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This colorful roasted vegetable salad recipe is absolutely bursting with flavor! Winter vegetables like carrots, butternut squash and potatoes are oven-roasted to perfection before they’re tossed with fresh greens and a zesty chimichurri dressing.
This is root vegetable salad is really one of the best dishes to satisfy your (healthy) hunger cravings. And it comes in rainbow colors!
The veggies are all roasted together and tossed with an herby/spicy chimichurri salad dressing you’ll want to pour on everything.
This dish brings that breath of freshness and vibrancy you might be craving as the weather turns cooler, when those roasted vegetables salads of summer are a distant memory.
The possibilities roasted veggie salads all through the year are an excellent reason to look forward to the seasons changing, IMO. My love for healthful Mediterranean-inspired dishes has no bounds!
In the kitchen, cooler weather means a shift toward the world of root vegetables — carrots, sweet potatoes and butternut squash in particular — all with the gorgeous color of spectacular autumn leaves.
Roasting root vegetables in the oven
Roasting root vegetables is a simple technique that transforms them into sweet nuggets. I can’t think of a better way to enjoy them than in a salad!
The steps outlined here are the easiest way to deal with a harvest of root vegetables.
- Peel them with a sturdy swivel peeler
- Slice into bite-size chunks (be sure to use a sharp chef’s knife for this step)
- Drizzle with extra-virgin olive oil and put them on a sheet pan.
- Roast for about 30 minutes at 425 degrees, until the veggies are tender and browned on the edges.
Salad dressings for root vegetables
Hearty root vegetables welcome a stronger hand with spices and bold flavors.
A good approach is to feature globally-influenced seasonings. I love using them to spice things up!
What is chimichurri?
Chimichurri is a delicious South American condiment used most often in Argentina and Uruguay as a marinade or topping for grilled meat.
It’s a lot like a loose pesto sauce or herby dressing in consistency, and it adds a ton of bright green, zesty flavor to this salad.
For this recipe, I use the slightly spicy sauce like a salad dressing to contrast with the natural sweetness of the root vegetables.
The sauce is based on a short list of ingredients, including fresh parsley, cilantro, olive oil and red wine vinegar.
It’s very easy to stir together. The dressing bursts with herbal flavors — it has a nice spark of heat from the red chili and tangy acidity from the vinegar.
- Save any leftover chimichurri in the refrigerator or better yet, make a double batch!
- The sauce keeps well for a few days and is amazing used as a marinade or spooned over grilled steak, chicken or fish.
Serving idea: You can easily make a meal of this salad by serving it over cooked whole grains (barley, farro, brown rice) or as a vegetarian side dish fit for a holiday table.
More favorite Familystyle Food fall/winter vegetable recipes:
- Roasted Cauliflower with Chickpeas and Harissa
- Pumpkin Turkey Chili with White Beans
- Cream of Butternut Squash Soup with Ginger and Orange
- Smoky Sweet Potato and Black Bean Chili
- Pumpkin Pasta in Parmesan Garlic Cream Sauce
Easy Roasted Vegetable Salad with Chimichurri Dressing
- 1 green onion, white and light green sections, finely chopped
- 2 garlic cloves, thinly sliced
- 1 small fresh red chili, finely chopped or 1/2- 1 teaspoon crushed red chili flakes
- Kosher salt
- 2 tablespoons (30 ml) red wine vinegar
- ⅓ cup (20 g) Italian flat leaf parsley, chopped
- ⅓ cup (20 g) fresh cilantro, chopped
- ¼ cup (60 ml) extra-virgin olive oil
- 2 cups (280 g) peeled butternut squash, sliced into 1 1/2" pieces
- 1 (226 g) sweet potato, sliced into 1 1/2" pieces
- 1 bunch baby carrots, peeled and cut into 2-inch sticks
- 2 yellow potatoes (such as Yukon Gold) , sliced into 1 1/2" pieces
- ½ cup sliced red onion
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt
- 3 cups baby spinach
- 1 cup radicchio leaves, torn into pieces
For the Chimichurri Dressing:
- Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.
- Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend.
For the salad:
- Heat oven to 425 degrees.
- Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add 1/2 teaspoon salt. Toss everything together and roast 20 minutes.
- Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown.
- Put the vegetables in a large serving bowl along with the spinach and radicchio. Pour about half the sauce over and toss together. Serve with additional sauce on the side.
Karen’s Notes and Tips
- To add variety to the salad, cut the vegetables into different bite-sized shapes — half moons, cubes and stubby matchsticks.
- The roasted vegetables and sauce keep well made a few days in advance. Briefly warm the vegetables before tossing with the greens and chimichurri.
- This salad makes a perfect holiday side dish or vegetarian main dish served over cooked whole grains. Make a double batch of the chimichurri to serve over grilled steak, chicken or fish.
- Crumbled soft cheese like feta, goat or blue
- Sliced raw or roasted cherry tomatoes
- Toasted pecans or sliced almonds
- Tender sprigs of fresh parsley and cilantro