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Harvest vegetable salad

Harvest vegetable salad is a great side dish with chicken or turkey.


1 T olive oil (extra virgin olive oil)
1 clv garlic (minced)
1 onion (small, finely chopped)
3⁄4 c vinegar (malt vinegar)
1 c carrot (peeled and chopped or grated)
1⁄2 c coriander (fresh leaves)
  seasoning (salt and pepper to taste)
1 c turnip (peeled, chopped or grated)
1 c parsnip (peeled, chopped or grated)
8 c salad leaves (rinsed)
1⁄2 c walnut (lightly toasted walnut pieces)


In a large skillet, heat the olive oil. Add the chopped onion and sauté until tender and golden brown, about 5-6 minutes. Then add the garlic and sauté for a minute.

Pour in vinegar and add the sugar. Bring to a simmer and quickly remove from heat. Cover to keep warm.

In the meantime, bring a large pot of salted water to a boil and add the vegetables. Cook until all vegetables are tender, about 8 minutes. Drain.

On a large serving plate, arrange salad leaves and coriander. Add the hot vegetables, season with salt and pepper and drizzle over the warm dressing.

Serve immediately.

Total time
25 minutes
Cooking time
Preparation time
4 servings


North American cuisine

moderate, pan fry
salads, vegetables, side dishes
American food recipes
Food in U.S.A.