Roasted Root Vegetable Salad (Printable)

Vibrant caramelized root vegetables tossed with fresh greens and tangy vinaigrette for a hearty dish.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 small sweet potato, peeled and cut into 1-inch cubes
04 - 1 small beet, peeled and cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper

→ Salad Base

08 - 4 cups mixed salad greens (arugula, spinach, baby kale)
09 - 1/4 cup crumbled feta cheese (optional)
10 - 1/4 cup toasted walnuts or pecans

→ Vinaigrette

11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and black pepper, to taste

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Place carrots, parsnips, sweet potato, and beet on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.
03 - Spread vegetables in a single layer and roast for 30-35 minutes, turning halfway, until tender and caramelized. Let cool slightly.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large salad bowl, combine salad greens and roasted vegetables. Drizzle with vinaigrette and toss gently to combine.
06 - Top with crumbled feta cheese and toasted walnuts or pecans. Serve immediately.

# Expert Tips:

01 -
  • The contrast between warm roasted vegetables and crisp fresh greens creates the most satisfying texture
  • Its one of those rare salads that actually fills you up and keeps you satisfied for hours
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones. Give them room to breathe.
  • Let the roasted vegetables cool for just 5 minutes before tossing with greens. Hot vegetables will wilt delicate greens too quickly.
03 -
  • If your beets are particularly large, cut them slightly smaller than the other vegetables so everything finishes roasting at the same time
  • The vinaigrette keeps for a week in the refrigerator. Make a double batch and use it on simple green salads throughout the week

Return