Root Vegetable Salad with Dill and Yogurt Dressing Roasted Root Vegetable Salad with Dill and Yogurt Dressing

Roasted Root Vegetable Salad with Dill and Yogurt Dressing Author: Mike Ward and The Canadian Living Test Kitchen Credits: Angus Fergusson

Made with hearty root vegetables, this warm fall salad gets a dose of freshness from a cool yogurt dressing and a sprinkling of dill. If you're not a fan of the sharp licorice taste of raw fennel, you'll be pleasantly surprised by roasted fennel's more mellow flavour. Sprinkle with additional fresh dill, if desired.

  • Prep time 10 minutes
  • Total time 35 minutes
  • Portion size 4 servings

Ingredients

  • 1 large bulb fennel , trimmed, cored and cut in 1/2 inch thick pieces
  • 2 parsnips (about 250 g total) , peeled, halved crosswise and cut in 1/2-inch thick pieces
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup red seedless grapes, halved
  • 1/4 cup 2% plain Balkan-style yogurt
  • 1 tablespoon liquid honey
  • 2 teaspoons chopped fresh dill

Method

In large bowl, toss together fennel, parsnips, olive oil, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and golden, about 25 minutes.

Transfer to serving dish; top with grapes. Stir together yogurt, honey and dill; drizzle over fennel mixture.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 358 mg
  • Sugars 14 g
  • Protein 3 g
  • Calories 146
  • Total fat 5 g
  • Potassium 727 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 25
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2
  • Vitamin C 33
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Root Vegetable Salad with Dill and Yogurt Dressing

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