Roasted root vegetable salad

There's something about the smell of root vegetables caramelizing in the oven that makes a kitchen feel instantly warmer, even on the coldest days. I discovered this salad almost by accident—I had a bunch of vegetables that needed using up and an afternoon to kill, so I threw them on a sheet pan and let the oven do the work. What came out was this beautiful tangle of sweet, tangy, deeply roasted vegetables that tasted nothing like the raw versions I started with. Now it's become my go-to when I want something that feels substantial but doesn't require hours of work.

I made this for my neighbor one evening when she'd had a rough day, and watching her face light up at the combination of flavors—the earthiness, the brightness from the vinaigrette, the creamy hit of cheese—reminded me that good food doesn't need to be complicated to matter. She asked for the recipe three times before I finally wrote it down.

Ingredients

• Carrots: Two medium ones, cut into rough chunks, become sweet and almost buttery when roasted—no need to be precious about uniform sizing.
• Parsnips: These earthier cousins of carrots add a subtle sweetness that deepens with roasting; don't skip them thinking carrots alone are enough.
• Sweet potato: One medium one, cubed, provides a creamy texture and natural caramel notes that make the whole salad feel indulgent.
• Red beet: A small one cut into wedges bleeds its beautiful color into everything and brings an almost mineral earthiness.
• Olive oil for roasting: Two tablespoons is just enough to help everything brown without making it greasy; I learned this the hard way.
• Kosher salt and black pepper: Season generously before roasting—the vegetables need it to taste like themselves, amplified.
• Baby arugula or mixed greens: Four cups of something peppery or neutral, depending on your mood; arugula adds a little bite that plays well with the sweet vegetables.
• Red onion: Half a small one, thinly sliced, cuts through all the richness with a sharp, fresh note.
• Toasted walnuts: A quarter cup, optional but worth it for the texture contrast and nutty depth.
• Goat cheese or feta: A quarter cup crumbled adds a salty, creamy element that brings the whole thing together.
• Extra-virgin olive oil for vinaigrette: Three tablespoons of good oil makes a noticeable difference here.
• Balsamic vinegar: One tablespoon, but use something you wouldn't be embarrassed to drizzle on strawberries.
• Dijon mustard: A teaspoon acts as an emulsifier and adds a subtle sharpness that keeps things from tasting flat.
• Maple syrup or honey: A teaspoon balances the acid and adds a gentle sweetness that feels natural, not cloying.

Instructions

Heat your oven and prep your vegetables:

Turn the oven to 425°F and line a baking sheet with parchment paper while you peel and cut everything into rough, uniform chunks—nothing fancy, just pieces about the size of walnuts. You'll feel the cool earthiness of the vegetables under your knife, and that's exactly the texture you want.

Coat and spread:

Toss your vegetable pieces in a bowl with two tablespoons of olive oil, kosher salt, and black pepper until everything has a thin, glossy coating. Spread them in a single layer on your prepared sheet and get them into the oven—this is the moment when the magic actually begins.

Roast and stir:

Let them go for about 15 minutes, then stir everything around so the pieces that were on the edges move to the middle and vice versa. Return them for another 15–20 minutes until they're golden on the edges, tender inside, and smell so good you'll question why you didn't think of this sooner. Let them cool for a few minutes while you make the dressing.

Whisk your vinaigrette:

In a small bowl, combine three tablespoons of really good extra-virgin olive oil, one tablespoon of balsamic vinegar, a teaspoon of Dijon mustard, a teaspoon of maple syrup or honey, and a pinch each of salt and pepper. Whisk it all together until it emulsifies slightly and tastes balanced—sharp but not aggressive, sweet but not sugary.

Build the salad:

Put your greens, thinly sliced red onion, cooled roasted vegetables, and toasted walnuts into a large bowl. Drizzle the vinaigrette over the top and toss everything gently so the dressing coats everything without crushing the vegetables into a mush.

Finish and serve:

Scatter crumbled goat cheese or feta over the top just before serving—this last step is important because the cheese shouldn't get warm and lose its distinctness. Taste a bite, adjust salt if needed, and serve while the vegetables are still warm and the greens are still crisp.

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My mother tried this once and told me it was the first salad in years that made her feel genuinely full and satisfied, not like she was eating something virtuous but joyless. That's when I understood that roasting transforms vegetables from something you tolerate into something you actually want.

Why Roasting Changes Everything

Roasting isn't complicated, but it does something that raw vegetables can never quite do—it concentrates sweetness, deepens flavor, and creates these little crispy edges that make every bite interesting. The heat coaxes out sugars that were always there but locked inside, and suddenly you're not eating health food, you're eating something delicious that happens to be good for you. This is why people who claim they don't like vegetables often just haven't had them roasted properly.

Playing with Variations

This salad is forgiving in the best way—whatever root vegetables you have on hand will work, whether that's turnips, rutabaga, celery root, or parsnips instead of carrots. I once made it with roasted Brussels sprouts mixed into the roots and it was unexpectedly wonderful, so don't feel bound by my version. You could also try different cheeses, swap the balsamic for red wine vinegar, or add herbs like fresh thyme or parsley depending on the season and your mood.

Serving Ideas and Pairings

This salad is happiest served at room temperature or warm, not straight from the fridge, because cold dulls the flavors that roasting worked so hard to build up. It's perfect alongside roasted chicken or fish, or you could make it a full meal by adding some nuts, seeds, or a scoop of hummus for protein. It pairs beautifully with a crisp white wine like Sauvignon Blanc, or even something light and slightly fruity if you prefer red.

• For vegan, just omit the cheese or use a plant-based alternative and everything still works beautifully.
• You can roast the vegetables a day ahead and store them in the fridge, then assemble the salad fresh when you're ready to eat.
• Double the vinaigrette if you prefer it dressier, or keep it light if you want to taste the vegetables themselves.

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This is the kind of salad that makes you feel good about eating well, which is a rare and wonderful thing. Make it once and you'll find yourself craving the combination of that tangy dressing, warm roasted vegetables, and cool greens.

Frequently asked questions about this recipe

→ What vegetables are used in this salad?

Carrots, parsnips, sweet potato, and red beet are roasted to create the vegetable base.

→ How do you prepare the vinaigrette?

Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth.

→ Can I make this dish vegan?

Yes, omit the goat cheese or substitute it with a plant-based alternative.

→ What nuts are included and can they be omitted?

Toasted walnuts are optional and can be left out to avoid nuts or allergies.

→ How long should the root vegetables be roasted?

Roast the vegetables for 30 to 35 minutes at 425°F until tender and golden, stirring halfway through.

→ What greens are recommended for the salad base?

Baby arugula or mixed greens provide a fresh, peppery contrast to the roasted vegetables.