Winter Roots Salad

Check out a short video of me making this yummy dish here!

Spice Profile: black sesame seeds, onion, poppy seeds, roasted garlic, shallots, salt, white sesame seeds

Veggies

• 4-5 multi-colored carrots

• 1 medium watermelon radish

• 1 medium purple daikon radish

• 1 spice packet (about 2 tsp Stock+Spice Fancy Shmancy blend for this week)

Vinaigrette

• 3 Tbsp olive oil

• 1 ½ Tbsp apple cider vinegar (or white wine vinegar)

• 1 tsp fresh lemon/lime juice

• 2–3 tsp honey (start with 2, add more if you like it sweeter)

• ½ tsp Dijon mustard

• ¼–½ tsp salt, to taste

• A few grinds black pepper

1. Prep the veggies (make it pretty!)

• Carrots:
  Use a roll cut (oblique cut) into chunky pieces, about ½" thick.

  Angle your knife, cut a chunk, roll the carrot a quarter turn, cut again, repeat.

  This gives you rustic, gem-like pieces that feel hearty and look different from the radish slices.

• Watermelon radish:
  Slice into thin half-moons or wedges. Cut in half, then slice across so you see that pink “watermelon” center on every piece.

• Purple daikon:
  Cut into thin half-moons as well—similar to the watermelon radish.

Toss everything into a large mixing bowl.

2. Make the honey vinaigrette

In a small bowl or jar, whisk together:

• Apple cider vinegar, lemon juice, honey, Dijon, salt, and pepper.

• Slowly whisk in the olive oil until it looks glossy and slightly thickened.

• Taste and adjust: more honey for sweetness, more vinegar/lemon for brightness, more salt if it tastes flat.

3. Toss & season

• Pour the vinaigrette over the chopped carrots and radishes.

• Add the spice packet (about 2 tsp Stock+Spice Fancy Shmancy blend).

• Toss well so everything is lightly coated and the spices are evenly distributed.

Let the salad sit for 10–15 minutes before serving so the veggies soften just slightly and soak up the flavor garnish with some fresh salt and enjoy.

Serve as a bright, crunchy side—or pile it on top of greens for a composed salad.