How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetable Salad ?

You need 9 ingredients. The key ingredients include: 8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots, etc.), 1 large red or yellow onion, cut into large chunks, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and more.

Is Roasted Root Vegetable Salad suitable as salads?

Yes, Roasted Root Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetable Salad ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Root Vegetable Salad Recipe

Name: Roasted Root Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots, etc.); 1 large red or yellow onion, cut into large chunks; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; Olive oil for roasting; 1 1/2 teaspoons balsamic vinegar; 2 to 4 tablespoons olive oil; 1/2 cup toasted pine nuts or coarsely chopped walnuts; 3 tablespoons coarsely chopped basil or parsley

Fresh, crisp and full of flavor — this Roasted Root Vegetable Salad is a must-try. Made with cubed root vegetables, red, salt and black pepper. Easy ste…

This Roasted Root Vegetable Salad relies on simple, everyday ingredients such as sea salt, black pepper, olive oil for roasting and balsamic vinegar. It comes together quickly and makes 4 servings, at about 658 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots, etc.)
1 large red or yellow onion, cut into large chunks
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Olive oil for roasting
1 1/2 teaspoons balsamic vinegar
2 to 4 tablespoons olive oil
1/2 cup toasted pine nuts or coarsely chopped walnuts
3 tablespoons coarsely chopped basil or parsley

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Quick Info

Servings
4 servings
Calories
658 kcal
Category
Salads

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