Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Up close view of roasted root vegetable salad in grey bowls.

Roasted Root Vegetable Salad

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American
  • Diet: Vegetarian

Description

Roasted Root Vegetable Salad is a warm and hearty vegetarian side dish that’s perfect for Thanksgiving or Christmas. It’s made with oven roasted root vegetables with rosemary and kale, and topped with creamy goat cheese and crunchy pumpkin seeds!


Scale

Ingredients

  • 1/2 + 2 tablespoons extra virgin olive oil, divided
  • 1 1/2 cups chopped beets
  • 1 1/2 cups chopped sweet potato
  • 1 cup sliced carrots
  • 1 cup sliced parsnip
  • 1 small red onion, sliced lengthwise
  • 2 tablespoons chopped fresh rosemary
  • 1/2 + 1/8 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 4 cups kale, packed, stems removed and torn
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons raw pumpkin seeds

Instructions

  1. Preheat oven to 425F and grease a 12-inch cast iron skillet or large baking sheet with 1/2 tablespoon of oil.
  2. In a large bowl, add the beet, sweet potato, carrot, parsnip and onion and top with remaining 2 tablespoons of oil, rosemary, 1/2 teaspoon salt, garlic and pepper. Stir until the vegetables are well coated.
  3. Place the veggies in the skillet or spread out on the baking sheet.
  4. Roast in oven for 30-35 minutes, or until the vegetables are cooked to your desired tenderness. (Stir them a few times to ensure they don’t burn).
  5. While the vegetables are roasting, add the kale and remaining 1/8 teaspoon of salt to a large bowl and massage the kale to soften it.
  6. Once the vegetables are cooked, remove from oven and add the kale. Stir until combined and let sit for a few minutes until the kale wilts a bit.
  7. Divide veggies and kale into small bowls and top with goat cheese and pumpkin seeds. Serve immediately.

Notes

  1. Chop/slice your veggies into roughly 1-inch pieces. The beets tend to take a little longer to roast, so you may wish to cut them into slightly smaller pieces.
  2. Don’t overcrowd the pan or cover the veggies while roasting as they will steam instead of roast.
  3. I used kale in this salad but you can substitute spinach or arugula. Just note that you won’t need to massage it or let it wilt with the warm veggies.
  4. The recipe calls for fresh rosemary, but you can also use dried rosemary, just reduce the amount to one-third.
  5. If you don’t have access to some of the root vegetables in this recipe, just use more of one of the other veggies.
  6. The beets will add some discolouration to the other veggies, so just keep that in mind for presentation purposes. If you can find golden or candy cane beets, feel free to use them instead.
  7. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: oven roasted, rosemary, goat cheese, kale, Thanksgiving