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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
