Salt & Wind Travel

Root Vegetable Salad with Balsamic-Date Dressing Recipe

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 Root Vegetable Salad with Balsamic-Date Dressing recipe.

The only problem is not having the patience to wait for the vegetables to roast, but it is worth it, 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!

aida mollenkamp roasted root vegetable salad recipe portrait 2
Root Vegetable Salad with Balsamic-Date Dressing Recipe

Root Vegetable Salad with Balsamic-Date Dressing Recipe

This Root Vegetable Salad with Balsamic-Date Dressing Recipe is a simple recipe for roasted root vegetables topped with a sweet-sour dressing made with balsamic vinegar and dates.
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Prep Time 20 mins
Total Time 1 hr
Course Salad
Cuisine American
Servings 6 Servings


  • 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 (optional)


  • Make The Balsamic Date Dressing: Combine 1/3 cup of the olive oil 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.
  • 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, if using, drizzle each salad with dressing and pass more on the side. 
Keyword Bright Salad, vegetable salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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