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Roasted Kohlrabi & Carrot Ribbon Salad

Roasted Kohlrabi & Carrot Ribbon Salad: A Crunchy Delight

A vibrant Roasted Kohlrabi & Carrot Ribbon Salad packed with flavors, perfect as a light lunch or a stunning side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Kohlrabi Provides a crunchy texture and mild flavor; substitute with turnips if needed.
  • 2 medium Carrots Try using colorful carrots or zucchini ribbons for a fun twist.
  • 4 cups Mixed Salad Greens Arugula or spinach makes great alternatives.
  • 1/4 cup Fresh Parsley Feel free to swap with basil or cilantro for a different flavor.
  • 1/4 cup Fresh Mint Leaves Optional; provides a refreshing taste.
For the Vinaigrette
  • 1/4 cup Olive Oil Choose regular or extra virgin based on your preference.
  • 2 tablespoons Fresh Lemon Juice Bottled lemon juice is fine in a pinch.
  • 1 tablespoon Honey Maple syrup works as a vegan alternative.
  • 1 teaspoon Dijon Mustard Feel free to switch with your favorite mustard variety.
  • to taste Salt Enhances flavor; adjust according to your taste.
  • to taste Pepper Enhances flavor; adjust according to your taste.
For the Crunch
  • 1/4 cup Raw Pepitas Adds a delightful crunch and nutty flavor; sunflower seeds can be substituted.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • baking pan
  • Vegetable peeler

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) for even cooking.
  2. Combine sliced kohlrabi with 1 tablespoon of olive oil, salt, and pepper. Spread on a greased baking pan and roast for 20-25 minutes.
  3. Toast pepitas in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Set aside to cool.
  4. Whisk together lemon juice, honey, Dijon mustard, and remaining olive oil in a bowl. Season with salt and pepper to taste.
  5. Using a vegetable peeler, create long ribbons from the carrots. Combine with roasted kohlrabi in a large bowl.
  6. Add mixed salad greens to the bowl and toss gently with the vinaigrette.
  7. Sprinkle toasted pepitas, chopped parsley, and optional mint leaves on top. Serve immediately.

Nutrition

Serving: 1portionCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 210mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 40mgCalcium: 40mgIron: 1mg

Notes

Ensure uniform slicing of kohlrabi for consistent roasting. Adjust the vinaigrette to taste before mixing with the salad.

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