Roasted Root Salad with Balsamic Date Dressing


Roasted Root Vegetable Salad with Balsamic-Date Dressing

This is one of those recipes I came across and just had to try! The dates are sweet and tasty in this salad. Feel free to interchange the vegetables to what you have on hand. Even a nice squash works well when cut into cubes. It is shown with spinach but I also used baby greens and that was just as delicious!

Makes 6-8 servings about 1-1/2 cups

Ingredients

  • For the dressing:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 8 large dates, pitted and coarsely chopped
  • 1/4 teaspoon kosher salt
  • Freshly Ground Black Pepper
  • 2 shallots, finely chopped
  • 1 teaspoon Dijon mustard
  • For the salad:
  • 3 tablespoons canola, grapeseed, or peanut oil, divided
  • 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
  • 1 handful fresh thyme sprigs
  • 2 white onions, 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 all ingredients in a blender and process until very smooth. Season to taste and set aside 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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