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Roasted Root Salad with Balsamic-Date Vinaigrette
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Salads
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe, healthy salad recipes
Servings: 3 Servings
Calories: 434kcal
Author: Julia

Ingredients

For the Salad:

  • 1 medium-sized turnip peeled and chopped into 1.5” pieces
  • 2 parsnips peeled and chopped into 1.5” pieces
  • 2 large carrots peeled and chopped into 1.5” pieces
  • 2 boiling onions chopped
  • 3 tablespoons avocado 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: 1Serving (of 3) | Calories: 434kcal | Carbohydrates: 42g | Protein: 9g | Fat: 28g | Fiber: 9g | Sugar: 17g