Root Veggie Salad with Carrot Ginger Dressing

Ya’ll. This salad is a winter gem. Just when you thought you couldn’t look at another root vegetable, it hits every taste bud and makes you remember why you loved them in the first place. I know salad isn’t something most of us crave this time of year (myself included), but hear me out.

We’re taking roasted beets + carrots. Two kinds of nutty + chewy grains. Bright blood oranges. Crunchy walnuts. Kale because.. greens. Creamy goat cheese. AND a carrot ginger dressing (new fav). It’s hearty, nutrient-dense, and so satisfying. You can do with or without the cheese, add some chicken, or even top it with a fried egg. The best part: it lasts in the fridge for DAYS. What kind of salad does that?! Okay, this one does. But I guess you could say I appreciate it when things can be made ahead of time and eaten again + again.

This recipe comes together rather quickly and can be used as a side or a whole damn meal on it’s own. Details below!

Salad with carrots, beets, blood oranges, grains, spinach, and ginger dressing on plates.

INGREDIENTS:

(serves 4-6)

1 cup farro, dried (I use the quick-cook kind)
1/2 cup quinoa, dried
4 large beets
3 cups carrots, roughly chopped
3 small blood oranges
3/4 cup walnuts, chopped
2 cups baby kale (or spinach), packed
goat cheese

Carrot Ginger Dressing:
1 TSP ginger, freshly grated
3 TBSP carrot juice*
4 TSP apple cider vinegar
1 TSP honey
1/4 cup avocado oil (or another bland oil)
1/4 tsp garlic powder
pinch of salt + pepper

*I juiced a few carrots in my juicer, but you can absolutely buy carrot juice!

TO MAKE:

Cook quinoa and farro by directions. I buy the quick-cook farro from Trader Joe’s and it’s done in 10 minutes! Let the grains cool.

While they’re cooking, peel + chop the carrots and beets. I try to make them around the same size so they cook evenly. I personally like bigger chunks, but that’s up to you. Roast them with a little olive oil and salt + pepper on 375 until they start to brown up (around 30 minutes). Let cool.

For the dressing: mix everything either in a food processor or with a whisk until combined.

Peel and cut the oranges into desired pieces. Pour everything (besides the goat cheese) into a bowl and toss with the dressing to fully combine. Add the cheese on top. Other topping options: chicken or even an egg.

Season with salt + pepper to taste. I also topped it with sesame seeds for extra crunch + nutrition. Serve immediately or store in the fridge for up to 4 days. It will stay delicious! If the salad dries out a little bit, just add a splash of oil before serving.