Publix Aprons

Roasted Winter Vegetable Salad

Roasted Winter Vegetable Salad
Total Time:
35 minutes
Active Time:
15 minutes


1 lb carrots, peeled and chopped
8 oz parsnips, peeled and chopped
1 small fennel bulb, coarsely chopped
1 small red onion, coarsely chopped
Cooking spray
2 tablespoons canola oil
2 tablespoons sherry wine vinegar
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper (optional)
2 tablespoons fresh mint, finely chopped
2 tablespoons dry-roasted sunflower kernels


  1. Preheat oven to 425°F. Peel carrots and parsnips, and cut into 1-inch pieces. Chop fennel (white part only; about 1 cup), and red onion.
  2. Place carrots and parsnips on one baking sheet and fennel and onion on another baking sheet; coat all veggies with spray. Bake carrots and parsnips 10 minutes.
  3. Place fennel and onion in oven; bake 10 more minutes or until all veggies are tender when pierced with a fork.
  4. Whisk oil, sherry vinegar, coriander, paprika, salt, and red pepper until blended. Chop mint. Combine vegetables, mint, and sunflower kernels; toss with sherry dressing. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 120kcal; FAT 6.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 160mg; CARB 16g; FIBER 5.00g; SUGARS 6g; PROTEIN 2g; CALC 6%; VIT A 240%; VIT C 15%; IRON 4%

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