The big flavor of sherry vinegar mixed with mustard, oil and garlic in the dressing for this healthy spinach salad recipe serves a dual purpose: marinade for the roasted celery root and a dressing for this side salad. Little rounds of crunchy Parmesan crisps look fancy, but are easy to make and add a perfect textural contrast and salty counterpart to the earthy and spicy greens and sweet-tart cranberries.

Source: EatingWell Magazine, January/February 2014


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Cut one end off the celery root to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed. Cut into 1/2-inch cubes and toss in a large bowl with 1 tablespoon oil, 1/4 teaspoon salt and pepper until well coated. Spread out on a baking sheet (reserve the bowl). Roast the celery root, stirring once or twice, until lightly browned and soft, 15 to 20 minutes.

  • Meanwhile, chop and mash garlic with the remaining 1/2 teaspoon salt on a cutting board until a paste forms. Scrape the garlic paste into the large bowl and whisk in the remaining 2 tablespoons oil, vinegar and mustard.

  • Add the celery root to the dressing and toss to coat; let cool in the dressing.

  • To prepare Parmesan crisps: Reduce oven temperature to 350 degrees . Line a large baking sheet with a nonstick baking mat or generously coat with cooking spray.

  • Divide Parmesan into 6 little piles on the prepared baking sheet and spread each into a 2-inch disk. Bake until the Parmesan is melted completely and lightly browned, but not too dark, 8 to 10 minutes. Let cool 5 minutes on the pan, then use a firm, thin spatula to remove.

  • Add cress (or watercress), spinach and cranberries to the celery root and season to taste with more pepper; lightly toss to coat. Serve each salad with a Parmesan crisp.


Make Ahead Tip: To make ahead: Cover and refrigerate the dressing (Step 3) for up to 2 days.

Nutrition Facts

1 1/3 cups salad & 1 crisp
141 calories; protein 4.7g; carbohydrates 11.4g; dietary fiber 1.8g; sugars 5.3g; fat 9.2g; saturated fat 2.2g; cholesterol 4.8mg; vitamin a iu 2911.4IU; vitamin c 27.6mg; folate 37.4mcg; calcium 174.8mg; iron 0.9mg; magnesium 34.6mg; potassium 384mg; sodium 513.1mg; thiamin 0.1mg; added sugar 4g.

1 vegetable, 1/2 other carbohydrate, 1/2 lean meat, 1 1/2 fat