Description
Spring Root Vegetable Salad is a vibrant and colorful salad featuring fresh spring root vegetables, lightly dressed with a tangy vinaigrette. Crisp, refreshing, and perfect as a side or light meal.
Ingredients
Scale
Ingredients
- 2 cups peeled and thinly sliced or shaved carrots
- 1 cup peeled and thinly sliced parsnips
- 1 small beet, peeled and shredded (optional for color)
- 1/2 cup radishes, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
Instructions
- Prepare vegetables: Peel and thinly slice or shave carrots, parsnips, beet, and radishes. Place in a large mixing bowl.
- Add herbs: Add green onions and parsley to the bowl.
- Make vinaigrette: In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Toss salad: Pour vinaigrette over the vegetables and toss until evenly coated.
- Serve: Serve immediately or chill for 10–15 minutes to enhance flavors.
Notes
Add toasted nuts like almonds or walnuts for extra crunch. You can also mix in thinly sliced fennel or celery for additional texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American / Spring
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spring root vegetable salad, raw vegetable salad, healthy salad, colorful salad
