Roasted Root Vegetable Salad with Maple-Dijon Dressing
This roasted root vegetable salad recipe is sponsored by my friends at Canada Pure Maple Syrup.
Liv’s school holiday show was last night! It was probably one of the cutest things I’ve ever seen. As we watched her shake her maracas and sing “Feliz Navidad” on stage, I’m pretty sure I could feel my heart beaming outside my body. It was absolutely adorable. We’re really fortunate to have found an awesome school for her in San Diego–she goes for two half days each week–with awesome teachers and wonderful families. When we were first getting settled here, it was the first sense of community that I felt; they host a lot of fun events for the kids and families. For the show last night, each class performed Christmas songs, and then we had dinner, hung out with the teachers and other families, and the kids had a special visit from (a very realistic and sweet) Santa.
Roasted Root Vegetable Salad
Last night’s show was potluck style, so the parents signed up to bring main dishes, appetizers and desserts. I signed up for appetizers and decided to bring a hearty salad to go with the pizza (pizza + salad = the best), and some of my favorite artichoke dip (from Eat, Drink and Be Vegan) and toasty bread. I was kind of worried about bringing something “healthy” that would undoubtedly be in a sea of glorious brownies and Christmas cookies, but was pretty stoked to see that it disappeared by the time the night was over.
This salad has everything you ever need: savory roasted vegetables, fresh greens, goat cheese, and a lightly sweet dressing.
If you have a Trader Joe’s near you, I highly recommend this goat cheese.
I already regret that I didn’t buy two logs. 😉
As far as the dressing goes, it’s one of my new favorites, and I’m stoked that I made extra to enjoy with salads for the next couple of days. It has a blend of oil, apple cider vinegar, spices, and is sweetened with a little bit of pure maple syrup.
If you’re hosting parties over the next couple of weeks, this would be an awesome salad to serve with any main course. You can roast the veggies and make the dressing in advance, and quickly assemble and toss before guests arrive.
Let me know if you give it a try!!
Here’s the recipe:
Roasted Root Vegetable Salad with Maple-Dijon Dressing
A perfect combo of sweet, savory, and winter produce. Perfect to make in advance, and the dressing is especially wonderful to save and enjoy over salads or in wraps.
- Prep Time: 60
- Cook Time: 45
- Total Time: 60
Ingredients
For the roasted vegetables
- 2 sweet potatoes, peeled and diced
- 3 parsnips, peeled and chopped
- 4 carrots, peeled and chopped
- Salt, pepper and olive oil
- Optional: 3 beets, peeled and chopped
For the dressing
- 4 oz apple cider vinegar
- 6 oz olive oil
- 2 oz pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cloves garlic, minced
- Salt and pepper to taste
To serve
- 12 oz greens of choice (I like spinach or a mix of spinach, arugula and baby kale)
- 4 oz goat cheese, crumbled
Instructions
- 1. Preheat the oven to 400 and spray a cookie sheet with nonstick spray or olive oil. Add the sweet potatoes, carrots, parsnips, and optional beets to the cookie sheet, drizzle with olive oil and season well with salt and pepper. Roast for 40-50 minutes, flipping and re-seasoning halfway through.
- 2. While the veggies are roasting, make the dressing. Combine the oil, apple cider vinegar, maple syrup, Dijon, oregano, basil and garlic in a large bowl and whisk well. Season according to taste with salt and pepper. Store in the fridge until serving.
- 3. To serve: drizzle some of the dressing on the bottom of the salad bowl. Place the greens on top, then the goat cheese and roasted veggies. Toss to coat before serving.
Nutrition
- Serving Size: 6
xoxo
Gina
22 Comments
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I love roasted root vegetables. I could eat them all by themselves all day long. So glad your salad was a hit. And it’s awesome you’ve found a community like that through her school. True story, to this day, some of my Mom’s best friends are ones she met at my pre-school!
Did every elementary school have their Christmas show yesterday? I just saw my little siblings’s’ show too!
Looks and sounds delicious…especially the dressing! I love roasted veggie salads and cannot wait to try! And, Liv’s show sounds like it was adorable!
That dressing sounds amazing! I roast vegetables regularly as a side but have not tried on a salad. Sounds really good!
Going to give this a try, what else can I use in place of parsnips?
If you like beets, you could use those and leave the parsnips out. Or you could try turnips if you like them. And while they’re not root vegetables, I love to add brussel sprouts and cauliflower to the pan when I’m roasting vegetables.
I love root vegetables! Thanks for the dressing inspiration – I tend to keep it very simple with vinegar and olive oil. This was a good reminder to mix it up!
Reminds me of one of my faves! Yum!
http://www.theroastedroot.net/roasted-fall-vegetables-salad/
I just added that cookbook to my wish list! Salad looks delicious!
Ok, I NEED that salad dressing jar! That is SO handy with the measurements on the side. And now I want roasted root vegetables!! I love me some root veggies!! Looks like a good spread of food and umm, totally need to try that artichoke dip!
LOVE ROOT VEGGIES! I could eat them every day 😀 Especially parsnips and sweet potatoes, yummmm! I will definitely be trying this 🙂
Yum! Roasted root vegetables with goat cheese on a salad is sure to please! Goat cheese is the #1 reason I could never be vegan. I’m definitely adding this to our holiday menu!
goat cheese and eggs for me!
let me know how it turns out 🙂 xoxo
That sounds delicious! I love roasted root veggies and recently discovered how yummy beets are on a salad. I will definitely be making this.
I love roasted root vegetable! Why have I not thought about adding them to a salad?? This is great.
let me know if you give it a whirl!
Roasted root vegetables are my jam! This looks delicious!
this recipe looks absolutely perfect! i’ve been eating roasted sweet potatoes nonstop lately…and i don’t see any end in sight. 🙂
This looks delicious! Being second generation French-Canadian, I am a maple syrup fiend! I love going to visit family in Canada during maple harvesting season. Can’t wait to combine with some winter root veggies! Thanks for sharing!
This sounds delicious! The dressing sounds great also- I will have to try this out!
I made this to bring as a Christmas dinner side dish and it was awesome! Even my brother who describes himself as “anti green stuff” and my toddler who is hit or miss with salads happily gobbled it up!
that’s amazing! so happy to hear they enjoyed it 🙂
xoxo