Roasted Root Vegetable Salad with Chimichurri

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This colorful roasted root vegetable salad recipe is absolutely bursting with flavor! Combine carrots, butternut squash and potatoes, roast them on a sheet pan and toss with fresh greens and a zesty herb chimichurri sauce.

This is root vegetable salad is like a rainbow of color — root 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 a summery roasted vegetable salad is a distant memory.

In the kitchen, the cooler months call for a shift toward the world of root vegetables —  carrots, sweet potatoes and butternut squash in particular — all with the 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, season with salt and pepper 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.

Chimichurri sauce for the win!

Hearty root vegetables tolerate a stronger hand with seasoning. I love to spice things up! For this recipe, I made a chimichurri sauce to contrast with the natural sweetness of the root vegetables.

Chimichurri is a delicious South American condiment to enjoy as a marinade or topping for just about anything. It’s a lot like a loose pesto sauce or herby dressing in consistency, and it adds a ton of bright flavor to this salad.

This zesty sauce ranks very high in my personal category of magically tasty green sauce like salsa verde and homemade basil pesto.

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.

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Roasted Root Vegetable Salad with Chimichurri

Karen Tedesco

This colorful roasted vegetable salad recipe is absolutely bursting with flavor! Winter vegetables including carrots, butternut squash and potatoes are oven-roasted before they’re tossed with fresh greens and a zesty chimichurri dressing.

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4.83 from 17 community reviews

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Ingredients

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
• ▢ ⅓ cup (20 g) Italian flat leaf parsley, chopped
• ▢ ⅓ cup (20 g) fresh cilantro, chopped
• ▢ ⅓ cup (60 ml) extra-virgin olive oil

Salad:

• ▢ 2 cups (280 g) peeled butternut squash, sliced into 1 1/2" cubes
• ▢ 1 (226 g) sweet potato, sliced into 1 1/2" cubes
• ▢ 1 bunch baby carrots, peeled and cut into 2-inch sticks
• ▢ 2 yellow potatoes (such as Yukon Gold) , sliced into 1 1/2" cubes
• ▢ 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

US Customary – Metric

Instructions 

For the 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.

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 ½ 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, it’s fun to 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.
• Save any leftover chimichurri in the refrigerator 3-4 days.

Optional salad mix-ins:

• 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

Nutrition

Calories: 391kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 151mg | Potassium: 1304mg | Fiber: 10g | Sugar: 12g | Vitamin A: 33731IU | Vitamin C: 68mg | Calcium: 139mg | Iron: 4mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Fall
• Gluten Free
• Salad
• Vegetables
• Vegetarian and Vegan
• Winter

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.