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Cold root vegetable salad

  • 50 g toasted walnuts, chopped
  • 2 pcs large carrots, diced
  • 1 pcs ripe pear, cored and diced
  • 2 pcs parsley root
  • 18 pcs red pearl onions
  • 2 tbsp extra virgin olive oil
  • 0.125 tbsp freshly ground, black pepper
  • 1/4 tbsp salt
  • 1/4 tbsp herbes de Provence
  • 4 tbsp apple cider vinaigrette

  1. Preheat oven to 200°C.
  2. Combine the carrots, onions, and parsley root in a large mixing bowl. Next, add the herbes de Provence, olive oil, salt, and pepper. Toss well until well combined.
  3. Pour the bowl contents onto a large baking sheet (non-stick) and bake for 20 minutes. Turn over the vegetables and continue roasting until they start browning for around 20 minutes and remove the vegetables from the oven and allow to cool.
  4. Combine diced pear with the roasted vegetables in a large salad bowl. Pour in the vinaigrette and toss well until evenly combined. Top with the walnut and serve.

Good points

  • No cholesterol
  • Very low in sugar
  • High in manganese

Find the Apple cider vinaigrette recipe here.

Preparation time: 55 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 255.79 kcal
Carbohydrates: 37.51 g
Cholesterol: 0 mg
Sugar: 18.44 g
Protein: 5.01 g
Fat: 10.91 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com