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Autumn Harvest Vegetable Salad

Serves 4
Time 40 min
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.
Ingredients
  • 1 tablespoon hazelnut or extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3/4 cup malt vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon coarse sea salt
  • 3 carrots, chopped
  • 3 parsnips, chopped
  • 1 medium turnip, chopped
  • 1/2 cup fresh cilantro leaves
  • 8 cups baby salad greens
  • 1/4 teaspoon ground black pepper
  • 1/2 cup toasted walnut pieces
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Method

Heat oil in a large skillet over medium heat.

Add onion and cook until golden brown, 5 to 7 minutes.

Add garlic and cook until fragrant, about 30 seconds more.

Stir in vinegar and sugar and bring just to a simmer.

Remove from heat and keep 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.

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.
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  • 1 tablespoon hazelnut or extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3/4 cup malt vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon coarse sea salt
  • 3 carrots, chopped
  • 3 parsnips, chopped
  • 1 medium turnip, chopped
  • 1/2 cup fresh cilantro leaves
  • 8 cups baby salad greens
  • 1/4 teaspoon ground black pepper
  • 1/2 cup toasted walnut pieces
Shop with Prime

Exclusively for Prime members in select ZIP codes.