Roasted Root Vegetable Harvest Salad Recipe

Introduction

This Roasted Root Vegetable Harvest Salad is a delightful mix of warm, caramelized roots balanced with fresh greens and tangy vinaigrette. Perfect for autumn or any time you want a wholesome, colorful salad that celebrates seasonal flavors.

Ingredients

• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 medium beet, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 5 ounces mixed baby greens (such as arugula, spinach, and baby kale)
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup dried cranberries
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, combine the diced carrots, parsnips, sweet potato, and beet. Drizzle with 2 tablespoons olive oil, then sprinkle with kosher salt, black pepper, and dried thyme. Toss to coat the vegetables evenly.
3. Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring halfway through, until tender and caramelized. Set aside to cool slightly.
4. Step 4: While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and a pinch of freshly ground black pepper until emulsified.
5. Step 5: In a large salad bowl, combine the mixed baby greens, cooled roasted root vegetables, goat cheese or feta, toasted nuts, and dried cranberries.
6. Step 6: Just before serving, drizzle the salad with the maple-balsamic vinaigrette. Toss gently to coat everything evenly and serve immediately.

Tips & Variations

• Swap goat cheese with feta for a slightly saltier flavor.
• Use pumpkin seeds instead of nuts for a different crunch and nut-free option.
• Add fresh herbs like parsley or thyme to brighten the salad.
• For extra sweetness, toss in some roasted butternut squash along with the other root vegetables.

Storage

Store leftover salad components separately: keep roasted vegetables and vinaigrette in airtight containers in the refrigerator for up to 3 days. Toss the salad with dressing just before serving to maintain freshness and texture. Reheat roasted vegetables gently in the oven or microwave before assembling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the fridge. Allow them to cool completely before storing to keep them fresh.

Can this salad be made vegan?

Absolutely. Simply omit the goat cheese or feta, or use a plant-based cheese alternative. The dressing and vegetables are already vegan-friendly.

Roasted Root Vegetable Harvest Salad Recipe

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★★★★★

4.8 from 143 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Roasted Root Vegetable Harvest Salad featuring caramelized carrots, parsnips, sweet potato, and beets combined with mixed baby greens, tangy goat cheese, toasted nuts, and dried cranberries, all dressed with a sweet and tangy maple-balsamic vinaigrette. Perfect as a nutritious main or side dish during the fall and winter seasons.

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Ingredients

Scale 1x2x3x

Roasted Root Vegetables

• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 medium beet, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme

Salad Base

• 5 ounces mixed baby greens (such as arugula, spinach, and baby kale)
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup dried cranberries

Maple-Balsamic Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste

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Instructions

1. Prepare for Roasting: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent the vegetables from sticking.
2. Season Root Vegetables: In a large mixing bowl, combine the diced carrots, parsnips, sweet potato, and beet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon dried thyme. Toss everything thoroughly so that all the vegetables are evenly coated with oil and seasoning.
3. Roast Root Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30–35 minutes, stirring halfway through the cooking time to promote even caramelization. Roast until the vegetables are tender and have developed a golden-brown, caramelized exterior. Remove from oven and set aside to cool slightly.
4. Prepare Vinaigrette: While the vegetables roast, combine 3 tablespoons of extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and a pinch of freshly ground black pepper in a small bowl. Whisk vigorously until the vinaigrette is emulsified and smooth.
5. Assemble the Salad: In a large salad bowl, place the 5 ounces of mixed baby greens. Add the cooled roasted root vegetables, 1/3 cup crumbled goat cheese or feta, 1/4 cup toasted pecans or walnuts, and 1/4 cup dried cranberries.
6. Dress and Serve: Just before serving, drizzle the prepared maple-balsamic vinaigrette over the salad. Toss gently to combine and evenly distribute the dressing. Serve immediately to enjoy the fresh texture and flavors.

Notes

• You can substitute goat cheese with feta for a slightly sharper flavor.
• For a nut-free version, omit the toasted pecans or walnuts and replace them with roasted pumpkin seeds.
• If beets are not available, consider adding diced sweet potatoes or turnips.
• Allow the roasted vegetables to cool slightly before adding to the greens to prevent wilting.
• The salad can be served warm or at room temperature depending on preference.
• For extra crunch, toast the nuts lightly in a dry skillet before chopping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: roasted root vegetable salad, harvest salad, autumn salad, roasted carrots, parsnips, beet salad, warm salad, fall recipe, vegetarian salad