WINTER ROOT VEGETABLE SALAD
This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese.
Provided by Kailey W.
Categories Salad Green Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 43.9 g, Cholesterol 8.3 mg, Fat 9.3 g, Fiber 15.8 g, Protein 8 g, SaturatedFat 2.5 g, Sodium 1120.5 mg, Sugar 9.5 g
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Timothy Smock
[email protected]This salad is a great make-ahead dish. You can roast the vegetables and make the dressing ahead of time, then assemble the salad just before serving.
Jafor Iqbal
[email protected]I'm not a big fan of vinaigrette dressings, but this one is delicious! It's tangy and flavorful, without being too overpowering.
Jahrion Traynham
[email protected]This salad is a great way to use up leftover vegetables. I had some roasted carrots and parsnips that I needed to use up, and this salad was the perfect solution.
Cecilia Tsholofelo
[email protected]This salad is a perfect side dish for a weeknight meal. It's healthy, delicious, and easy to make.
Waseem Jan
[email protected]I love the versatility of this recipe. You can use any type of root vegetables that you like, and you can adjust the flavors of the dressing to your taste.
Sreejith KV
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients, and it's a delicious way to enjoy them.
Abu Jahid
[email protected]I added some crumbled goat cheese to my salad, and it was delicious! The tangy flavor of the goat cheese paired perfectly with the roasted vegetables and vinaigrette dressing.
Joyc Michael
[email protected]This salad is a great make-ahead dish. You can roast the vegetables and make the dressing ahead of time, then assemble the salad just before serving. It's a perfect dish for busy weeknights.
Sami Noman
[email protected]I'm not a big fan of root vegetables, but this salad changed my mind. The roasting process brings out the natural sweetness of the vegetables, and the vinaigrette dressing adds a nice tang. I'll definitely be making this salad again.
Emily Hawthorne
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted carrots and parsnips that I needed to use up, and this salad was the perfect solution. It's a delicious and healthy way to enjoy these nutritious vegetables.
Kimberly Waoh
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out beautifully. The colors of the roasted vegetables are so vibrant and inviting.
Sk Rejul Rana
[email protected]This salad is a symphony of flavors and textures! The roasted vegetables are perfectly caramelized, and the vinaigrette dressing is tangy and flavorful. I highly recommend this recipe!