Roasted Root Vegetable Salad (Print View)
A colorful mix of roasted root vegetables and fresh greens, tossed in a 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 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 - 1/2 teaspoon black pepper
→ Salad Base
08 - 4 cups baby arugula or mixed greens
09 - 1/2 small red onion, thinly sliced
10 - 1/4 cup toasted walnuts (optional)
11 - 1/4 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 - 1/4 teaspoon salt
17 - 1/8 teaspoon black pepper
# Step-by-Step Directions:
01 - Set oven to 425°F (220°F).
02 - In a large bowl, toss carrots, parsnips, sweet potato, and beet with olive oil, kosher salt, and black pepper until evenly coated.
03 - Arrange vegetables in a single layer on a parchment-lined baking sheet. Roast for 30 to 35 minutes, stirring once halfway through, until tender and caramelized. Allow to cool slightly.
04 - Combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl; whisk 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.
06 - Drizzle salad with vinaigrette and toss gently to combine. Top with crumbled goat cheese or feta before serving.
# Expert Suggestions:
01 -
- The roasted vegetables develop an incredible sweetness that makes every bite feel a little bit like dessert mixed with dinner.
- It comes together in under an hour and tastes like you spent way more effort than you actually did.
- Works equally well warm, at room temperature, or even cold the next day—no fussing required.
02 -
- Don't skip the stirring halfway through roasting; one batch sat ignored and came out unevenly cooked, teaching me that good roasting requires just a tiny bit of attention.
- Let the vegetables cool for at least five minutes before tossing with greens, or you'll end up with wilted, sad arugula that tastes like disappointment.
03 -
- Cut your vegetables as uniformly as possible so they finish roasting at exactly the same time—wonky sizes mean some pieces are mushy while others are still crunchy.
- Taste your vinaigrette before it touches the salad; a quick adjustment there saves the entire dish from being too bland or too sharp.