- 3 multicolored carrots, peeled
- 1 medium parsnip, peeled
- ½ celery root, peeled
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons roughly chopped mint, plus more for garnish
- 2 tablespoons roughly chopped parsley, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons plain Greek yogurt
- ¼ cup hummus
- 2 tablespoons roasted pumpkin seeds, roughly chopped
- 2 tablespoons roasted pistachios, roughly chopped
1. Using the smallest blade on a spiralizer, cut the carrots, parsnips and celery root. Transfer to a medium bowl and cover with ice water. If using a purple carrot, cut it last and keep it in a separate bowl to avoid its color from bleeding. Let the vegetables sit in the water for at least 15 minutes to firm. Drain the vegetables and dry well with a salad spinner.
2. In a large bowl, whisk together the olive oil and lemon juice. Add the vegetables and herbs, and toss to coat. Season with salt and pepper.
3. In a small bowl, season the Greek yogurt with salt and pepper. Using the back of a large spoon, smear the hummus on one side of a platter. Pile the salad high in the center, then garnish with a dollop of the seasoned Greek yogurt, the pumpkin seeds, pistachios, mint and parsley, and serve.