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
Cuisine: Salads
Ingredients: 3 cups (3/4-inch) cubed peeled butternut squash; 8 small shallots, peeled and halved; 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces; 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces; 2 medium turnips, cut into thin wedges; 5 tablespoons olive oil, divided; 5/8 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 1 1/2 teaspoons honey; 1 garlic clove, minced; 2 tablespoons fresh flat-leaf parsley leaves

Servings: persons

3 cups (3/4-inch) cubed peeled butternut squash
8 small shallots, peeled and halved
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 tablespoons olive oil, divided
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 garlic clove, minced
2 tablespoons fresh flat-leaf parsley leaves

1
Preheat oven to 425u00b0.
2
Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425u00b0 for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
3
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
4
Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 3 cups (3/4-inch) cubed peeled butternut squash, 8 small shallots, peeled and halved, 4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces, 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces, and more.

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

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

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