Save This colorful root vegetable salad transforms humble carrots, parsnips, sweet potatoes, and beets into a celebration of fall flavors. The caramelized edges of the roasted vegetables pair beautifully with crisp greens, while the maple-balsamic vinaigrette ties everything together with its sweet-tangy notes.
I first created this salad when hosting a fall harvest dinner for friends, and it's become my signature dish for autumn gatherings. The combination of warm roasted vegetables atop cool greens always receives compliments, even from those who claim not to like beets!
Ingredients
- Carrots: bring natural sweetness and vibrant orange color. Look for firm carrots with bright color and no cracks
- Parsnips: offer a nutty flavor that intensifies when roasted. Choose medium-sized ones as very large parsnips can have woody cores
- Sweet potato: adds velvety texture and caramelizes beautifully. Select ones with smooth, unblemished skin
- Beets: contribute earthy sweetness and stunning color. Opt for firm beets with smooth skin and fresh-looking stems
- Mixed baby greens: provide a tender base with varied flavors. Arugula adds peppery notes while spinach brings mineral richness
- Goat cheese or feta: delivers creamy tanginess that balances the sweet vegetables. Room temperature cheese crumbles more easily
- Toasted nuts: add essential crunch and warmth. Toast them yourself for maximum flavor
- Dried cranberries: offer chewy texture and tart-sweet contrast. Look for unsweetened varieties if possible
- Pure maple syrup: in the dressing echoes the natural sweetness of the vegetables. Always use real maple syrup not pancake syrup
- Balsamic vinegar: brings depth and acidity to cut through the richness. Aged balsamic will provide more complex flavor
Instructions
- Prepare the vegetables:
- Cut all root vegetables into uniform 3/4-inch cubes to ensure even cooking. Take extra care with beets to prevent staining by cutting them last and washing your cutting board immediately afterward. The uniform size is crucial for ensuring all vegetables finish cooking at the same time.
- Season and arrange:
- Toss the vegetables thoroughly with olive oil before adding seasonings to ensure even coating. Use your hands to massage the oil and seasonings into every piece. Spread vegetables in a single layer with space between pieces to promote caramelization rather than steaming.
- Roast to perfection:
- Position your oven rack in the middle position for even heat distribution. The vegetables need room to breathe, so use two baking sheets if necessary rather than crowding one. At the halfway point, use a spatula to flip the vegetables and rotate the pan to ensure even browning.
- Prepare the vinaigrette:
- Whisk the dressing ingredients vigorously until emulsified. The Dijon mustard acts as an emulsifier that helps the oil and vinegar combine smoothly. Taste and adjust seasonings, remembering that cold temperatures will mute flavors slightly.
- Assemble thoughtfully:
- Allow roasted vegetables to cool for 5-10 minutes before adding to greens to prevent immediate wilting. Layer components rather than mixing immediately for the most beautiful presentation. If preparing in advance, keep components separate until serving time.
- Dress and serve:
- Drizzle the vinaigrette around the sides of the bowl first, then gently fold ingredients together to avoid crushing the delicate ingredients. Use clean hands or wooden salad servers for the gentlest touch and most even distribution.
Save The beets are the secret star of this recipe. While many people think they dislike beets, roasting transforms their earthy flavor into something sweet and complex. My grandmother always included beets in her garden, and this salad reminds me of helping her harvest vegetables as a child. She taught me that properly roasted beets should taste almost candy-like.
Make-Ahead Tips
This salad shines with a bit of planning. You can roast the vegetables up to three days ahead and store them in an airtight container in the refrigerator. The vinaigrette keeps beautifully for up to a week when refrigerated in a jar with a tight-fitting lid. Simply bring both to room temperature before assembling. The toasted nuts can be prepared several days ahead but should be stored separately to maintain their crunch.
Seasonal Adaptations
Winter version replaces mixed greens with hearty kale massage with olive oil
Summer adaptation includes roasted summer squash and fresh berries instead of dried
Spring variation incorporates roasted radishes and asparagus with goat cheese
Serving Suggestions
This versatile salad works beautifully alongside roasted chicken or pork tenderloin for a complete meal. For a stunning presentation, serve on a large white platter rather than a bowl, arranging the greens first, then clustering the colorful vegetables, and finally sprinkling the cheese, nuts, and cranberries on top. The dressing can be served on the side to allow guests to dress according to their preference.
Root Vegetable Selection Guide
The key to this salad's success lies in selecting the right vegetables. Beyond the recipe standards, consider adding celery root for a sophisticated flavor, golden beets for a milder beet experience, or watermelon radishes for a peppery kick and stunning color. When shopping, look for firm vegetables with vibrant color and no soft spots. Smaller root vegetables often have better flavor and texture than their oversized counterparts.
Vinaigrette Variations
While the maple-balsamic dressing perfectly complements the roasted vegetables, don't be afraid to experiment. A citrus vinaigrette with orange zest brightens the earthy flavors, while a warm bacon vinaigrette transforms this into a hearty main course. For a more complex flavor profile, try adding a minced shallot or a teaspoon of fresh herbs to the basic dressing recipe.
Save This salad is a showstopper that proves root vegetables can be elegant and delicious.
Recipe FAQ
- → Which root vegetables work best for this harvest salad?
Carrots, parsnips, sweet potato, and beet complement each other beautifully, offering color and natural sweetness. Feel free to substitute with butternut squash or rutabaga if desired.
- → How do I achieve perfectly caramelized vegetables?
Spread vegetables in a single layer on a baking sheet and roast at a high temperature. Stir midway for even browning and allow a few minutes to cool before tossing with greens.
- → Can I make this dish vegan?
Absolutely! Swap out goat cheese or feta for plant-based cheese and make sure your vinaigrette ingredients are vegan-friendly.
- → What proteins pair well with this salad?
Roasted chickpeas are a great plant-based addition, while grilled chicken works well for an added savory element.
- → How should leftovers be stored?
Store greens and roasted vegetables separately in airtight containers. Add vinaigrette and combine only when ready to serve to maintain freshness.
- → Are there nut-free alternatives?
Omit nuts or substitute with seeds like pumpkin seeds to avoid allergens while maintaining crunch.