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 because this root veggie salad with carrot ginger dressing might just change your mind.

We’re talking roasted beets and carrots. Two kinds of nutty and 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 and again.

This root veggie salad 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.

Prep Time 15

Cook Time 30

Servings 4

Ingredients

1 cup farro (quick-cook is convenient)
½ cup quinoa (uncooked)
4 large beets
3 cups carrots (roughly chopped)
3 small blood oranges
¾ cup walnuts (chopped)
2 cups kale or spinach (chopped)
goat cheese

Carrot Ginger Dressing:

1 tsp fresh ginger (grated)
3 tbsp carrot juice
1½ tbsp apple cider vinegar
1 tsp honey (or maple syrup)
¼ cup avocado oil (or neutral oil)
¼ tsp garlic powder
salt + pepper to taste

Instructions

Cook quinoa and farro using package directions. I buy the quick-cook farro from Trader Joe’s and it’s done in 10 minutes! Let the grains cool.
Heat the oven to 400. While the grains are 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 until they start to brown up (around 30 minutes). Let cool.
For the dressing: whisk all ingredients in a small bowl. Taste to adjust salt and pepper.
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.

Notes

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.