Warm Winter Vegetable Salad

I love this dish.  Love.  It.

A while back, a friend and I were discussing what to do with her CSA surplus.  What DOES one do with extra parsnips?  Does anyone know what to do with a parsnip anyways?  Well, I actually had tried making this recipe last year with some root vegetables that were on super sale at the store after I had seen a feature of Sophie Dahl (her grandfather, the famous children’s author, Roald Dahl) in one of my favorite food magazines, and I loved the flavors that resulted.  The salad is served warm, with a Dijon-balsamic glaze.  Which, honestly, might sound a little yucky, I’ll admit.  But, I promise you, it’s delicious.  I love this meal so much that I will pack it for three or four days straight in my lunch at work, and I always look forward to heating some up (which is a rare thing for me, since I really don’t like leftovers…..).  I decided to make it again a few weeks ago, and here is my solution for what to do with your CSA surplus.  Now, I am a huge fan of Sophie Dahl.  Every time I go to the bookstore, I head over to her new cookbook, but I have yet to purchase it.  It’s on my Christmas list, for sure.

I really hope you like this.  The mixture of colors, textures, earthy flavors with the tang and saltiness of feta….I could seriously eat this amazing (and super healthy) meal everyday.

Warm Winter Vegetable Salad

Servings: 4


1 small red onion, cut into 1/2-inch wedges

1 small sweet potato, cut into 1-inch pieces

1 carrot, peeled and cut into 3/4-inch rounds

1 parsnip, peeled and cut into 3/4-inch pieces

1 small celery root, peeled and cut into 3/4-inch pieces****My grocery store didn’t have any of these in stock, so I substituted a small butternut squash (about 2 pounds) instead (peeled and cut into 1-inch pieces)

1 small beet, peeled and cut into 3/4-inch pieces

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1/4 cup walnuts

1 and 1/2 teaspoons balsamic vinegar

1 and 1/2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

2 tablespoons flat-leaf parsley

1/4 cup crumbled feta cheese


1.  Preheat the oven to 425 degrees.

2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root (and/or butternut squash), and beet with two tablespoons of the olive oil.

3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.

4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.

5. Once the walnuts have cooled, coarsely chop and set them aside.

6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.

7. Season with salt and pepper.

8. Add the vegetables and the walnuts to the dressing and toss.

9. Top the salad with the feta and serve warm or at room temperature.

Source:  Sophie Dahl at Food and Wine.

November 29, 2010 - 11:48 am

notyet100 - yummy nd healthy,,happy week ahead,.;-)

November 29, 2010 - 3:39 pm

cupcake - This looks fantastic! I’m going to try it. Parsnips are my very fav veg (among my fav anyhow). They are so sweet. If you fry them in butter, puree them and add cream salt and pepper it is the most amazing soup on the planet…from that innocent little parsnip.
Great recipe!

November 29, 2010 - 5:28 pm

spals - I’m guessing the balsamic is added in step 6?

November 29, 2010 - 7:04 pm

srlacy - Spals-

ZOINKS! Nice save there. I have corrected it. It wouldn’t be the same without the balsamic.

November 30, 2010 - 9:27 am

Lauren at KeepItSweet - i love the combo of all the root vegetables! great looking salad

November 30, 2010 - 5:15 pm

April in CT - I have no idea how it will come out, but I got butternut squash, sweet potatoes, onion, turnip root and carrots to try. I’ve never made anything like this, but it sounds really good! I’ll have to skip the feta since my husbands face turns green at the mere thought of it.

November 30, 2010 - 10:22 pm

srlacy - Good luck, April! I hope it turns out for you! Let me know how it goes. 🙂

December 3, 2010 - 8:28 pm

Jael - Oooh, gorgeous. And a little bit of feta makes everything better, doesn’t it?

December 5, 2010 - 8:13 pm

Matinaki - Hi! Just stumbled into your blog and everything looks delicious!! This recipe is totally up my alley, and am already looking forward to trying it out 🙂

December 18, 2010 - 1:30 pm

Amanda - I made this last night and it was AMAZING! I loved the combination of tangy and sweet, I can’t wait to eat the leftovers for lunch today!

January 25, 2011 - 11:26 pm

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April 23, 2011 - 1:16 pm

Joy - Delicious. I made this with butternut squash and some other different vegetables that I had on hand. The dressing and the walnuts make this super delicious. I warmed the leftovers and put it in a whole wheat tortilla for lunch. Thank you so much. Amazing.

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January 5, 2013 - 2:38 pm

Annie - I love your blog! This recipe was delicious! Thanks for all the inspiration!

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December 17, 2013 - 10:17 pm

Bree DeMoss - Like you, I also recently had a CSA surplus of root vegetables – this was the perfect solution! I just used what I had in the kitchen, so I left out the beets and parsnip, added an extra sweet potato & butternut squash, used goat cheese instead of feta, pecans instead of walnuts, added a sprinkling of dried cranberries, and served it on a bed of mixed greens instead of using parsley.

It was soooooooooooooooooooo delicious! Thanks =)

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