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 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?
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.
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.
Are you out of peanut butter? This salad dressing is a perfectly acceptable replacement for all of your spoon-to-mouth needs.
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.
Need more roots in your oven? Try these on for size: