Roasted Kohlrabi & Carrot Ribbon Salad for a Fresh Twist

A vibrant Roasted Kohlrabi & Carrot Ribbon Salad that's delicious, gluten-free, and perfect as a light meal or side.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 medium Kohlrabi Provides a crunchy texture and unique taste; substitute with medium turnips if unavailable.
2 medium Carrots Their sweet flavor and vibrant color complement the salad; zucchini ribbons can be used for a low-carb twist.
4 cups Mixed Salad Greens Provide a fresh base; arugula or spinach are great alternatives for variation.
1/4 cup Fresh Parsley Adds brightness and flavor; chives or more mint can be used if preferred.
1/4 cup Fresh Mint Leaves Enhances freshness and aroma; feel free to omit if you don’t have any on hand.

For the Vinaigrette

1/4 cup Olive Oil Adds richness and helps roast vegetables; avocado oil is a good substitute for a different flavor.
2 tablespoons Lemon Juice Offers acidity and brightness; freshly squeezed is preferred.
1 tablespoon Honey Provides sweetness and balances acidity; maple syrup can be a vegan substitute.
1 teaspoon Dijon Mustard Adds tanginess to the dressing; yellow mustard can be an alternative if needed.
to taste Salt & Pepper Enhances flavor and seasoning; adjust to taste.

For the Toppings

1/4 cup Raw Pepitas Adds crunch and nutritional value; feel free to switch to sunflower seeds for an alternative texture.

Equipment

Oven
mixing bowl
Skillet
Baking Pan
Cutting board
Sharp knife

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Gather all ingredients and necessary equipment.
In a mixing bowl, combine sliced kohlrabi with olive oil, salt, and pepper. Toss to coat, then spread on a baking pan. Roast for 20-25 minutes.
Toast raw pepitas in a skillet over medium heat for 3-5 minutes until golden and fragrant. Set aside.
Whisk together lemon juice, honey, Dijon mustard, and remaining olive oil for the vinaigrette. Season with salt and pepper.
In a large bowl, combine roasted kohlrabi, carrot ribbons, and mixed salad greens. Drizzle the vinaigrette over, and toss gently.
Top salad with toasted pepitas and minced parsley. Add mint leaves if desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Ensure your kohlrabi and carrots are cut to similar sizes for even cooking. Prepare the vinaigrette in advance for quicker assembly.

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