Servings: 4 to 6
This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good here.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Wow! This is really good. I made it exactly as written, including the Cabot clothbound, except that I used radicchio and escarole, and I added pumpkin seeds instead of sunflower and also threw in some dried cranberries. Lovely alternative to my usual salad rut.
We made this without turnip. We were very happy with the delicious combinations. Our kids loved it too!
Suspend disbelief and stick with it. When we tasted the dressing alone, we thought "BLECH". But when the salad was all tossed together, it was pretty good. Unusual. We used Cabot clothbound. Could do without the parsnip.
excellent - I was surprised and pleased with the taste of the raw root vegetables and with the dressing, a great and unusual combination.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?