Root Vegetable Salad with Balsamic-Date Dressing Recipe

Root Vegetable Salad with Balsamic-Date Dressing Recipe
Root Vegetable Salad with Balsamic-Date Dressing Recipe | https://saltandwind.com After traveling and lots of meals on the road, I want to hang -- play music, watch B-rated TV, snack too much and be lazy, then try to make up for it with an...
Skill
Course
Cuisine
Ingredients
17
Hands-On Time
20 minutes
Total Time
1 hour
Yield
About 1 1/2 cups dressing
Servings
6 to 8
Diet
Season
Root Vegetable Salad with Balsamic-Date Dressing Recipe | https://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 Recipe | https://saltandwind.com

After traveling and lots of meals on the road, I want to 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.  

The only problem is not having the patience to wait for the vegetables to roast with salty feta, sweet-tangy balsamic-date dressing, and lots of roasted root vegetables. 

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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

Make The Balsamic Date Dressing: Combine 1/3 cup of the olive oi with the balsamic vinegar, water, dates, 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. 

Footnotes

https://saltandwind.com/recipes/243-root-vegetable-salad-balsamic-date-dressing-recipe

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