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Root Vegetable Salad w/ Balsamic-Date Dressing

1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/4 cup cold water
4 tablespoons NuNature Date Syrup
1/4 teaspoon kosher salt
Freshly ground black pepper
2 shallots finely chopped
1 teaspoon Dijon Mustard
1 1/4 pounds carrots peeled and cut into 1 1/2-inch pieces
1 pound parsnips peeled and cut into 1 1/2-inch pieces
12 ounces turnips peeled and cut into 1 1/2-inch pieces
3 tablespoons canola, grapeseed, or peanut oil
1 handful fresh thyme sprigs
2 medium white onion cut into 2-inch wedges
Kosher salt and freshly ground black pepper
6 ounces baby spinach and/or mixed spicy greens
3 ounces feta cheese crumbled


Make The Balsamic Date Dressing: Combine 1/3 cup of the olive oi with the balsamic vinegar, water, NuNature Date Syrup, shallots, and dijon mustard in a blender and process until very smooth. Season to taste and set aside until ready to use.


TIP: The dressing can be made up to 2 days in advance — refrigerate in an airtight container until ready to use.


Roast The Vegetables: Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, divide the carrots, parsnips, and turnips between two rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the oil and half of the thyme. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil, then season all the vegetables with salt and pepper.


Roast the vegetables until they’re knife tender and golden brown, about 45 minutes. Remove vegetables from the oven and let them cool slightly. To serve, divide greens among serving plates, top with roasted vegetables and cheese, drizzle each salad with dressing and pass more on the side.

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