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Fall Root Vegetable Salad with Chimichurri Dressing

Easy Roasted Vegetable Salad with Chimichurri Dressing

Karen Tedesco
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.
Serve this salad alongside grilled steak or as a vegetarian main dish for simple, delicious weeknight dinner.
4.67 from 9 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 391 kcal

Ingredients
 

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

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
  • 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 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.

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: 1servingCalories: 391kcalCarbohydrates: 48gProtein: 5gFat: 21gSaturated Fat: 3gSodium: 151mgPotassium: 1304mgFiber: 10gSugar: 12gVitamin A: 33731IUVitamin C: 68mgCalcium: 139mgIron: 4mg