Root Vegetable Salad with Balsamic-Date Dressing

Root Vegetable Salad with Balsamic-Date Dressing
http://saltandwind.com/recipes/243-root-vegetable-salad-balsamic-date-dressing-recipe
Root Vegetable Salad with Balsamic-Date Dressing | http://saltandwind.com After traveling and lots of meals on the road, I want to just hang -- play music, watch B-rated TV, snack too much and be lazy then try to make up for it wit...
Skill
Intermediate
Course
Salad
Cuisine
American
Ingredients
17
Hands-On Time
20 minutes
Total Time
1 hour
Yield
About 1 1/2 cups dressing
Servings
6 to 8
Diet
Vegetarian
Root Vegetable Salad with Balsamic-Date Dressing | http://saltandwind.com
Skill
Intermediate
Course
Salad
Cuisine
American
Ingredients
17
Hands-On Time
20 minutes
Total Time
1 hour
Yield
About 1 1/2 cups dressing
Servings
6 to 8
Diet
Vegetarian
Root Vegetable Salad with Balsamic-Date Dressing | http://saltandwind.com

After traveling and lots of meals on the road, I want to just hang -- play music, watch B-rated TV, snack too much and be lazy then try to make up for it with an easy, seasonal salad like this roasted root vegetable salad.  With salty feta and sweet-tangy balsamic-date dressing and lots of roasted root vegetables, the only problem is not having the patience to wait for the vegetables to roast. 

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup cold water
  • 8 large Medjool dates

    pitted and roughly chopped

  • 1/4 teaspoon kosher salt

    finely chopped

  • 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

Instructions

For the dressing: Combine 1/3 cup of the olive oi with the balsamic vinegar, water, dates, shallots, and Dijon mustardl 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.

For the salad: 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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