Bountiful Harvest Vegetable Salad
This is a wonderful way to use fresh produce from first harvest to last. The contrast of the warm dressing, tender cooked veggies, and crunchy radish and walnuts over the salad greens is a treat for your taste buds. And this salad is full of nutrients for your body!
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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2 cups
Ingredients
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parsnips (chopped)
- 1 cup
- 1 cup
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turnips (chopped)
- 1 cup
- 1 cup
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hazelnut or olive oil
- 1 tbsp
- 1 tbsp
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small onion (finely chopped)
- 1
- 1
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garlic (finely chopped)
- 1 clove
- 1 clove
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brown sugar
- 1 tbsp
- 1 tbsp
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malt vinegar
- 3/4 cup
- 3/4 cup
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fresh cilantro or parsley
- 1/2 cup
- 1/2 cup
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baby salad greens
- 8 cup
- 8 cup
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walnut pieces (toasted)
- 1/2 cup
- 1/2 cup
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radish (sliced)
- 1 cup
- 1 cup
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Salt and pepper (to taste)
- 1
- 1
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Directions
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Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.
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While the parsnips and turnips are cooking, make the dressing. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.
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Arrange parsley, cilantro, and salad greens and top with hot vegetables, then garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.