Creamy Roasted Root Salad
Transform your salad game with this vibrant and satisfying recipe for Creamy Roasted Root Salad! Featuring a medley of caramelized carrots, parsnips, beets, and sweet potatoes, roasted to perfection with olive oil and aromatic garlic powder, this dish delivers an irresistible balance of earthy sweetness and savory depth. Tossed with crisp mixed greens and drizzled in a luscious dressing made from tangy Greek yogurt, creamy mayonnaise, a hint of honey, and Dijon mustard, this salad is as hearty as it is refreshing. Perfect for a light dinner or a crowd-pleasing side, this warm roasted vegetable salad is ready in under an hour and brimming with flavor-packed, wholesome ingredients. Enjoy it as a colorful, nutrient-rich addition to your seasonal recipe collection!
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 2 medium Beets
- 2 medium Sweet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Mixed salad greens
- 0.5 cup Greek yogurt
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Chives, chopped
Instructions
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Peel the carrots, parsnips, beets, and sweet potatoes. Cut them into 1-inch chunks for even roasting.
In a large bowl, toss the root vegetables with olive oil, garlic powder, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheets. Ensure they are not overcrowded to allow for proper roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender and caramelized.
While the vegetables are roasting, prepare the creamy dressing. In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, and chopped chives. Adjust seasoning with salt and pepper to taste.
Once the vegetables are roasted, allow them to cool slightly for about 5-10 minutes.
In a large serving bowl, toss the mixed salad greens with half of the dressing. Add the roasted vegetables on top and drizzle with the remaining dressing.
Garnish with extra chives, if desired. Serve the salad slightly warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 58.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3029 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
