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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.
4.63 from 8 votes
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 393 kcal

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
  • 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

Salad:

  • 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
US Customary - Metric

Instructions
 

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.

Notes

  • 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

Nutrition

Serving: 1gCalories: 393kcalCarbohydrates: 49gProtein: 6gFat: 21gSaturated Fat: 3gSodium: 154mgPotassium: 1310mgFiber: 10gSugar: 12gVitamin A: 33728IUVitamin C: 69mgCalcium: 133mgIron: 4mg