Photo: Anna Pelzer
Autumn squash & roast veg salad
14 ingredients
Serves 6
openrecipes
An old-fashioned rustic warm salad with pumpkin, beetroot, parsnips, fennel, turnips and a pine nut dressing
Estimated Nutrition (whole recipe, rough)
538
Calories
9g
Protein
35g
Fat
50g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g squash , de-seeded, cut into wedges
- 2 small beetroot , peeled and cut into wedges
- 2 red onions , peeled and cut into wedges
- 2 carrots , peeled and cut into chunks
- 2 parsnips , peeled and cut into quarters lengthways
- 1 fennel , peeled and cut into wedges
- 2 turnips , peeled and cut into wedges
- extra-virgin olive oil
- 2 courgettes , cut into chunks
- 1 red pepper , de-seeded and chunked
- 25g pine nuts
- 25g blanched almonds
- ½ tsp cayenne pepper
- 2 tbsp sherry vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes