Roasted root vegetable salad with mint and pistachios
Delight in the harmonious flavors of roasted roots, fresh mint, and crunchy pistachios in this vibrant salad bursting with culinary creativity.
Ingredients:
- cup unsalted, shelled raw pistachios
- small or ½ large acorn squash, halved through root end, seeded, sliced crosswise ½” thick
- small carrots, peeled, cut into 2” pieces
- medium parsnips, peeled, sliced ¾”-thick
- medium golden beet, peeled, halved, sliced ½” thick
- tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- tablespoons (or more) apple cider vinegar
- teaspoon sumac (optional)
- cup fresh mint leaves, torn if large
Instructions:
- Sumac, a tangy and citrusy spice commonly found in ground form, can be purchased at Middle Eastern markets, specialty foods stores, or online.
- Heat the oven to 350°. Arrange pistachios on a small rimmed baking sheet; bake, stirring occasionally, until they turn golden brown, for about 6–8 minutes. Let them cool down, then roughly chop them.
- Turn up the oven temperature to 425°. Mix squash, carrots, parsnips, beet, and 2 tablespoons of oil on a large rimmed baking sheet; add salt and pepper for seasoning. Roast the vegetables, stirring occasionally, until they become tender and golden brown, for about 25–30 minutes. Allow them to cool slightly.
- In the meantime, blend vinegar, sumac, and the remaining 3 tablespoons of oil in a large bowl. Combine the roasted vegetables and mix well to coat them; adjust the seasoning with salt, pepper, and more vinegar, if desired.
- Present the vegetable dish garnished with pistachios and mint.
Summary:
- Calories: 1535 kcal
- Fat: 98 g
- Protein: 27 g
- Carbs: 159 g
- Potassium: 4931 mg
- Magnesium: 435 mg