Roasted Root Salad with Balsamic-Date Vinaigrette

Put your pagers on vibrate and hold onto your satchels, because you’re about to go alllll afternoon delight. Over a salad. A salad of roots and skyrockets in flight.

Roasted Root Salad with Balsamic-Date Vinaigrette

Roasted root vegetables all thyme-ed up on the spinach boat with hunks of feta and balsamic-date vinaigrette. It’s something to talk about, Bonnie Raitt. True Story. You just ate 3 pounds of vegetables. How? #thissalad.

When was the last time you had a root in your oven?

Roasted Root Salad with Balsamic-Date Vinaigrette

This is how 3 pounds of veggies get taken down: You lather up your roots with oil, thyme, salt and pepper. You then spread them on a baking sheet, roast them at four hundo and glue yourself to the oven for approx. 40 to 45 (which is exactly enough time for one episode of Private Practice or between 8 and 9 Macarenas. But not both, never both) until your roots are crispy on the outside, soft on the inside.

The root vegetables will c0me out all toasty, noodling notes on your heart strings. Prepare for your heart strings to get noodled.

Roasted Root Salad with Balsamic-Date Vinaigrette

This salad is a tear-jerking, catamaran-tipping, upside-the-head slapping, hootinist tootinist rootinist bobtailed wildest cat in the west, Yoooooooooooosemite Sam! Roots: ravaged. Feelings: uncorked. Remorse: less.

Can we talk about the balsamic-date salad dressing for a second? Sluuuuurp! That’s all I needed to say.

Roasted Root Salad with Balsamic-Date Vinaigrette

Are you out of peanut butter? This salad dressing is a perfectly acceptable replacement for all of your spoon-to-mouth needs.

Roasted Root Salad with Balsamic-Date Vinaigrette

My motto’s always been when it’s right, it’s right.

Recipe adapted from Aida Mollenkamp’s Roasted Root Salad Recipe with Balsamic-Date Dressing.

Roasted Root Salad with Balsamic-Date Vinaigrette

Roasted Root Salad with Balsamic-Date Viniagrette

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Julia
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Ingredients

For the Salad:

  • 1 pieces medium turnip peeled and chopped into 1.5”
  • 2 pieces parsnips peeled and chopped into 1.5”
  • 2 pieces carrots peeled and chopped into 1.5”
  • 2 boiling onions chopped
  • 3 tablespoons grapeseed oil
  • 1 handful fresh thyme sprigs
  • 6 ounces baby spinach
  • 3 ounces crumbled feta cheese

For the Balsamic Date Vinaigrette:

  • ¼ cup oil
  • 1/3 cup balsamic vinegar
  • ¼ cup water
  • 8 large dates pitted and chopped
  • 1/3 cup yellow onion chopped
  • 2 teaspoons whole grain mustard
  • 1/4 teaspoon kosher salt

Instructions

To Prepare the Balsamic-Date Vinaigrette:

  1. Add all ingredients for the vinaigrette to a small blender and blend until smooth and creamy. Set aside until ready to use.

To Prepare the Roasted Root Vegetables:

  1. Preheat the oven to 400 degrees F.
  2. Peel and chop the roots into 1.5-inch pieces. Toss them with the grapeseed oil, fresh thyme, salt, and black pepper. Spread the veggies on a baking sheet (or two).
  3. Roast for 40 to 45 minutes, stirring twice, or until crispy and golden-brown. Allow vegetables to cool.

To Prepare the Salad:

  1. Add spinach to a large salad bowl and add in the roasted vegetables and feta. Toss with desired amount of balsamic-date dressing.

Need more roots in your oven? Try these on for size:

Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce

Roasted Beets with Orange-Tahini Dressing

Balsamic Roasted Root Vegetables

Roasted Beet and Fig Salad

Roasted Beet and Peach Salad

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Comments

    1. Julia Post author

      I was thinking the same thing. HOW it took 2.5 years to get my signature salad posted, I will never know. But indeederooski, this thing’s a BOMBSHELL! 😀

  1. Julie

    You put dates in your balsamic! Oh, yum! And roasted your roots? Indeed, indeed. Nothing better. I’m needing this. Nothing inappropriate today from me. Just drool.

    1. Julia Post author

      Thanks, lady! As simple as this salad is, I’m absolutely obsessed with it. I want to swaddle it in a blanket and call it Chickpea 😉

    1. Julia Post author

      Wahooo!! Root lovers are…the…best…lovers. I read that in a scientific magazine somewhere. It’s a fact. Just kidding. But high-fives for loving roots 🙂

    1. Julia Post author

      So crazy that it’s still snowing in other parts of the country! We’re in full-fledged spring mode here. The salad – you can serve it warm, too! I actually love putting fresh-out-of-the-oven hot roasted veggies on my salads. Although I totally get why other peeps would be opposed to mixing hot and cold 🙂 Let me know if you try it!

  2. Grace @ FoodFitnessFreshAir

    I literally just took in 2 lbs of salad for dinner via a raw collard bowl, so I believe you when you say 3lbs of veggies for dinner is possible. This sounds fantastic with the date vinaigrette paired with the feta!

  3. Joanne

    Well, I’m never out of peanut butter. But I can still make some room in my slurping repertoire for this dressing! Let a slurp fest ensue.

  4. Alexis @ Hummusapien

    Can I just say that you noodle my heart strings on the reg? Dates in #thissalad sound freaking unreal. Add it the million other recipes of yours that I need to make RIGHT MEOW. Kisses!

  5. Dearna @tohercore

    Roasted veggies are the best! And this dressing sounds divine, I’ve not tried dates in a salad dressing before and am intrigued! Will definitely have to give this one a go 🙂

    1. Julia Post author

      Thanks, Aida!! I seriously addicted myself to your delicious salad. Everyone in my house who tried it loved it too. Very well done, my dear!

  6. Catherine

    So, I made this the first time on Dec 30th for a family supper… and no joke, I’ve made it 4 times since! OMG, it’s so crazy good! <3 <3

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