Roasted Root Vegetable Salad (Printable)
Roasted root vegetables, fresh greens, and a tangy vinaigrette come together for a hearty, vibrant salad experience.
# What You’ll Need:
→ 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 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon dried thyme
→ Salad Base
09 - 5 ounces mixed salad greens (arugula, spinach, or field greens)
10 - 1/4 cup crumbled goat cheese (optional)
11 - 1/4 cup toasted walnuts or pecans
→ 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 and black pepper, to taste
# How To Make It:
01 - Preheat your oven to 425°F.
02 - Arrange the prepared carrots, parsnips, sweet potato, and beet on a large baking sheet. Drizzle them with olive oil, then season with sea salt, black pepper, and dried thyme. Toss thoroughly to ensure an even coating, then spread the vegetables in a single layer across the sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until they are tender and caramelized with golden edges. Remove from the oven and allow them to cool slightly.
04 - In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined to form the vinaigrette.
05 - Place the mixed salad greens into a large serving bowl. Carefully top with the slightly cooled roasted vegetables, optional crumbled goat cheese, and toasted walnuts or pecans.
06 - Just before serving, drizzle the prepared vinaigrette over the salad. Gently toss all ingredients to combine and serve immediately.
# Expert Advice:
01 -
- You’ll absolutely adore how this dish manages to be both comforting and light at the same time.
- It’s incredibly versatile, perfect for impressing guests or simply elevating a weeknight meal.
02 -
- Always avoid overcrowding your baking sheet; this is the key to truly roasted, caramelized vegetables, not steamed ones.
- Letting the roasted vegetables cool just slightly before adding them to the greens prevents the greens from wilting too quickly.
03 -
- If you're worried about your beets bleeding onto the other vegetables, roast them on a separate, small piece of foil or on a different section of the baking sheet.
- A tiny pinch of brown sugar tossed with your vegetables and olive oil before roasting can encourage even deeper caramelization.