A Hearty Salad for Any Season
Looking for a salad that’s both comforting and refreshing? You’ve found it! This Warm Rutabaga Salad is a staple in our house for a reason. It’s absolutely delicious served warm right after you make it, with the tender rutabaga soaking up the zesty vinaigrette. But the magic doesn’t stop there—the leftovers are just as incredible served cold the next day. To turn this versatile side into a hearty, satisfying meal, I love to serve it with some quality sliced deli ham and a simple, creamy mustard sauce on the side. It’s simple, flavorful, and perfect for any day of the week.
Ingredients
• For the Rutabaga Salad
• 2 medium rutabaga (2 lbs / 910 g), peeled
• 1 teaspoon finely ground sea salt
• 1 small red onion, finely diced
• ¼ cup / 60 ml apple cider vinegar
• ¼ cup / 60 ml avocado oil or olive oil
• 4 green onions, sliced
• 1 tablespoon Dijon mustard
• 1 teaspoon erythritol
• ¾ teaspoon ground black pepper
• For Serving
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 tablespoon plus 2 teaspoons mayonnaise
• 10 ounces / 285 g thinly sliced deli ham
Instructions
1. Cook the Rutabaga: Cut the peeled rutabaga into ½-inch cubes. Place them in a large saucepan, cover completely with water, and add the salt. Cover with a lid, bring to a boil over high heat, then reduce the heat to a simmer. Cook for 10 minutes, or until the rutabaga is fork-tender.
2. Mix the Dressing: While the rutabaga cooks, combine the diced red onion, apple cider vinegar, avocado oil, green onions, 1 tablespoon of Dijon mustard, erythritol, and black pepper in a large salad bowl. Whisk everything together.
3. Combine the Salad: Once cooked, drain the rutabaga thoroughly. Immediately transfer the hot rutabaga cubes to the salad bowl with the dressing and toss gently to combine.
4. Serve: In a small bowl, mix together the remaining Dijon mustard and mayonnaise to create the serving sauce. Divide the warm salad among 5 plates and serve with the sliced ham and 2 teaspoons of the mustard sauce on the side.
Nutritional Information
• Per serving, made with avocado oil, homemade mayonnaise, and ham
• Calories: 296
• Total Fat: 18.8 g
• Saturated Fat: 3.2 g
• Cholesterol: 33 mg
• Sodium: 1377 mg
• Carbohydrates: 19 g
• Dietary Fiber: 5 g
• Net Carbs: 14 g
• Protein: 14 g
• Macros: 57% Fat / 25% Carbs / 19% Protein
Pro Tips
• Meal Prep Champion: This salad is fantastic for meal prep! Enjoy it warm on the first day, then eat the leftovers cold straight from the fridge for a quick and easy lunch.
• Storage: Keep leftovers fresh by storing them in an airtight container in the refrigerator for up to 3 days.
• Make it Egg-Free: For an egg-free version, simply use your favorite egg-free mayonnaise in the creamy mustard serving sauce.
• Low-FODMAP Option: To make this salad low-FODMAP, omit the red onion, use only the green parts of the green onions, and ensure your deli meat is certified FODMAP-friendly.
FAQ
Q: Can I make this rutabaga salad ahead of time
A: Yes, this salad is fantastic for meal prep. You can enjoy it warm on the first day and then eat the leftovers cold from the fridge for up to 3 days. Store it in an airtight container.
Q: How do I make this warm rutabaga salad low-FODMAP
A: To make this salad low-FODMAP, simply omit the red onion, use only the green parts of the green onions, and ensure your deli ham is certified FODMAP-friendly.
Q: What can I serve with this rutabaga salad to make it a meal
A: To turn this salad into a hearty meal, serve it with quality sliced deli ham and a simple creamy mustard sauce made from Dijon mustard and mayonnaise.
Q: Is this warm rutabaga salad low-carb
A: Yes, with 14 grams of net carbs per serving, this salad is a good low-carb option. The recipe uses erythritol instead of sugar to keep the carb count lower.
