Roasted Root Vegetable Salad with Persimmons
Serve this unusual salad of roasted rutabaga, turnip and parsnip with persmimmons, frisee and endive with a delicious white wine dressing. This robust salad is great in winter season and it serves a crowd so it is perfect for a holiday meal.
Servings: 12 people
Calories: 213kcal
Ingredients
- 1 ½ pounds rutabagas peeled and cut to 1" dice
- 1 ½ pounds parnsips peeled and cut to 1" dice
- 1 ½ pounds turnips peeled and cut to 1" dice
- 3 large carrots peeled and cut to 1" dice
- ½ cup plus 1 Tbsp extra virgin olive oil
- salt and freshly ground pepper
- 2 medium shallots thinly sliced
- 5 Tbsps sweet white wine I used Riesling Ice wine but a semi dry Riesling would also work
- 3 Tbsps white wine vinegar
- 1 ½ tsps thyme chopped
- 3 Fuyu Persimmons cut into 1" dice
- 3 oz Frisee lettuce torn
- 2 Belgian endives cored and sliced crosswise ½ inch thick
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 375 degrees.
- Toss the rutabagas, parsnips, turnips and carrots with 3 tablespoon oil and spread evenly on a large rimmed baking sheet. Season with salt and pepper.
- Bake about 1 hour until just tender. Stir occasionally. Cool.
- Heat the remaining 6 tablespoon olive oil in a small skillet and saute shallots over medium heat about 6 minutes. Transfer to a large bowl to cool. Stir in wine, vinegar and thyme. Season with salt and pepper to taste.
- Add the roasted vegetables, persimmons, frisee and endives to the dressing and toss well.
- Transfer to a platter to serve and sprinkle with pomegranate seeds.
Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 50mg | Potassium: 463mg | Fiber: 7g | Sugar: 14g