Roasted Root Vegetable Salad (Printable)
Enjoy a vibrant, hearty salad featuring caramelized root vegetables, fresh greens, and a tangy vinaigrette. Great as a main or side.
# What You Need:
→ Roasted Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon sea salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon dried thyme
→ Salad Base
09 - 5 oz mixed salad greens (such as arugula, spinach, or field greens)
10 - ¼ cup crumbled goat cheese (optional)
11 - ¼ cup toasted walnuts or pecans
→ Tangy Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - Salt, to taste
17 - Black pepper, to taste
# How To Cook:
01 - Preheat your oven to 425°F.
02 - Arrange the prepared carrots, parsnips, sweet potato, and beet on a large baking sheet. Drizzle evenly with olive oil, then sprinkle with sea salt, black pepper, and dried thyme. Toss thoroughly to ensure all vegetables are well-coated, then spread them in a single layer on the sheet.
03 - Roast the seasoned vegetables for 30 to 35 minutes, ensuring to stir them halfway through the cooking process. Continue roasting until they are tender and exhibit golden, slightly caramelized edges. Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly.
04 - In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup. Season the vinaigrette with salt and black pepper to your desired taste.
05 - Place the mixed salad greens into a large salad bowl. Top them with the warm roasted vegetables, the crumbled goat cheese (if you choose to include it), and the toasted walnuts or pecans.
06 - Just before serving, generously drizzle the prepared vinaigrette over the assembled salad. Gently toss all ingredients together to ensure an even coating of dressing.
# Expert Tips:
01 -
- It's truly a chameleon of a dish, perfect for cozy weeknight dinners or elegant gatherings alike.
- The way the sweet roasted roots dance with the tangy vinaigrette and fresh greens is simply irresistible.
02 -
- Don't overcrowd your baking sheet; giving those root vegetables space allows them to roast rather than steam, ensuring those crispy, caramelized bits.
- Letting the roasted vegetables cool slightly before adding them to the greens prevents the salad from becoming soggy too quickly.
03 -
- For extra depth, toast your nuts in a dry pan or the oven until fragrant before adding them to the salad.
- Taste your vinaigrette before dressing the salad; a perfectly balanced dressing elevates every component.