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Root Vegetable Salad with Balsamic-Date Dressing

Aida Mollenkamp
  • 60 minutes
  • Serves 1

INGREDIENTS

8

Medjool dates, large pitted and roughly chopped

2

Shallots

1 handful

Thyme, fresh sprigs

2

White onion, medium

1/3 cup

Balsamic vinegar

1 tsp

Dijon mustard

1

Black pepper, Freshly ground

1/4 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

3 tbsp

Canola

1/3 cup

Olive oil, extra-virgin

3 oz

Feta cheese

1/4 cup

Water

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

6 ounces baby spinach and/or mixed spicy greens