Roasted Root Vegetable Salad (Printable version)
Caramelized root vegetables and fresh greens combined with a tangy vinaigrette for a vibrant, hearty dish.
# What You'll 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 (omit for vegan)
17 - 1/4 cup toasted walnuts or pecans
18 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat 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 with olive oil, sea salt, black pepper, and dried thyme. Toss 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 at the edges.
04 - While vegetables roast, whisk together balsamic vinegar, Dijon mustard, honey or maple syrup, extra virgin olive oil, salt, and pepper in a small bowl.
05 - Arrange mixed salad greens on a large serving platter or individual plates.
06 - Top the greens with warm roasted vegetables, then drizzle with vinaigrette.
07 - Sprinkle with crumbled goat cheese or feta, toasted nuts, and chopped parsley if desired.
08 - Serve immediately or at room temperature.
# Expert advice:
01 -
- The sweet caramelized vegetables taste nothing like rabbit food—they're actually craveable.
- One sheet pan means minimal cleanup while you sip wine and wait.
- It works as a light dinner, a side for grilled fish, or even cold the next day.
- The vinaigrette brings everything into focus with just enough tang to cut through the richness.
02 -
- Don't skip stirring halfway through roasting—that's what transforms pale vegetables into caramelized jewels.
- Taste your vinaigrette before it touches the salad; a tiny bit of extra honey or vinegar makes a real difference to the final balance.
03 -
- Pat the roasted vegetables dry after they cool slightly—any excess moisture dilutes the vinaigrette instead of letting it cling.
- Toast your own nuts in a dry pan for 3-4 minutes if you have time; they'll taste infinitely better than pre-toasted.