Autumn Harvest Vegetable Salad

Autumn Harvest Vegetable Salad

Serves 4
Flavorful malt vinegar, made from malted barley, is a key ingredient in this rustic autumn side dish. Serve alongside roasted chicken or turkey, if desired.
  • 1 tablespoon hazelnut or olive oil
  • 1 small white onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3/4 cup malt vinegar
  • 1 tablespoon brown sugar
  • Salt, to taste
  • 1 cup chopped carrots
  • 1 cup chopped parsnips
  • 1 cup chopped turnips
  • 1/2 cup cilantro leaves
  • 8 cups baby salad greens
  • Pepper, to taste
  • 1/2 cup toasted walnut pieces
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Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5 to 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.

Bring a large pot of salted water to a boil. Add carrots, parsnips and turnips and simmer until vegetables are just tender, 8 to 10 minutes; drain well.

Arrange cilantro and salad greens on 4 plates and top with hot vegetables. Season with pepper, then garnish with walnuts, drizzle with warm dressing and serve immediately.
Nutritional Info: 
Per Serving: 230 calories (120 from fat), 13g total fat, 1g saturated fat, 380mg sodium, 28g carbohydrates, (7 g dietary fiber, 13g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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