Roasted Root Vegetable Salad (Print Page)
Hearty blend of caramelized roots, tangy feta, greens, and a zesty dressing for a fresh, vibrant dish.
# 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 - 2 medium beets, peeled and cut into 1-inch wedges
04 - 1 medium sweet potato, peeled and cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried thyme
→ Salad Base
09 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
→ Toppings
10 - 3.5 ounces crumbled feta cheese
11 - 1/4 cup toasted walnuts or pecans, roughly chopped
12 - 2 tablespoons fresh parsley, chopped
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon red wine vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, beets, and sweet potato with olive oil, kosher salt, black pepper, and dried thyme until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet and roast for 30 to 35 minutes, stirring once halfway through, until golden and tender.
04 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - Place mixed salad greens on a serving platter or bowl; top with warm roasted vegetables.
06 - Drizzle the dressing over the salad, then sprinkle with crumbled feta, toasted nuts, and fresh parsley. Serve immediately while still slightly warm.
# Expert Tips:
01 -
- The vegetables get so caramelized and tender that even skeptics of root vegetables will come back for seconds.
- It's flexible enough to make on a regular Tuesday but impressive enough to serve when someone special is coming over.
02 -
- Cut all your vegetables as close to the same size as possible or you'll end up with some burnt and some raw, which taught me a hard lesson on my first attempt.
- Don't skip the parchment paper—roasted vegetables stick to bare sheets and that golden crust is the whole point of this exercise.
03 -
- Line your baking sheet with parchment paper because it's the difference between golden vegetables and those stuck pieces you have to scrape.
- Let your vegetables cool for just one minute before tossing with greens so you don't wilt them into submission, but serve while still warm enough that you can feel the heat on your face when you lean over the bowl.