INGREDIENTS
A great spring salad! Learn to use those root veggies in a delicious way and learn to substitute freely with what’s available from the farmers market. Julia Mueller blogs and shares nutrient-rich recipes that are primarily centered around vegetables and meat. She rarely uses wheat so many recipes are gluten-free. An upcoming cookbook is all about using kale.
For the Salad:
1 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
To read the rest of this recipe, click here: The Roasted Root