Roasted Root Vegetable Salad (Printable View)
Hearty mix of roasted roots, fresh greens, nuts, and tangy vinaigrette for a vibrant dish.
# What You’ll 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 medium sweet potato, peeled and cubed
04 - 1 small red beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - ½ teaspoon black pepper
→ Salad Base
08 - 4 cups baby arugula or mixed greens
09 - ½ small red onion, thinly sliced
10 - ¼ cup toasted walnuts (optional)
11 - ¼ cup crumbled goat cheese or feta
→ Vinaigrette
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon maple syrup or honey
16 - ¼ teaspoon salt
17 - ⅛ teaspoon black pepper
# Cooking Steps:
01 - Set the oven to 425°F.
02 - Toss carrots, parsnips, sweet potato, and beet with olive oil, kosher salt, and black pepper in a large bowl, ensuring even coating. Spread evenly on a parchment-lined baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until golden and tender. Allow to cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl until emulsified.
05 - In a large salad bowl, combine baby arugula or mixed greens, thinly sliced red onion, roasted vegetables, and toasted walnuts if using. Drizzle with vinaigrette and toss gently to combine.
06 - Top the salad with crumbled goat cheese or feta before serving.
# Expert Tips:
01 -
- Those roasted vegetables get this caramelized sweetness that feels indulgent without any added sugar.
- It comes together in under an hour and somehow tastes like you spent all day on it.
- You can eat it warm, room temperature, or even cold the next day without it falling apart.
02 -
- Don't skip the parchment paper—it's the difference between vegetables that caramelize and ones that stick and steam on the pan.
- Stir the vegetables halfway through roasting; the ones on the edges brown faster and benefit from a rotation.
- Let the vegetables cool slightly before dressing them, or the greens will wilt into mush.
03 -
- If your beets are staining everything, roast them on a separate pan or wrap them loosely in foil so the color doesn't bleed onto the other vegetables.
- The difference between a good vinaigrette and a great one is whisking it for a full minute so everything emulsifies slightly—it'll coat the greens so much better.