Spiralized Root Vegetable Salad



  • 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.


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