Roasted Root Veggie Salad with Maple Vinaigrette

Embrace the Harvest: My Go-To Roasted Root Veggie Salad with Maple Vinaigrette

As we settle into November, with its cozy evenings and the promise of festive gatherings like Thanksgiving, my kitchen naturally gravitates towards comforting, wholesome dishes. There's something truly special about the bounty of the season, and for me, that often means turning to the humble root vegetable. They're hearty, nutritious, and incredibly versatile. Today, I want to share a recipe that perfectly captures the spirit of this time of year: a vibrant Roasted Root Veggie Salad, beautifully complemented by a bright, sweet, and tangy Maple Vinaigrette. It's an ideal dish for a weeknight meal, a show-stopping side for your holiday table, or even a light lunch.

The Magic of Roasting Root Vegetables

Roasting is, in my opinion, the best way to bring out the natural sweetness and depth of flavor in root vegetables. The high heat caramelizes their sugars, creating tender interiors and slightly crispy edges. It’s a simple technique that yields incredible results. For this salad, I typically use a mix of carrots, parsnips, sweet potatoes, and sometimes a few beets or even some rutabaga. The variety in color, texture, and taste makes each bite interesting. Don't be afraid to mix and match based on what looks good at your local market!

A Vinaigrette That Shines

While the roasted vegetables are certainly the star, it's the Maple Vinaigrette that truly ties everything together. The sweetness of maple syrup pairs wonderfully with the earthy notes of the vegetables, while apple cider vinegar provides that essential zing to cut through the richness. It’s a balanced dressing that feels both light and luxurious.

Ingredients

This recipe is quite flexible, so feel free to adjust quantities based on how many you're serving or what you have on hand.

For the Roasted Root Vegetables:

• 3-4 cups mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• (Optional) Fresh thyme or rosemary sprigs for roasting

For the Maple Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup (grade A dark robust is my preference)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Pinch of salt and freshly ground black pepper to taste

For Assembling the Salad:

• 4-5 cups mixed greens (spinach, arugula, spring mix)
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons crumbled goat cheese or feta (optional)

Instructions

Let's get cooking! This process is straightforward and yields fantastic flavor.

1. Prepare and Roast the Vegetables:

   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss the chopped root vegetables with olive oil, salt, and pepper until evenly coated. If using, add a few sprigs of fresh herbs.
   • Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding, as this will steam rather than roast them. Use two sheets if necessary.
   • Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelized. Flip them halfway through for even cooking. Remove from the oven and let cool slightly.

2. Make the Maple Vinaigrette:

   • While the vegetables are roasting, whisk together all the vinaigrette ingredients in a small bowl until well combined and emulsified. Taste and adjust seasoning as needed. You want a balance of sweet, tangy, and savory.

3. Assemble the Salad:

   • In a large serving bowl, gently combine the mixed greens with the slightly cooled roasted root vegetables.
   • Drizzle about half of the Maple Vinaigrette over the salad and toss gently to coat. Add more dressing if desired.
   • Garnish with toasted pecans or walnuts and crumbled goat cheese, if you're using them.
   • Serve immediately and enjoy the delightful flavors of the season!

This Roasted Root Veggie Salad is truly a standout dish – hearty enough to satisfy, yet fresh and vibrant. It’s a wonderful way to enjoy the warmth and comfort of November's harvest, and it always brings a smile to my face. Give it a try this week! What are your favorite seasonal salads or ways to enjoy root vegetables? I'd love to hear your ideas and tips in the comments below!

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