Go Back

Roasted Root Veggie Salad with Apple Cider Vinaigrette

Though not a root vegetable, your favorite winter squash could be incorporated into this delightful jewel-toned salad. To add to the choices, try pomegranate seeds in place of the optional dried cranberries, baby kale in lieu of the arugula, or sautéed pancetta instead of the crispy bacon.
Yield: 6 servings
Print Recipe Pin Recipe Save Recipe

Ingredients
 

For the Salad

  • 4-5 cups chopped root vegetables (about 2 pounds; see notes for choices)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
  • 1 (5-ounce) bag baby arugula (may substituted spinach or mix of favorite greens)
  • 1/2 cup chopped toasted walnuts, pecans and/or almonds
  • 1/4 cup sunflower and/or pumpkin seeds (I like salted; unsalted is fine, too)
  • Optional add-ins: 1/2 cup crumbled goat cheese or feta; 1 pear or apple, cored and diced; 1/4 cup dried cranberries; 4 pieces of bacon, cooked and crumbled

For the Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar (Bragg’s brand is a flavorful option)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey (see notes)
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1 garlic clove, minced (optional)

Instructions

For the vinaigrette

  1. Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking really helps to emulsify the dressing.) Store the leftovers in the fridge--where they will keep for a several weeks--and shake well before serving each time. Yield: slightly over 3/4 cup

For the salad

  1. Preheat the oven to 400 degrees F. Combine the vegetables in a large bowl. Toss with the oil, sprinkle with the salt and pepper, and then toss again to coat evenly.
  2. Scatter the vegetables on a large, oiled, rimmed baking sheet and roast for 20 minutes. (I like to quickly turn the cut sides face down for better browning.) With a metal spatula, turn the vegetables over and roast another 5 to 10 minutes, or until tender and beginning to brown. (You may use the vegetables immediately or allow them to sit at room temperature for up to two hours.  Optionally, cool the veggies and refrigerate in an airtight container, bringing to room temperature prior to serving.)
  3. In a salad bowl, combine the arugula, roasted vegetables, nuts, seeds, and any optional ingredients. Drizzle with enough of the Apple Cider Vinaigrette to lightly coat the salad when tossed.

Notes

  • Use your choice of root vegetables; a variety is nice.  Good options include onions, carrots, parsnips, sweet potatoes, and golden beets.  If using red beets, roast separately if you wish to avoid color bleeding onto other vegetables.  Peel and chop the vegetables into 1/2-inch pieces.  Sweet potatoes need not be peeled unless preferred. Carrots should be chopped smaller (roughly 1/3-inch pieces) as they tend to take slightly longer to cook.
  • For a vinaigrette with more tang, you may decrease the amount of honey by 1/2 – 1 tablespoon.
Tried this recipe?Click here to rate and comment.