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Winter Root Vegetable Salad

Winter Root Vegetable Salad

  • Prep

    45 m
  • Ready In

    45 m
Kailey W.

Kailey W.

This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

KymInNM
9

KymInNM

2/2/2010

I made a few changes based on personal preference and what I had on hand, but this was very flavorful and definitely something I'd make again. I omitted the sweet potato and celery, and subbed green cabbage for mixed greens and sunchoke for jicama. I doubled the pepperoncini, but I would add even more. I also used herbed feta. You definitely need the Greek seasoning (I used a mix of oregano, thyme, garlic, onion powder, and fresh basil); it adds so much flavor! Kalamata olives would be a great addition. I'll make this the same way next time, because the cabbage adds a nice texture and holds up well the next day.

Sarah
3

Sarah

7/4/2011

Pretty tasty salad, but the name is misleading. This is not a "winter" food, since more than half of the ingredients are only fresh during the growing season. For those of us who eat with the seasons, the name was quite misleading.

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