11/4 poundscarrotspeeled and cut into 1 1/2-inch pieces
1poundparsnipspeeled and cut into 1 1/2-inch pieces
1/2ouncesturnipspeeled and cut into 1 1/2-inch pieces
3tablespoonscanola, grapeseed, or peanut oil
1handfulfresh thyme sprigs
2mediumwhite onioncut into 2-inch wedges
kosher salt
Freshly ground black pepper
For Serving:
6ouncesbaby spinach and/or mixed spicy greens
3ouncesFeta cheesecrumbled (optional)
Instructions
Make The Date Balsamic Vinaigrette: 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.TIP: Prepare the dressing up to one week ahead of time. Store it refrigerated in an airtight container. Let warm to room temperature and stir before using.
Roast The Root 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.TIP: Roast the vegetables up to three days ahead of time. Store it refrigerated in an airtight container and bring them to room temperature before using.
Serve The Roasted Root Vegetable Salad: To serve, divide greens among serving plates, top with roasted vegetables and cheese, if using, drizzle each salad with vinaigrette and pass more on the side.