Roasted Root Salad


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


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