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Roasted Root Vegetable Salad with Chimichurri

4.63 from 8 votes

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Warm and colorful root vegetable salad bursting with flavor — roasted carrots, winter squash, potatoes and greens in a zesty fresh chimichurri sauce.

Fall Root Vegetable Salad with Chimichurri Dressing

This is really one of the best dishes to satisfy your (healthy) hunger cravings – root vegetable salad in rainbow colors.

They’re all roasted together and tossed with an herby/spicy dressing you’ll want to pour on everything.

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.

The possibilities of fall and winter salads are an excellent reason to look forward to the seasons changing.

In fact, it might help take the edge off any melancholy feelings when summer starts to fade.

Fall Root Vegetable Salad with Chimichurri Dressing

Roasting root vegetables

The easiest way to deal with a harvest of root vegetables is to peel them, slice them into bite-size chunks and drizzle with olive oil.

Put them on a sheet pan and roast for about 30 minutes at 425 degrees.

This simple technique transforms them into sweet nuggets.

I can’t think of a better way to enjoy them than in a salad.

This dish brings that breath of freshness and vibrancy you might be craving as the weather turns cooler, when those sweet tomatoes of summer are a distant memory.

Seasoning root vegetables

Hearty root vegetables welcome a stronger hand with spices and bold flavors.

That’s why I gravitate toward simple ways of cooking them.

It’s a good tactic to feature the globally-influenced seasonings I love using to spice things up!

Harvest Root Vegetable Salad with Chimichurri Sauce

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.

Harvest Root Vegetable Salad with Chimichurri Sauce

Chimichurri ranks very high in my personal category of magically tasty green sauces like salsa verde and homemade pesto.

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.

Fall Root Vegetable Salad with Chimichurri Dressing

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 vegetable recipes:

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Fall Root Vegetable Salad with Chimichurri Dressing

Root Vegetable Salad with Chimichurri

Karen Tedesco
Beautiful warm root vegetable salad bursting with flavor — a mixture of roasted carrots, winter squash, potatoes and greens in a zesty fresh chimichurri sauce.
Print Pin
4.63 from 8 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine Vegetarian
Servings 4 servings


Chimichurri Sauce:
  • 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
  • 1/3 cup (20 g) Italian flat leaf parsley, chopped
  • 1/3 cup (20 g) fresh cilantro, chopped
  • 1/4 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
  • 1/2 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


Make Chimichurri Sauce
  • 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.
Make 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.


  • 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. 
Optional additions:
  • 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


Serving: 1g | Calories: 393kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 154mg | Potassium: 1310mg | Fiber: 10g | Sugar: 12g | Vitamin A: 33728IU | Vitamin C: 69mg | Calcium: 133mg | Iron: 4mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. Jeff Herman says:

    5 stars
    I enjoyed reading this recipe Karen. I have a question. Each year we host a happy hour featuring tapas style food from a country. This year we have selected Argentina. I am cooking for 30 people and need to do a bit more prepping in advance. Will the salad be compromised at all if I were to roast the vegetables the night before and refrigerate until the following day? If not, how about if I roasted them 4 hours before?

    1. Hi Jeff – that a fun idea! Yes, you could roast the vegetables the day before but they taste much better warm or at room temperature. You could reheat them at 325 degrees for 10-12 minutes before serving. Otherwise they’d be fine roasted 4 hours ahead. I hope you enjoy!

  2. I made this last night and it was so good. Substituted delicata squash for butternut. Nice welcoming fall salad! Voted for you too, Karen! 🙂

  3. Mike Wargo says:

    do you have the nutrition facts for this recipe?

  4. This is my absolutely favorite kind of salad! We will be making it soon at our house! XO