Roasted Vegetable Salad

Recipe details:

Prep 20 min
Cook 10 min
Serves 4
This Roasted Vegetable Salad is a seasonal fall favorite and a uncommonly good complement to turkey dinner.


1 tbsp. olive oil
1 1/2 cups yams, diced (1-inch)
1 cup celery root, diced (3/4-inch)
1 cup parsnips, diced (3/4-inch)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 oz. bacon, chopped
1 1/2 cups red onions, diced
3 tbsp. balsamic vinegar
3 cups frisée lettuce, torn
1 cup California black ripe olives, halved
1 oz. shaved Manchego or Parmesan cheese



Preheat oven to 450°F. In a large mixing bowl, drizzle oil over yams, celery root and parsnips. Season with salt and pepper and toss until evenly coated.

Spread vegetables out onto a large baking sheet and roast for 20-25 minutes or until tender and browned. Remove from oven and return to mixing bowl. Set aside.

Heat a medium sized sauté pan over medium heat. Add bacon and cook until just crispy, about 3-4 minutes. Stir onions in and cook until just tender, about 3-4 minutes. Remove from heat and pour in balsamic vinegar. Set aside to cool.

Combine frisée lettuce and California ripe olives with roasted vegetables. Toss with balsamic red onion dressing until evenly coated. Sprinkle with cheese and serve. Serves 4.