Root Vegetable and Dried Cranberry Salad

Root Vegetable and Dried Cranberry Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 1 Serving

A mixture of root vegetables including carrots, parsnips, sweet potatoes and sunchokes, creates a crunchy and satisfying autumn-inspired salad.


  • 1/3 cup raw carrots, shredded
  • 1/4 cup raw parsnip, shredded
  • 1/4 cup raw sweet potato, shredded
  • 1/4 cup raw sunchokes, peeled and very thinly sliced
  • 1/4 cup dried cranberries, unsweetened
  • 1/4 cup olive oil
  • 1-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons grade B maple syrup
  • 1/4 teaspoon cinnamon
  • 1 tablespoon Dijon mustard
  • 1-1/2 tablespoons water
  • Salt and freshly ground pepper to taste


  1. Place the shredded carrots, parsnips, sweet potatoes, sunchokes and dried cranberries into a bowl and toss to combine.
  2. In another bowl, vigorously whisk together the oil, vinegar, maple syrup, cinnamon, mustard, water and a pinch of salt and pepper.
  3. Pour the dressing over the vegetables and toss well to coat.


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