Description
There’s something deeply comforting about a warm, colorful salad made from roasted root vegetables. This Savory Herb Roasted Root Veggie Salad is perfect for cozy autumn evenings, festive gatherings, or a wholesome weeknight dinner. Inspired by harvest traditions, it celebrates seasonal flavors and simple, nutritious ingredients. Roasting the vegetables enhances their natural sweetness, while a mix of herbs adds depth and aroma. Served warm or at room temperature, with crunchy nuts and optional cheese, this salad is a feast for both the eyes and the palate.
Ingredients
-
2 medium carrots, peeled and sliced into ½-inch pieces
-
2 medium parsnips, peeled and sliced into ½-inch pieces
-
1 medium sweet potato, peeled and cubed
-
1 medium beet, peeled and cubed
-
1 red onion, sliced into wedges
-
3 tablespoons olive oil
-
1 teaspoon sea salt
-
½ teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
1 teaspoon dried oregano
-
2 cups mixed greens (arugula, spinach, or baby kale)
-
½ cup toasted pumpkin seeds or walnuts
-
¼ cup crumbled feta or goat cheese (optional)
-
2 tablespoons balsamic vinegar
-
1 tablespoon Dijon mustard
-
1 teaspoon honey or maple syrup
Instructions
-
Preheat the oven to 400°F (200°C). Wash, peel, and cut the root vegetables into uniform sizes. Place them in a large bowl, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, thyme, rosemary, and oregano. Toss to coat evenly.
-
Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelized. Beets may take slightly longer.
-
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey or maple syrup. Adjust seasoning with salt and pepper.
-
Let the roasted vegetables cool for 5–10 minutes. In a large bowl, toss the mixed greens with a portion of the dressing. Arrange the roasted vegetables on top, sprinkle with toasted nuts, and crumble cheese if desired. Drizzle with remaining dressing.
-
Serve warm or at room temperature. Pair with bread or grains if desired. Leftovers can be stored in the refrigerator for up to 3 days.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes