Roasted Root Vegetables Salad
Roasted Root Vegetable Salad Recipe – A gorgeous filling fall salad made with roasted root vegetables, cilantro dressing, and a savory granola topping for crunch! This salad turns any mundane meal into an occasion.
Why We Love This Easy Roasted Root Salad Recipe
Roasted root vegetables are one of my most used go-to side dishes. In fact, I want to say we eat them at least once a week. It’s so easy to chop up a few sweet potatoes, beets, turnips, parsnips, or carrots and throw them in the oven… sometimes I do it before I even decide what the rest of the meal will be.
Roasted root veggies offer great color, flavor, and texture at meal time. They are packed with nutrients, and you can eat them on their own, or use them to spruce up other dishes. I often throw them in salads or soup, and on occasion they end up in a frittata, quiche or casserole.
This salad is one of my personal favorites, because it’s colorful and bursting with flavor. I roasted baby new potatoes, gold and red beets, and sweet potatoes in the oven until tender on the inside, but crisp on the outside. Then I mixed them with fresh arugula and topped the salad with a cilantro dressing, reminiscent of Indian green chutney, and a spiced savory granola for crunch.
I could eat this salad everyday… at least through the fall. What’s even better, I can feel good about doing so. Every bite of textural bliss is loaded with vitamins and minerals to keep my family healthy and strong.
Ingredients You Need
- Arugula – rinsed
For the Roasted Root Vegetables:
- Baby new potatoes – left whole
- Shallots – peeled and quartered
- Golden beets – peeled and cut into wedges
- Red beets – peeled and cut into wedges
- Sweet potatoes – peeled and cut into chunks
- Olive oil – high-quality
- Salt and pepper – brings out the flavor
For the Savory Granola:
- Dry oats – use rolled-oats for best results
- Pepitas pumpkin seeds – or sunflower seeds
- Sliced almonds – or chopped pecans or walnuts
- Melted butter – unsalted or salted
- Spices – curry powder, garlic powder, crushed red pepper, salt
For the Cilantro Dressing:
- Cilantro – no need to chop, since it will be added to a blender
- Fresh ginger – or 1/2 tsp ground ginger
- Serrano pepper – seeded
- Chickpeas – canned
- Garlic – or 1/2 tsp garlic powder
- Lime juice – fresh squeezed
- Honey – or agave syrup
- Olive oil – high quality
- Water
- Spices – cumin, salt and pepper
How to Make Roasted Root Salad
- Preheat the oven to 450 degrees F. Place the golden beets, potatoes, and shallots on one rimmed baking sheet, and the sweet potatoes and red beets on another. Drizzle both with olive oil, shake to coat, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, until tender but crisp.
- Pour the oats, pepitas, and almonds on another rimmed baking sheet. Drizzle with melted butter over the top and toss to coat. Add the spices and salt. Toss again and spread the granola out as thin as possible. Place in the oven for 5-10 minutes, until golden brown.
- Place all the ingredients for the cilantro dressing in a blender, including the cilantro stems. Puree until smooth then salt and pepper to taste.
- To serve, toss the warm roasted root vegetables with the arugula and place on a platter. Drizzle the cilantro dressing over the top, and sprinkle with as much savory granola as desired.
Get the Complete (Printable) Roasted Root Vegetable Salad Recipe Below. Enjoy!
Recipe Variations
- Extra veggies – add carrots, parsnips, or radishes for extra nutrients, color and variety
- Spiced – toss the veggies with cumin, smoked paprika, or turmeric for a flavor boost
- Potatoes – use fingerling or purple potatoes for a unique look and taste
- Crunchy – toss in sesame seeds or flaxseeds to the granola for additional texture
- Creamy – add 1/4 avocado or a spoonful of Greek yogurt to the dressing for a creamy texture
- Herbs – mix the cilantro with parsley, mint, or basil for a different herbaceous twist
- Citrus – substitute lime juice with lemon juice or add orange zest for extra brightness
- Protein – toss in roasted chickpeas, crumbled feta, or grilled chicken for a more filling dish
- Grain – serve the roasted veggies and granola over quinoa, farro, or barley
- Greens – mix arugula with baby spinach or kale for a different texture
Serving Suggestions
This Roasted Vegetable Salad is perfect for serving for a cozy dinner or a stylish gathering. Serve it as a hearty side dish at your next dinner party, paired with grilled salmon, roasted chicken, or a tender pork tenderloin.
