Roasted Root Salad with Balsamic-Date Viniagrette
A hearty roasted vegetable salad with date-sweetened balsamic vinaigrette is a lovely light meal or side dish!
Servings: 2 Servings
Ingredients
For the Salad:
- 1 pieces medium turnip peeled and chopped into 1.5” pieces
- 2 parsnips peeled and chopped into 1.5” pieces
- 2 carrots peeled and chopped into 1.5” pieces
- 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:
- 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:
- Preheat the oven to 400 degrees F.
- 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).
- Roast for 40 to 45 minutes, stirring twice, or until crispy and golden-brown. Allow vegetables to cool.
To Prepare the Salad:
- Add spinach to a large salad bowl and add in the roasted vegetables and feta. Toss with desired amount of balsamic-date dressing.
Nutrition
Serving: 1grams