Looking for a vibrant and nutritious dish that will impress your guests and tantalize your taste buds? Look no further than this Roasted Root Vegetable Salad with Dijon Shallot Dressing! With its colorful medley of sweet carrots, earthy parsnips, and zesty red onions, this salad not only looks stunning on the plate but also bursts with flavor in every bite. Perfectly roasted to caramelized perfection and drizzled with a tangy dressing, this recipe is a celebration of seasonal produce that’s as delightful to eat as it is to prepare. Ready to elevate your salad game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups carrots, peeled and diced
- 2 cups parsnips, peeled and diced
- 1 cup red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup Dijon mustard
- 1 shallot, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Mixed greens for serving
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the root vegetables caramelize and develop a rich flavor.
- Prepare the vegetables: Peel and dice the carrots and parsnips into uniform pieces, about 1-inch in size, to ensure even cooking. Chop the red onion into similar-sized pieces.
- In a large mixing bowl, combine the diced carrots, parsnips, and chopped red onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the vegetables until they are evenly coated with the oil and seasoning.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and golden brown. Stir the vegetables halfway through the cooking time to ensure even roasting.
- While the vegetables are roasting, prepare the Dijon shallot dressing. In a small bowl, combine 1/4 cup of Dijon mustard, the minced shallot, 1 tablespoon of apple cider vinegar, and 1 tablespoon of honey. Whisk the ingredients together until smooth and well combined.
- Once the vegetables are roasted, remove them from the oven and allow them to cool slightly for about 5 minutes.
- In a large serving bowl, add a generous handful of mixed greens as the base for your salad. Top the greens with the roasted root vegetables.
- Drizzle the Dijon shallot dressing over the salad, using as much or as little as you prefer. Toss the salad gently to combine the flavors and ensure the greens and vegetables are evenly coated with the dressing.
- Serve the roasted root vegetable salad warm or at room temperature. Enjoy this delicious and nutritious dish as a side or a light main course!
Tips
- Uniform Cutting: To ensure even cooking, make sure to cut your carrots and parsnips into uniform 1-inch pieces. This helps all the vegetables roast at the same rate, resulting in perfectly tender bites.
- High Heat Roasting: Preheating your oven to 425°F (220°C) is crucial for achieving that golden-brown caramelization on the vegetables. Don’t skip this step!
- Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze.
- Toss Halfway Through: Stir the vegetables halfway through roasting to ensure they cook evenly and develop a nice, roasted flavor on all sides.
- Customize Your Greens: Feel free to mix and match your greens! Spinach, arugula, or kale can add a different flavor profile and texture to your salad.
- Adjust the Dressing: The Dijon shallot dressing is versatile—add more honey for sweetness or a splash of lemon juice for extra acidity to suit your taste preferences.
- Serve Warm or Room Temperature: This salad is delicious served warm right out of the oven or at room temperature, making it a great option for meal prep or entertaining.With these tips in mind, you’ll be well on your way to creating a stunning and flavorful Roasted Root Vegetable Salad that everyone will love!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
