Print

Roasted Carrots and Parsnips Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 3 medium carrots, peeled and sliced
  • 3 medium parsnips, peeled and sliced
  • 2 tablespoons olive oil (for roasting)
  • Salt, to taste
  • Black pepper, to taste
  • 4–5 cups mixed greens (arugula, spinach, or baby kale)
  • 1/4 red onion, thinly sliced (optional)
  • 1/4 cup toasted walnuts or pecans (optional)
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 2 tablespoons dried cranberries or pomegranate seeds (optional)

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel and slice carrots and parsnips into uniform sticks or rounds.
  3. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  4. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  5. Meanwhile, whisk together all dressing ingredients in a small bowl until emulsified.
  6. In a large bowl or serving platter, add the mixed greens and top with warm roasted vegetables.
  7. Add red onion, nuts, cheese, and dried cranberries or pomegranate seeds if using.
  8. 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

Find it online: https://thefamilycooking.com/roasted-carrots-and-parsnips-salad/