Roasted Root Salad with Balsamic-Date Viniagrette
User Reviews
5.0
3 reviews
Excellent
Roasted Root Salad with Balsamic-Date Viniagrette
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A hearty roasted vegetable salad with date-sweetened balsamic vinaigrette is a lovely light meal or side dish!
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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 Information
Show Details
Serving
1Serving (of 3)
Calories
434kcal
(22%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
28g
(43%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 434kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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