Roasted Root Veggie Salad

Roasted Root Veggie Salad

Two Chef Mission
Update any simple salad by tossing it with sweet dried cranberry, crunchy walnut and perfectly seasoned roasted root veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 2 people
Calories 645 kcal


  • Cutting Board
  • Chef Knife
  • 2 Mixing Bowl
  • Sheet Tray
  • Blender or Whisk
  • Heat Resistant Spatula


  • 1 bag Salad Greens your choice
  • 2 Tbsp Dried Cranberries
  • 2 oz Walnuts
  • 1 each Carrot peeled, diced
  • 1 each Turnip diced
  • 1/4 each Onion diced
  • 1 clove Garlic minced
  • 1 Tbsp Rosemary chopped
  • 2 Tbsp Thyme chopped
  • 1 Tbsp Sage chopped
  • 1/2 Tbsp Dijon Mustard
  • 2 oz Apple Cider Vinegar
  • 3 oz Olive Oil
  • Salt as needed
  • Pepper as needed
  • Olive Oil as needed


  • Preheat the oven to 350 F.
  • Toss the root veggies with oil, salt, pepper, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes. Let cool.
  • For the vinaigrette blend or whisk together the garlic, 1/2 the herbs, dijon, salt, pepper, vinegar and oil.
  • Toss the salad greens with the dressing and top with the root veggies, nuts and dry cranberries.
  • Serve & Enjoy!


If you want roast the nuts in the oven for 5-7 minutes to help bring out a toasty flavor and crunch.


Calories: 645kcalCarbohydrates: 22gProtein: 6gFat: 62gSaturated Fat: 8gSodium: 63mgPotassium: 287mgFiber: 5gSugar: 11gVitamin A: 1121IUVitamin C: 26mgCalcium: 104mgIron: 3mg
Keyword fall, Recipes, Simple Recipes, Vegan, vegetables, Vegetatarian
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