Spinach and Roasted Vegetable Salad

This recipe makes eight side dishes servings or four entree salads.


  • 4 cups of carrots, cut into 1-inch pieces
  • 2 cups of parsnips, cut into 1-inch pieces
  • 2 tablespoons of oil
  • 1 teaspoon of kosher salt
  • 1 fennel bulb, cut into 1-inch pieces
  • 2 red onions, cut into 1-inch pieces
  • 1 tablespoon of chopped fresh rosemary
  • 1/4 cup pitted Kalamata olives
  • 1/2 cup of red wine
  • 2 tablespoons of balsamic vinegar
  • Small block of Parmesan cheese, shaved with a horseshoe peeler
  • Baby spinach


  • Preheat the oven to 350 degrees.
  • Heat the oil in a large pot over high heat.
  • Toss in carrots and parsnips with the salt. Cook for five minutes over medium-high heat, stirring occasionally.
  • Add the fennel and onions and cook for three minutes.
  • Add the rosemary, olives and red wine, and transfer to a roasting pan. Roast for 35 to 45 minutes or until carrots are cooked thoroughly.
  • Toss with balsamic vinegar and serve as a side dish or over baby spinach with shaved Parmesan cheese on top.
Contact Us