Roasted Carrot & Parsnip Ribbon Salad with Maple Vinaigrette
Indulge in the vibrant flavors of this Roasted Carrot & Parsnip Ribbon Salad with Maple Vinaigrette. Fresh, earthy carrots and parsnips are transformed into beautiful ribbons and roasted to perfection. Tossed with a sweet and tangy maple vinaigrette, this salad is not only visually stunning but also deliciously satisfying. Perfect as a side dish or a light main course, it’s an ideal choice for gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 medium carrots, peeled and cut into ribbons
- 3 medium parsnips, peeled and cut into ribbons
- 3 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Using a vegetable peeler, create long ribbons from the carrots and parsnips.
- In a large bowl, combine the carrot and parsnip ribbons with olive oil, salt, and pepper; toss until well coated.
- Spread the ribbons evenly on a parchment-lined baking sheet and roast for about 20 minutes or until tender and slightly caramelized.
- While vegetables are roasting, whisk together maple syrup, Dijon mustard, cider vinegar, olive oil, salt, and pepper in a small bowl.
- Once roasted veggies have cooled slightly, toss them in a serving bowl with the vinaigrette.
- Serve immediately or chill for later.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added crunch, consider adding chopped walnuts or pecans.- Swap maple syrup for honey for a different sweetness profile.- Feel free to mix in fresh greens like arugula or spinach for extra color and nutrition.