Roasted Root Vegetable Salad (Printable)
Colorful roasted root vegetables tossed with greens and a tangy vinaigrette for a wholesome dish.
# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small beet, peeled and cubed
05 - 1 small red onion, cut into wedges
→ For Roasting
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon dried thyme
→ Salad Base
10 - 4 cups mixed salad greens (arugula, spinach, baby kale)
→ Vinaigrette
11 - 2 tablespoons balsamic vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup for vegan option
14 - 1/4 cup extra virgin olive oil
15 - Salt and pepper, to taste
→ Optional Toppings
16 - 1/3 cup crumbled goat cheese or feta cheese (omit for vegan)
17 - 1/4 cup toasted walnuts or pecans
18 - 2 tablespoons chopped fresh parsley
# How To Cook:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, beet, and red onion. Toss with olive oil, sea salt, black pepper, and dried thyme until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and golden around the edges.
04 - While the vegetables roast, whisk together balsamic vinegar, Dijon mustard, honey (or maple syrup), extra virgin olive oil, salt, and pepper in a small bowl until emulsified.
05 - Arrange mixed salad greens on a large platter or individual plates. Top with warm roasted vegetables and drizzle with vinaigrette.
06 - Sprinkle crumbled goat cheese or feta, toasted nuts, and chopped fresh parsley over the salad if desired.
07 - Serve immediately or at room temperature.
# Expert Tips:
01 -
- The vegetables caramelize into something almost dessert-like in sweetness, then the vinaigrette cuts through with perfect tang.
- It works hot, warm, or at room temperature, so you can make it whenever and eat it whenever.
- This is one of those recipes where the prep is honest work but the actual cooking is just oven time you can ignore.
02 -
- Don't skip stirring the vegetables halfway through roasting—the pieces that touch the pan get the best golden color and caramelization.
- Taste the vinaigrette before you dress the salad because the seasoning can vary depending on your oil and vinegar, and you want it to sing.
- Room temperature is actually better than hot if you're making this ahead, because the flavors have time to meld and nothing gets soggy.
03 -
- Cut all your vegetables to roughly the same size so they finish roasting at exactly the same time—uneven pieces are the only real frustration here.
- If your greens start to wilt under the warm vegetables, that's actually fine—it means the salad is being itself, warm and slightly soft and deeply flavorful.