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Roasted Kohlrabi & Carrot Ribbon Salad

Roasted Kohlrabi & Carrot Ribbon Salad for a Fresh Twist

This Roasted Kohlrabi & Carrot Ribbon Salad is a vibrant dish featuring beautiful vegetables and a tangy vinaigrette, perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Kohlrabi or Medium Turnips substitute with rutabaga if unavailable
  • 2 medium Carrots cut into thin ribbons; zucchini can be used for a different twist
  • 4 cups Mixed Salad Greens substitutions include spinach or arugula
  • 1/4 cup Fresh Parsley consider using basil or cilantro for a change
  • 1/4 cup Fresh Mint Leaves optional; omit if not available
For the Vinaigrette
  • 2 tablespoons Olive Oil avocado oil works well for a different flavor
  • 2 tablespoons Fresh Lemon Juice lime juice can be an alternative
  • 1 tablespoon Honey consider maple syrup for a vegan option
  • 1 teaspoon Dijon Mustard can be omitted for a milder taste
  • to taste Salt and Pepper essential for seasoning
For the Crunch
  • 1/4 cup Raw Pepitas substitute with sunflower seeds or toasted almonds

Equipment

  • Oven
  • Mixing bowl
  • Baking Pan
  • Skillet
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the sliced kohlrabi with one tablespoon of olive oil, and sprinkle in salt and pepper to taste. Spread evenly on a greased baking pan and roast for 20-25 minutes, flipping halfway through.
  3. Toast the pepitas in a small skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
  4. In a separate bowl, whisk together the fresh lemon juice, honey, Dijon mustard, and the remaining tablespoon of olive oil until well-blended. Adjust seasoning with salt and pepper as needed.
  5. In a large bowl, combine the roasted kohlrabi, carrot ribbons, and mixed salad greens. Drizzle the vinaigrette over the top and gently toss to mix well.
  6. Sprinkle toasted pepitas, minced parsley, and fresh mint leaves over the salad before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Serve the salad fresh for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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