Roasted Root Vegetable Salad (Print Version)
A colorful mix of caramelized root vegetables and fresh greens dressed in tangy vinaigrette.
# What You 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
# How to Prepare:
01 - Set the oven to 425°F and prepare for roasting.
02 - In a large bowl, toss carrots, parsnips, sweet potato, and beet with olive oil, kosher salt, and black pepper.
03 - Spread vegetables evenly on a parchment-lined baking sheet and roast for 30 to 35 minutes, stirring halfway through until tender and golden. Let cool slightly.
04 - Whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl until emulsified.
05 - Combine baby arugula, sliced red onion, roasted vegetables, and walnuts in a large salad bowl. Drizzle with vinaigrette and toss gently to coat.
06 - Top the salad with crumbled goat cheese or feta just before serving.
# Expert Advice:
01 -
- The vegetables caramelize into something almost candy-like, sweet and tender without any sugar added.
- It's genuinely satisfying as a main course, not just a side that leaves you hungry an hour later.
- You can prep everything ahead and roast while you do other things, making weeknight dinners feel less frantic.
02 -
- Don't skip the stir halfway through roasting—the pieces touching the pan brown differently, and stirring ensures even caramelization.
- The vegetables taste even better when they've cooled for five minutes, something about the flavor settles and deepens in that brief window.
03 -
- Toast your own walnuts by warming them in a dry pan for a few minutes—they taste twice as good and only take three minutes.
- Make the vinaigrette at least ten minutes before serving so the flavors marry together rather than tasting like separate ingredients.