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Bountiful Harvest Vegetable Salad

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How to Make 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!


10 min prep time


15 min cook time


6servings


2 cups

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Step-By-Step Instructions:

  1. 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.
  2. 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.
  3. Arrange parsley, cilantro, and salad greens and top with hot vegetables, then garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.
Veggie Rich
Low Sodium
Vegetarian
Sides
Salads
Vegan
Budget Friendly
Lunch
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Nutrition facts

6 Servings



  • Serving Size

    2 cups


  • Amount per serving



    Calories





    145

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      0.8g

      4%

  • Cholesterol
    0mg

    0%

  • Sodium
    45mg

    2%

  • Total Carbohydrate
    14g

    5%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g

  • Protein
    3g

  • Potassium
    415mg
    9%

Ingredients

parsnips (chopped)
1 cup

turnips (chopped)
1 cup

olive oil
1 tbsp

small onion (finely chopped)
1

garlic (finely chopped)
1 clove

brown sugar
1 tbsp

malt vinegar
3/4 cup

fresh cilantro or parsley
1/2 cup

baby salad greens
8 cup

walnut pieces (toasted)
1/2 cup

radish (sliced)
1 cup

salt and pepper to taste
1 pinch

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