Roasted Root Vegetable Salad

Roasted root vegetable salad

Root vegetables are so abundant in the fall, and come in so many earthy hues. Roasting roots in a hot oven is the best way to bring out their mellow, slightly sweet flavors. Since they taste just as good at room temperature as they do hot, they’re presented here in an altogether appetizing salad. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.


Roasted Root Vegetable Salad
Author: 
Recipe type: Winter salad
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Since roasted root vegetables taste just as good at room temperature as they do hot, they’re presented here in an altogether appetizing salad.
Ingredients
  • 5 to 6 cups peeled and diced root vegetables (see Note below recipe box)
  • 1 diced red apple
  • 1 small or medium bulb fennel, sliced, optional
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup or agave nectar
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • Salt and freshly ground pepper to taste
  • 3 to 4 ounces mixed baby greens
  • Citrus-Mustard Salad Dressing (see recipe below this recipe box) as needed, or your favorite vinaigrette
  • ¼ cup toasted pumpkin seeds
Instructions
  1. Preheat the oven to 425º F.
  2. Dice the root vegetables fairly evenly, and not too thinly—slices (such as parsnip or daikon radish) should be about ½-inch thick; cut other vegetables into ¾-inch dice.
  3. Combine the cut vegetables with the apple and optional fennel in a large mixing bowl. Add the olive oil, syrup, thyme and basil and stir together.
  4. Transfer the mixture to a lightly oiled large roasting pan (line it with foil first if you’d like). Bake for 25 to 35 minutes, stirring every 10 minutes or so, or until the vegetables are just tender and touched with golden brown.
  5. Remove from the oven and allow to cool to room temperature. Season gently with salt and pepper.
  6. When ready to serve, combine the roasted vegetables with the the greens in a serving container. Drizzle in enough dressing to moisten the salad and toss gently. Scatter the pumpkin seeds over the top and serve.


Note:
For the vegetables, choose 3 or 4 from among parsnips, turnips, sweet potatoes, daikon radish, red or golden beets, and black radish.


Citrus – Mustard Dressing
Use this for this particular recipe or to brighten any leafy salad.
Makes about 2/3 cup

  • Juice of 1 orange (about 1/4 cup)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice, or more, to taste
  • 1 teaspoon prepared yellow mustard

Combine the dressing ingredients in a small container and whisk together.

Roasted root vegetable salad

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