Roasted Root Vegetable Salad (Printable)
Vibrant hearty salad featuring caramelized root vegetables, tangy feta, and a zesty dressing for any occasion.
# 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 cubed
→ Other Vegetables
05 - 1 small red onion, cut into wedges
→ Seasonings & Oil
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Salad Base
11 - 4 cups mixed salad greens (arugula, baby spinach)
→ Toppings
12 - 3.5 ounces feta cheese, crumbled
13 - ¼ cup toasted walnuts or pecans (optional)
→ Dressing
14 - 2 tablespoons olive oil
15 - 1 tablespoon balsamic vinegar
16 - 1 teaspoon Dijon mustard
17 - ½ teaspoon honey
18 - Salt and black pepper, to taste
# Directions:
01 - Set the oven temperature to 425°F.
02 - In a large bowl, toss carrots, parsnips, sweet potato, beet, and red onion with 3 tablespoons olive oil, dried thyme, dried rosemary, salt, and black pepper until evenly coated.
03 - Spread the coated vegetables in a single layer on a parchment-lined baking sheet.
04 - Roast the vegetables for 35 to 40 minutes, stirring once halfway through, until tender and caramelized.
05 - Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - Place mixed salad greens on a large serving platter or on individual plates.
07 - Top the greens with warm roasted vegetables, crumbled feta cheese, and toasted nuts if desired.
08 - Drizzle the prepared dressing over the salad immediately before serving.
# Expert Advice:
01 -
- The vegetables get sweet and jammy when roasted, nothing like raw salad sadness.
- It works equally well as a light dinner or a hearty side, depending on what else you're making.
- You can prep everything while the oven does the heavy lifting.
02 -
- Don't crowd your baking sheet—vegetables need space to caramelize, not steam.
- Taste your dressing before it goes on the salad; this is where you control whether it sings or falls flat.
03 -
- Cut vegetables by size, not type—two medium carrots should be cut smaller than one medium parsnip so everything finishes at the same moment.
- If your oven runs hot or cool, adjust time accordingly; caramelization matters more than the clock.