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.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    1 tablespoonhazelnut or extra-virgin olive oil
    1 smallwhite onion, finely chopped
    1 clovegarlic, finely chopped
    3/4 cupmalt vinegar
    1 tablespoonbrown sugar
    1/2 teaspooncoarse sea salt
    3carrots, chopped
    3parsnips, chopped
    1 mediumturnip, chopped
    1/2 cupfresh cilantro leaves
    8 cupsbaby salad greens
    1/4 teaspoonground black pepper
    1/2 cuptoasted walnut pieces

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info

Serving Size

Calories

230

Total Fat

13g

Saturated Fat

1g

Cholesterol

0mg

Sodium

380mg

Total Carbohydrate

28g

Dietary Fiber

7g

Total Sugars

13g

Protein

6g

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.