Roasted Root Vegetable Salad (Printable)

Caramelized root vegetables with fresh greens and tangy vinaigrette

# 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 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

# Step-by-step:

01 - Preheat the oven to 425°F.
02 - Place the 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 the 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 the vinaigrette ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
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 Advice:

01 -
  • The warm roasted vegetables create this incredible contrast with crisp greens that makes every bite interesting
  • You can prep everything ahead and just assemble when you are ready to eat
  • It somehow feels indulgent while being packed with nutrients
02 -
  • Cutting your vegetables into uniform sizes is crucial or some will be mushy while others are still crunchy
  • Do not crowd the baking sheet or the vegetables will steam instead of roast
  • The dressing tastes best if you let it sit for 10 minutes to let the flavors meld
03 -
  • Let the roasted vegetables cool for at least 10 minutes so they do not wilt the greens immediately
  • Taste the vinaigrette before dressing the salad and adjust the acidity to your liking

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