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–+ servings

Root Vegetable Salad with Date Balsamic Vinaigrette Recipe

This is a simple recipe for roasted root vegetables topped with a sweet-sour vinaigrette made with balsamic vinegar and dates.
4.8 from 5 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad, Sauces
Cuisine American
Diet Vegetarian
Servings 8 Servings
Calories 322 kcal

Equipment

  • Vitamix Blender
  • Rimmed Baking Sheets
  • Wooden Spoon
  • Wooden Salad Bowl

Ingredients
  

For The Date Balsamic Vinaigrette:

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup warm 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

For The Roasted Root Vegetables:

  • 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
  • 1/2 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
  • Freshly ground black pepper

For Serving:

  • 6 ounces baby spinach and/or mixed spicy greens
  • 3 ounces Feta cheese crumbled (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. 

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Nutrition

Calories: 322kcalCarbohydrates: 41gProtein: 3.6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 9mgSodium: 272mgPotassium: 676mgFiber: 7gSugar: 22gVitamin A: 329IUVitamin C: 18mgCalcium: 122.7mgIron: 1.1mg
Keyword Bright Salad, vegetable salad