetables should be tender when pierced with a knife, and the tops should be brown and slightly crisp at the edges.

Arrange the vegetables randomly on a large serving platter. Spoon the dressing on top. Serve warm or at room temperature.

Yield:

8 servings
Serving size: 1 cup

Adapted from:

Spices of Life by Nina Simonds 


 
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Highlight Glossary Terms
  • Nutrition Tip

    Phytonutrients are natural compounds found in plant-based foods that give plants their rich pigment as well as their distinctive taste and smell. They are essentially the plant's immune system and offer protection to humans as well.

    There are thousands of phytonutrients that may help prevent cancer as well as provide other health benefits.

    The best way to increase your intake of phytonutrients is to eat a variety of plant-based foods including the variety of vegetables called for in this recipe.


    Warm Roasted Winter Vegetable Salad 
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