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Roasted Root-Vegetable Salad with Persimmons
FOOD AND WINE15Ingredients
2Hours
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. rutabagas (peeled and cut into 1-inch dice)
- 1 1/2 lb. parsnips (peeled and cut into 1-inch dice)
- 1 1/2 lb. turnips (peeled and cut into 1-inch dice)
- 3 large carrots (peeled and cut into 1-inch dice)
- 1/2 cup virgin olive oil (extra-)
- salt
- freshly ground pepper
- 2 shallots (medium, thinly sliced)
- 5 Tbsp. sweet white wine
- 3 Tbsp. white wine vinegar
- 1 1/2 tsp. thyme (chopped)
- 3 Fuyu persimmons (cut into 1-inch dice)
- 3 oz. frisée (torn)
- 2 belgian endives (cored and sliced crosswise 1/2 inch thick)
- 1/2 cup pomegranate seeds
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium2910mg83% |
| Protein11g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate90g30% |
| Dietary Fiber29g116% |
| Sugars31g |
| Vitamin A310% |
| Vitamin C250% |
| Calcium40% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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