For a light yet satisfying lunch, enjoy it on its own with a slice of crusty sourdough bread to soak up the tangy cilantro dressing. It’s also great for meal prepping—pack it in containers for a quick, flavorful lunch all week long!
Frequently Asked Questions
Yes! You can prepare this salad a day ahead and store it in the fridge. Assemble the salad and drizzle with the cilantro dressing just before serving to keep everything fresh and crisp.
Yes, simply omit the sliced almonds in the granola and add extra seeds like sunflower seeds or more pepitas for crunch. You can also use oat-based granola if you prefer a nut-free option.
Store any leftover salad and dressing separately in airtight containers. The roasted vegetables can last for 3-4 days in the fridge, and the granola will stay crunchy for up to a week if stored in an airtight container.
For a crowd, serve this dish family-style on a large platter (just like the pictures you see in this post!) Sprinkle the granola on top just before serving to keep it crispy, and drizzle the cilantro dressing over the top or serve it on the side for guests to add as they wish.
Looking for More Fall Salad Recipes? Be Sure to Try:
- Crunchy Apple Slaw
- Lentil Salad with Apple Cider Vinaigrette
- Fried Goat Cheese Salad
- Beet Carrot Salad
- Raw Beet and Sweet Potato Salad
- Roasted Brussels Sprouts Salad
Get the Complete (Printable) Roasted Root Vegetable Salad Recipe Below. Enjoy!
Roasted Root Vegetables Salad
Ingredients
- 3 ounces fresh arugula leaves
For the Roasted Root Vegetables:
- 1 pound baby new potatoes
- 4 shallots peeled and quartered
- 3-4 golden beets peeled and cut into wedges
- 3-4 red beets peeled and cut into wedges
- 2 sweet potatoes peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and pepper
For the Savory Granola:
- 1/2 cup dry oats
- 1/2 cup pepitas pumpkin seeds
- 1/2 cup sliced almonds
- 2 tablespoons melted butter
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
For the Cilantro Dressing:
- 1 bunch cilantro
- 2 tablespoons fresh ginger
- 1/2 – 1 serrano pepper seeded
- 1/4 cup canned chickpeas
- 2 cloves garlic
- 2 tablespoons lime juice
- 2 tablespoon honey
- 3 tablespoons olive oil
- 1/4 cup water
- 1/2 teaspoon ground cumin
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Place the golden beets, potatoes, and shallots on one rimmed baking sheet, and the sweet potatoes and red beets on another. Drizzle both with olive oil, shake to coat, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, until tender but crisp.
- Pour the oats, pepitas, and almonds on another rimmed baking sheet. Drizzle with melted butter over the top and toss to coat. Add the spices and salt. Toss again and spread the granola out as thin as possible. Place in the oven for 5-10 minutes, until golden brown.
- Place all the ingredients for the cilantro dressing in a blender, including the cilantro stems. Puree until smooth then salt and pepper to taste.
- To serve, toss the warm roasted root vegetables with the arugula and place on a platter. Drizzle the cilantro dressing over the top, and sprinkle with as much savory granola as desired.
This recipe is so creative and beautiful. I made it today. Thank you!
Hi there! I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration! http://physicalkitchness.com/healthy-paleo-fall-recipes/
I made this yesterday and it was awesome! I wasn’t a fan of cilantro until I made your cilantro dressing and it was delicious! Thanks for the fantastic recipe.
This salad looks stunning. And the savory granola is simply genius, thanks for this lovely idea
What a gorgeous dish! That dressing is so vibrant, and I love the idea of a savory granola!
So creative, lovely and delicious! Admiration and envy of your genius are doing fierce battle in my mind.
Just great dish hefty and beautiful thank you .
It’s paleo!
Love!! So fresh, bright and delicious!
This is gorgeous, and the cilantro dressing is so vibrant.
I could see myself eating this every single day!