This vibrant salad combines tender roasted kohlrabi and sweet carrot ribbons tossed with a tangy lemon-honey vinaigrette. Toasted pepitas add a satisfying crunch, while fresh herbs brighten every bite. Naturally low in calories and fat, this dish is packed with nutrients, gluten-free and perfect as a light lunch or side. —Dani Grimm, Fullerton, California
Ingredients
- 2 kohlrabi or medium turnips, peeled, sliced into 1/4-in. thick rounds, and halved
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup raw pepitas
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3 large carrots, peeled and sliced into very thin ribbons
- 6 cups torn mixed salad greens
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh mint leaves, optional
Directions
- Preheat oven to 425°. In a large bowl, combine kohlrabi, 1 tablespoon olive oil, salt and pepper to taste. Spread over a greased 15x10x1-in. baking pan. Bake until tender and browned, 20-25 minutes, flipping halfway through. Cool slightly in pan on a wire rack.
- Meanwhile in a small skillet, toast pepitas in a skillet until golden and fragrant, 3-5 minutes. Remove from heat; set aside.
- In a large bowl, whisk together lemon juice, honey, Dijon and remaining 1 tablespoon oil. Season with salt and pepper to taste. Add in carrot ribbons, roasted kohlrabi, and mixed greens; toss to coat. Garnish with toasted pepitas, parsley and mint (if using) before serving.
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