Roasted Autumn Vegetable Salad

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
315
FAT
57%
CHOL
6%
SOD
9%

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Ingredients for 4 servings

6 fresh walnuts , shelled

100 g mixed salad greens

2 tablespoons sherry wine vinegar or red wine vinegar

4 medium parsnips

100 ml walnut oil , plus extra for drizzling

salt and pepper

4 medium carrots

100 ml sour cream

1 1/2 teaspoons Dijon mustard

For the vinaigrette

2 medium beetroots

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