Colorful roasted root vegetables with a colorful combo of carrots, butternut squash and potatoes. Roast them on a sheet pan and toss with fresh greens and a zesty herb chimichurri sauce.

Photo of a large serving bowl and spoon with chunks of roasted root vegetables tossed with spinach, herbs and chimichurri dressing.

This dish is like a rainbow of color — veggie side dishes that add a punch to any plate are my favorite types of recipes to create. Here, the 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, like these oh-so-sweet and buttery glazed carrots.

Chimichurri sauce for the win!

Photo of a small dish serving fresh chimichurri dressing.

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 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.

A plate of colorful roasted root vegetables, including carrots and potatoes, garnished with fresh herbs and green sauce, sits next to a fork on a light gray surface with a pale cloth napkin nearby.

Roasting hearty winter 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.

Fall Root Vegetable Salad with Chimichurri Dressing
4.83 from 17 ratings

Roasted Root Vegetables with Chimichurri Sauce

Karen Tedesco
Colorful roasted root vegetables with a colorful combo of carrots, butternut squash and potatoes. Roast them on a sheet pan and toss with fresh greens and my favorite zesty chimichurri sauce made with fresh herbs.
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

Instructions
 

For the Chimichurri Sauce:

  1. Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.
  2. Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend.

For the salad:

  1. Heat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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 per serving

Calories: 391kcal Carbohydrates: 48g Protein: 5g Fat: 21g Sodium: 151mg Fiber: 10g Sugar: 12g

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

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.