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Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette

by Chris Salicrup


for 4 servings

  • 4 cups
    carrot, chopped (480 g)
  • 4 cups
    turnip, chopped (650 g)
  • 4 cups
    parsnip, peeled and chopped (400 g)
  • 2 teaspoons
    extra virgin olive oil
  • 2 teaspoons
    kosher salt, plus more to taste
  • 1 teaspoon
    Schwartz® ground black pepper
  • 6 cups
    fresh arugula (600 g)
  • ½ lb
    bacon, cooked and crumbled (225 g)
  • ¼ cup
    crumbled goat cheese (30 g)

Black Onion Seed Vinaigrette

  • 1 teaspoon
    Schwartz® Black Onion Seeds
  • 1 teaspoon
    Schwartz® Mustard Seeds
  • ¼ teaspoon
    kosher salt
  • 1 tablespoon
    dijon mustard
  • ¼ cup
    apple cider vinegar (60 mL)
  • 2 tablespoons
  • ¼ cup
    extra virgin olive oil (60 mL)
    Calories 564
    Fat 27g
    Carbs 55g
    Fiber 12g
    Sugar 28g
    Protein 27g

Estimated values based on one serving size.



  1. Preheat the oven to 425˚F (220˚C).
  2. Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  3. Roast the vegetables until crispy and tender, 30-35 minutes.
  4. Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  5. In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  6. Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  7. In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  8. Divide between plates and serve.
  9. Enjoy!




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