Roasted Vegetable Salad


  • 1 tablespoon olive oil
  • 1 1/2 cups yams, diced (1-inch)
  • 1 cup celery root, diced (3/4-inch)
  • 1 cup parsnips, diced (3/4-inch)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces bacon, chopped
  • 1 1/2 cups red onions, diced
  • 3 tablespoons balsamic vinegar
  • 3 cups Frisee lettuce, torn
  • 1 cup California Black Ripe Olives, halved
  • 1 ounce shaved manchego cheese*


  1. In a large mixing bowl, drizzle oil over yams, celery root and parsnips. Season with salt and pepper and toss until evenly coated.
  2. Spread out onto a large baking sheet and roast in a 450•F oven for 20-25 minutes until tender and browned.
  3. Remove from oven and return to mixing bowl. Set aside.
  4. Heat a medium sized sauté pan over medium heat. Add bacon and cook for 3-4 minutes until just crispy.
  5. Stir onions into pan and cook for 3-4 minutes, until tender.
  6. Remove from heat, pour in balsamic vinegar and set aside to cool.
  7. Combine frisee lettuce and California Ripe Olives with roasted vegetables. Toss with balsamic red onion dressing until evenly coated. Sprinkle with cheese just before serving.*Substitute parmesan cheese if necessary.