Greens & Roots Salad with Citrus-Walnut Vinaigrette

Greens & Roots Salad with Citrus-Walnut Vinaigrette

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From: EatingWell Magazine, May/June 2018

Raw beets and turnips, you ask? Oh, yes! They're quite delicious and crunchy as long as you use small ones and slice them thin. An inexpensive mandoline makes this a quick and easy salad. Use the leftover vinaigrette to dress up simple grilled chicken, steak or shrimp.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Vinaigrette
  • ½ cup toasted walnuts, plus more for garnish
  • ¼ cup sherry vinegar
  • 2 tablespoons Banyuls or red-wine vinegar
  • 2 tablespoons verjus blanc or white wine
  • Zest & juice of 1 orange
  • 2 tablespoons minced leek
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon honey
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • ⅛ teaspoon ground pepper
  • ⅔ cup extra-virgin olive oil
  • Salad
  • 4 cups chopped beet, turnip and/or radish greens or arugula
  • 2 cups chopped chard
  • 2 cups chopped escarole
  • 2 cups chopped kale
  • 1 cup chopped radicchio
  • 3 small beets
  • 3 small turnips
  • 3 radishes
  • 2 small carrots

Preparation

  • Prep

  • Ready In

  1. To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red-wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender. Puree until smooth. With the motor running, slowly add oil until combined.
  2. To prepare salad: Toss greens, chard, escarole, kale and radicchio in a large bowl. Very thinly slice beets, turnips, radishes and carrots; add to the greens. Toss the salad with 1 cup vinaigrette (reserve the remaining vinaigrette for another use). Serve topped with more walnuts, if desired.
  • To make ahead: Refrigerate vinaigrette (Step 1) for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 150 calories; 12 g fat(2 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 76 mcg folate; 1 mg cholesterol; 5 g sugars; 1 g added sugars; 3,611 IU vitamin A; 21 mg vitamin C; 61 mg calcium; 1 mg iron; 341 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2 fat

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