Roasted Root Vegetable Salad Feta (Print Version)
Hearty mix of caramelized root vegetables, tangy feta, and fresh greens with zesty vinaigrette.
# What You'll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red beet, peeled and cubed
→ Other Vegetables
05 - 1 small red onion, cut into wedges
→ Seasonings & Oil
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Salad Base
11 - 4 cups mixed salad greens (arugula, baby spinach)
→ Toppings
12 - 3.5 ounces crumbled feta cheese
13 - ¼ cup toasted walnuts or pecans (optional)
→ Dressing
14 - 2 tablespoons olive oil
15 - 1 tablespoon balsamic vinegar
16 - 1 teaspoon Dijon mustard
17 - ½ teaspoon honey
18 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F (220°C).
02 - In a large bowl, toss carrots, parsnips, sweet potato, beet, and red onion with olive oil, thyme, rosemary, salt, and black pepper until evenly coated.
03 - Spread vegetables evenly on a parchment-lined baking sheet.
04 - Roast for 35 to 40 minutes, stirring halfway through, until tender and caramelized.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
06 - Arrange mixed greens on a large platter or individual plates.
07 - Top greens with warm roasted vegetables, crumbled feta, and toasted nuts if using.
08 - Drizzle dressing over salad just before serving.
# Expert Tips:
01 -
- Warm roasted vegetables taste almost like comfort food, but the feta and fresh greens keep it feeling bright and alive.
- It comes together in under an hour, and most of that time the oven does the work while you relax.
- Leftovers taste even better the next day when all the flavors have gotten to know each other.
02 -
- Don't crowd the baking sheet—if vegetables touch, they'll steam and never caramelize, which is the whole point of this recipe.
- The vegetables will still feel slightly firm when you pull them out, but they keep cooking for a minute or two after leaving the oven, so don't panic and cook them longer.
03 -
- If you're cooking for vegetarians and carnivores at the same time, this salad works as a hearty side next to roasted chicken or as a satisfying main on its own.
- Toasting your own nuts from raw almonds or walnuts takes five minutes in a dry pan and tastes noticeably better than store-bought toasted ones.