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Roasted Root Salad with Balsamic-Date Vinaigrette
Roasted Root Salad with Balsamic-Date Viniagrette
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Author: Julia
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
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.