Why You’ll Love This Recipe

This salad brings together sweet, earthy roasted vegetables with crisp greens and a bright, balanced vinaigrette. It’s easy to make, naturally gluten-free, and can be served warm or at room temperature. Whether you’re cooking for a holiday meal, a casual dinner, or prepping lunch for the week, this dish offers both nourishment and flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Carrots
Parsnips
Olive oil
Salt
Black pepper
Mixed greens (such as arugula, spinach, or baby kale)
Red onion (thinly sliced, optional)
Toasted walnuts or pecans (optional)
Crumbled goat cheese or feta (optional)
Dried cranberries or pomegranate seeds (optional)

For the dressing:

Olive oil
Apple cider vinegar or lemon juice
Dijon mustard
Maple syrup or honey
Salt
Black pepper

Directions

Preheat the oven to 400°F (200°C).
Peel and slice carrots and parsnips into similar-sized sticks or rounds.
Toss with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
While vegetables roast, whisk together the dressing ingredients until emulsified.
In a large bowl or platter, layer mixed greens and top with warm roasted carrots and parsnips.
Add sliced red onion, nuts, cheese, and dried fruit if using.
Drizzle with dressing and toss gently to combine. Serve immediately.

Servings and timing

This recipe serves 4 as a side dish or 2 as a light main.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan: Skip the cheese or use a plant-based alternative.
Hearty Additions: Add cooked farro, quinoa, or lentils for a more filling salad.
Extra Flavor: Sprinkle roasted veggies with cumin or smoked paprika before roasting.
Fresh Herbs: Garnish with chopped parsley, dill, or thyme.
Crunch Boost: Add roasted chickpeas or sunflower seeds for extra texture.
Sweet Twist: Roast veggies with a drizzle of maple syrup for caramelized edges.

Storage/Reheating

Store components separately for best results:

Roasted vegetables: Store in the fridge for up to 4 days in an airtight container. Reheat in the oven or skillet before serving.
Dressing: Keep refrigerated in a sealed jar for up to 1 week.
Assembled salad: Best served fresh. If storing leftovers, the greens may wilt, but the flavor remains delicious.

FAQs

Do I need to peel the carrots and parsnips?

Peeling is recommended for a smoother texture, but you can scrub them well and leave the skins on for a more rustic feel.

Can I roast the vegetables ahead of time?

Yes, roast them in advance and reheat just before assembling the salad.

What greens work best in this salad?

Arugula, baby spinach, mixed spring greens, or even chopped kale work beautifully.

Is this salad good served cold?

Yes, it’s tasty warm, at room temperature, or cold, making it great for meal prep or picnics.

Can I use other root vegetables?

Absolutely. Try adding roasted beets, sweet potatoes, or turnips for more variety.

What’s a good nut substitute?

Pumpkin seeds, sunflower seeds, or chopped almonds make excellent alternatives.

How do I make the salad more filling?

Add a cooked grain like farro, brown rice, or quinoa, or serve alongside protein like grilled tofu or chicken.

Is this salad gluten-free?

Yes, it’s naturally gluten-free as long as all add-ins and dressing ingredients are certified gluten-free.

What cheese works best?

Goat cheese and feta add tangy creaminess, but blue cheese or shaved parmesan can also work well.

Can I use bottled dressing?

You can, but homemade dressing elevates the flavor and lets you control sweetness and acidity.

Conclusion

Roasted Carrots and Parsnips Salad is a delicious, colorful, and healthy way to enjoy seasonal vegetables in a fresh new way. Whether you’re serving it as a weeknight side, a festive holiday dish, or a light main course, this salad offers a beautiful balance of flavors and textures that’s sure to impress. Simple, elegant, and deeply satisfying — it’s a salad worth savoring.

Roasted Carrots and Parsnips Salad

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Roasted Carrots and Parsnips Salad is a warm, rustic salad featuring caramelized root vegetables, crisp greens, and a tangy vinaigrette. With optional toppings like nuts, cheese, or dried fruit, it’s a flavorful and nourishing dish perfect as a side or vegetarian main.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings (side) or 2 servings (main)
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
Peel and slice carrots and parsnips into uniform sticks or rounds.
Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
Meanwhile, whisk together all dressing ingredients in a small bowl until emulsified.
In a large bowl or serving platter, add the mixed greens and top with warm roasted vegetables.
Add red onion, nuts, cheese, and dried cranberries or pomegranate seeds if using.
Drizzle with the dressing and toss gently to combine. Serve immediately.

Notes

Roast vegetables with a touch of maple syrup for extra caramelization.
For a vegan version, omit cheese or use a plant-based alternative.
Add cooked quinoa, lentils, or farro for a more filling meal.
Best served fresh; store components separately if preparing ahead.
Try adding cumin or smoked paprika to the veggies before roasting for added depth.

Nutrition

Serving Size: 1 side salad
Calories: 240
Sugar: 8g
Sodium: 220mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg