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Roasted Root Vegetable Salad
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Salads don’t have to be raw — or even made from lettuce. Try cranking up the oven to roast root vegetables until tender and caramelized, then tossing them with an easy vinaigrette. A touch of maple syrup gives it depth and sweetness. Fresh and nutty-tasting arugula provides some green for a great fall or winter salad.
  • CourseSalad
  • CuisineVegan, Vegetarian
  • 2 large parsnips, peeled
  • 2 large carrots, peeled
  • 1 medium turnip, peeled
  • 1 small sweet potato, peeled
  • 6 large garlic cloves
  • 4 Tbsp. extra virgin olive oil, divided
  • 1/2 tsp. salt
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. maple syrup
  • 2 cups arugula
  • 2 Tbsp. fresh parsley, chopped
  1. Preheat oven to 400 F. Prep the vegetables, cutting each into ¾-inch cubes, then placing into a 9-by-13-inch baking pan. Add the whole garlic cloves, one tablespoon of the olive oil and the salt and toss to coat.
  2. Cover the pan with foil and bake for 20 minutes, then shake the pan to shift the vegetables and roast for 20 minutes longer. Uncover and test by piercing with a paring knife; the vegetables should be very tender.
  3. Transfer to a bowl or storage tub and let cool. (Can be covered and refrigerated for up to three days.)
  4. In a cup, stir the remaining olive oil, balsamic vinegar and maple syrup. Drizzle over the vegetables and toss to coat.
  5. Spread the arugula on a platter and top with root veggies. Sprinkle with parsley and serve with a simple protein like roasted chicken or baked tofu.
Recipe Notes

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