Reviews Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
Back to Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples All Reviews for Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples Credit: Rob Tannenbaum Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound pumpkin, cut into 1/2-inch wedges 3/4 pounds red onions, cut into 1/2-inch wedges, halved if small 1 red apple, cut into six wedges 1 pound small turnips, halved 1/2 bunch fresh thyme, plus 1 tablespoons fresh thyme leaves, for garnish 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1/4 cup white balsamic vinegar Maldon sea salt
Gallery Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples Credit: Rob Tannenbaum
Recipe Summary Servings: 6
Gallery
Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples Credit: Rob Tannenbaum
Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples
Credit: Rob Tannenbaum
Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound pumpkin, cut into 1/2-inch wedges 3/4 pounds red onions, cut into 1/2-inch wedges, halved if small 1 red apple, cut into six wedges 1 pound small turnips, halved 1/2 bunch fresh thyme, plus 1 tablespoons fresh thyme leaves, for garnish 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1/4 cup white balsamic vinegar Maldon sea salt
Directions
Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
In a large bowl, combine pumpkin, red onion, apple, turnips, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
Add Rating & Review
18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
18 Ratings 5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
5 star values: 4 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 2
All Reviews for Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
