Roasted root vegetable salad (Print version)
Caramelized root vegetables combined with fresh greens and a tangy dressing for a hearty, flavorful dish.
# What you'll need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium 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 - ½ teaspoon black pepper
→ Salad Base
08 - 4 cups baby arugula or mixed greens
09 - ½ small red onion, thinly sliced
10 - ¼ cup toasted walnuts (optional)
11 - ¼ 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 - ¼ teaspoon salt
17 - ⅛ teaspoon black pepper
# How to make it:
01 - Set the oven to 425°F.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and beet with olive oil, kosher salt, and black pepper. Toss to coat evenly.
03 - Arrange the vegetables in a single layer on a parchment-lined baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized. Let cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl until emulsified.
05 - In a large salad bowl, combine baby arugula or mixed greens, sliced red onion, roasted vegetables, and toasted walnuts if using. Drizzle with vinaigrette and toss gently.
06 - Sprinkle crumbled goat cheese or feta over the salad just before serving.
# Expert suggestions:
01 -
- The vegetables get a crispy, caramelized edge that tastes almost like candy, while the inside stays tender and natural.
- It works as a hungry person's lunch, a dinner side, or something to bring to a potluck without apologizing for it.
- You can make the whole thing with basic kitchen equipment and still feel like you've accomplished something delicious.
02 -
- Don't skip the parchment paper—it's not fussy, it just prevents sticking and makes cleanup actual pleasure instead of a chore.
- The vegetables need to be tossed halfway through roasting, or the sides that touch the pan will brown while the top stays pale and sad.
- Make the vinaigrette while the vegetables roast so it has time to sit—this lets the flavors marry and actually tastes noticeably better than dressing made at the last second.
03 -
- Cut your vegetables to roughly the same size so they roast evenly—uneven pieces mean some get crispy while others stay raw in the middle.
- Don't crowd the pan; if everything is touching, the vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this salad special.