Shaved Root Vegetable Salad with Lemon Serrano Vinaigrette

April 1, 2017

Now that I'm living in the Pacific Northwest, Spring.Is.Exciting. The slight change in temperature that allows you to leave the house without gloves, the green buds that begin to brighten the lifeless branches of bushes and trees, the freshness of baby greens and sweetness of the year's first vegetables ARE SPRING.




We created this salad because the vegetable drawer in my fridge was busting at the root vegetable seams. Don't feel like you need to use the exact root vegetables we used though. Use what you have on hand but be sure there are a few "sweet" root vegetables in the mix. The baby kale made it into the mix because that's what Tabitha had in the fridge. And...I love to use kale since it has a fantastic nutrition profile.




I'm not going to refer to kale as a super-food but it does have a higher amount of lutein, a carotenoid (think vitamin A) important for eye health, than any other vegetable. It even has  phytonutrients (phyto = plant) that provide anti-inflammatory, antioxidant and anti-cancer benefits.


I'm going to stop there...if I keep on going with all of the reasons I love kale I might slip up and call it a super-food.



This salad, while not a "spring" salad, does combine the sweetness of winter's root vegetables with new spring greens. Once drizzled with the bright lemon serrano vinaigrette, you've got one GREAT salad.



True story...I drove down the road with a giant kitchen bowl on my lap and a big serving fork in my hand. Why? The bowl held this salad and the giant fork was already there. Why dirty up a new bowl and a little fork just so you can eat?

Shaved Root Vegetable and Kale Salad


  • 4-6 cups baby kale or salad greens

  • 2 medium carrots

  • 2 parsnips (these can be huge so use an amount equal to a carrot)

  • 3-4 medium sized turnips

  • 1 small kohlrabi (baseball sized)

  • 1 leek

  • 1/4 cup slivered almonds, toasted

Lemon Serrano Vinaigrette


  • 1 serrano pepper, minced

  • 2 cloves garlic, minced

  • 2 tablespoons extra-virgin olive oil

  • Juice of 1 lemon

  • 3/4 - 1 teaspoon honey or agave

  • 1/2 teaspoon salt


  1. Place all of the vinaigrette ingredients into a small jar and shake vigorously to combine.

  2. Shave or grate the carrots, parsnips, turnips, and kohlrabi. Slice the white and lower green portion of the leek into thin rounds.

  3. Place all of the salad ingredients into a large bowl and top with the vinaigrette. Enjoy!

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.


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