Fresh Roots Famous Salad Dressing

How do you get kids to eat their veggies?  Just add a drizzle of our famous salad dressing!

The secret ingredient: nutritional yeast. It tastes a little cheesy without the dairy, a little nutty without the nuts, a little salty without the salt, and all around tasty.

Fresh Roots Famous Salad Dressing

Makes 2 cups


  • ¾ cup nutritional yeast
  • 1/3 cup water
  • 1/3 cup soy sauce or tamari
  • 1/3 cup apple cider vinegar
  • 2 large cloves garlic, pressed or very finely chopped
  • 1 cup sunflower or mildly-flavored olive oil


  1. Add all ingredients except the oil to a mason jar and shake well to combine.
  2. Add oil, and shake some more until incorporated.
  3. Serve over salad, fresh or cooked veggies, or grains. Serving your salad in a tote is optional, but deliciously fun!

Thanks to Hollyhock for the dressing inspiration!

Download recipe cards here!



1 bunch Fresh Roots carrots

1 bunch Fresh Roots turnips

2 cloves Fresh Roots garlic, minced

2 tbsp. butter

Salt and pepper to taste

Bring turnips and carrots to a boil until tender. Drain. Add garlic, butter, salt and pepper. Mash. Sprinkle with parsley if desired. Enjoy!


Roasted Beet Salad with Beet Greens and Feta

3 tablespoons olive oil
1-1/4 tablespoons red wine vinegar
1-2 cloves minced Fresh Roots garlic
3-4 Fresh Roots beets, with greens
1/2 cup water
1 tablespoons chopped drained capers
1/3 cup crumbled feta cheese
Salt and Pepper to taste

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in a baking dish; add the water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.


Oven Baked Balsamic Swiss Chard

Not sure what to do with your Swiss chard? Try this easy recipe for a sweet side dish!

1 bunch of Swiss chard
3 Tbsp of olive oil
1 Tbsp of balsamic vinegar

Chop Swiss chard; make sure the stems are chopped in smaller pieces.
Put the Swiss chards on a large piece of aluminium foil.
Mix the oil and the vinegar together; add to the Swiss chard.
Seal the aluminium foil.
Bake in the oven for 10 minutes at 350F.




3/4 cup mayonnaise
4 tablespoon apple cider vinegar
3 tablespoons fresh dill
3 tablespoons fresh parsley
3 tablespoons fresh chives or green onion
2 cloves of garlic
2 tablespoons maple syrup or honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup water

Blend, mix or shake all ingredients together. Enjoy!



3/4 cup tahini

2 cloves of garlic

3 tablespoons soy sauce

3 tablespoons balsamic or apple cider vinegar

2 tablespoons maple syrup or honey

3 tablespoons nutritional yeast

1 tablespoon Dijon mustard

1 cup water


Blend, mix or shake all ingredients together. Enjoy!


Kale with Apple, Leeks and Feta Cheese

1 bag Fresh Roots Baby Kale, washed and cut into fine strips
2 cups good cooking apples, chopped
1 cup leeks, chopped
3/4 cup feta cheese, crumbled
2 tablespoons cooking oil

Stir fry the leeks in oil in a large wok or frying pan, until tender. Add kale to the pan, and stir fry for another few minutes- until the kale is limp, but still bright green. Add the chopped apples and stir fry for another few minutes. Remove pan from heat, add feta and stir. Enjoy!


Sauteed Swiss Chard with Carmelized Onions

1 bunch Fresh Roots’ swiss chard
1 tablespoon coconut oil
1 tablespoon balsamic vinegar
1 tablespoons unsalted butter
1 medium onions, halved lengthwise and thinly sliced
1 garlic clove, finely chopped
a pinch of sugar

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften and turn translucent, about 8 minutes. Sprinkle sugar on the onions to help with the caramelization process and continue cooking (20 minutes).

Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, cover, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.


Walnut Sage Pesto

A beautiful and savory pesto made in less than 15 minutes. Add it to salads, meats, pasta, or sandwiches.


1 cup fresh sage

1 cup fresh parsley

1 cup walnuts

4 cloves chopped garlic

1 juiced lemon

3/4 cup olive oil

Salt and pepper to taste

Place everything except olive oil in a food processor. Slowly pour in olive oil as your pulse the processor. Add a little water for a thinner texture. Blend until smooth. Enjoy!