Mediterranean Roasted Root Vegetable Salad
This Mediterranean Roasted Root Vegetable Salad is warm, hearty, and full of earthy flavor. The natural sweetness of roasted carrots, parsnips, and sweet potatoes pairs beautifully with balsamic-maple dressing and the crunch of toasted walnuts. It’s the kind of salad that works year-round — satisfying enough for a main course, yet elegant as a side dish. The roasted vegetables caramelize in the oven, creating deep flavor and a comforting aroma that brings the Mediterranean countryside to your plate.
Time:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Ingredients
1 lb carrots, peeled and diced
1 lb parsnips, peeled and diced
1 lb sweet potatoes, peeled and diced
1 red onion, peeled and sliced
2 tbsp olive oil
1 tsp dried thyme
1 tsp garlic powder
Salt and pepper, to taste
4 cups mixed greens
¼ cup balsamic vinegar
2 tbsp maple syrup
¼ cup chopped walnuts
Instructions
Preheat Oven:
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare Vegetables:
In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with olive oil, thyme, garlic powder, salt, and pepper. Mix until evenly coated.
Roast:
Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, stirring halfway through, until tender and caramelized on the edges.
Make the Dressing:
In a small bowl, whisk together balsamic vinegar and maple syrup. Taste and adjust seasoning with a pinch of salt and pepper if needed.
Assemble the Salad:
Arrange the mixed greens on a platter or in a large bowl. Top with the warm roasted vegetables, drizzle the balsamic-maple dressing over the top, and sprinkle with chopped walnuts.
Serve:
Serve warm or at room temperature. It’s equally delicious as a light main or a colorful side dish.
Tips
Cut Evenly: Dice vegetables into similar-sized pieces for even roasting.
Use High Heat: Roasting at 400°F ensures caramelization and prevents sogginess.
Don’t Overcrowd: Spread vegetables out; overcrowding causes steaming instead of browning.
Add Herbs Last: Dried herbs can burn easily. Toss halfway through cooking if you prefer a lighter flavor.
Enhance Flavor: Add a drizzle of olive oil right after roasting for extra richness.
Serve Warm: Warm vegetables slightly wilt the greens for a perfect texture contrast.
Toast the Walnuts: Lightly toast in a dry pan for 3–4 minutes to intensify flavor.
Balance the Dressing: Adjust sweetness or acidity by tweaking the maple syrup or vinegar ratio.
Variations
Mediterranean Herb Mix: Replace thyme with oregano and rosemary for a stronger Mediterranean note.
Add Cheese: Top with crumbled feta or goat cheese for creaminess.
Grain Boost: Add cooked quinoa, farro, or couscous to make it a complete meal.
Citrus Twist: Replace balsamic with lemon juice and zest for a brighter flavor.
Nut-Free Option: Swap walnuts for pumpkin or sunflower seeds.
Spiced Version: Add cumin and smoked paprika for a warm, earthy profile.
Roasted Garlic Dressing: Roast a few extra garlic cloves with the vegetables and mash them into the dressing.
Winter Version: Include beets or turnips for a heartier seasonal variation.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. Roast the vegetables in advance and store them separately. Warm them slightly before assembling with greens and dressing.
Q: Can I serve it cold?
A: You can, but it’s best slightly warm or at room temperature when the flavors are most aromatic.
Q: What kind of greens work best?
A: Arugula, spinach, or a spring mix works beautifully for their mild peppery balance.
Q: Can I use other nuts?
A: Yes. Pecans, almonds, or pistachios are great substitutes for walnuts.
Q: How do I make it vegan or dairy-free?
A: The recipe is naturally vegan as written — just ensure no cheese is added if you vary it.
Nutrition
(Per Serving, based on 4 servings)
Calories: 250
Protein: 4 g
Carbohydrates: 33 g
Fat: 12 g
Fiber: 7 g
Sugars: 13 g
Sodium: 240 mg
Conclusion
This Mediterranean Roasted Root Vegetable Salad proves that simple ingredients can create something extraordinary. The roasted roots bring depth and sweetness, the dressing adds a tangy-sweet glaze, and the walnuts offer a nutty crunch. It’s colorful, nourishing, and full of Mediterranean warmth — a perfect balance of rustic comfort and fresh sophistication.