Roasted Kohlrabi, Daikon Radish & Spinach Salad

1 kohlrabi, peeled, diced
1 daikon radish, peeled, diced
1 cup chopped onion
2 green apples
10 to 12 ounces fresh spinach, torn

1/4 cup extra-virgin olive oil
1/2 tablespoons poultry seasoning
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons agave nectar (or honey)

Preheat oven to 350 degrees F. In a small bowl mix the dressing ingredients, pouring half in a large bowl to toss the vegetables and reserve half for later to top salad. Add the kohlrabi, radish and onion to the large bowl with the dressing, toss to coat; pour mixture onto a large baking sheet. Bake 45 minutes, stirring halfway through. Turn broiler to high, broil vegetables until golden, about 10 minutes, stirring halfway through; remove from oven and let cool.

Chop apples and place in a large salad bowl; add vegetables and spinach; pour on reserved dressing and toss gently to coat.

Serves 6 to 8. 

Adapted from