As the seasons shift and cooler weather sets in, there’s nothing more comforting than a dish that is both warming and packed with vibrant colors and flavors. The combination of bright citrus flavors, fresh greens, and earthy, caramelized vegetables is ideal in this Roasted Root Vegetable Salad with Citrus-Herb Dressing. This easy healthy meal will keep you feeling rooted and rejuvenated whether you’re searching for a healthy lunch, a beautiful side dish, or a light dinner. In addition, if you are craving a “salad” but have a hard time digesting too much roughage (as I often do), this a great alternative to satisfy you without the digestive woes.
Why You’ll Love This Salad
- Colorful and Nutrient-Dense: Root vegetables like carrots, purple potatoes, yams, and beets provide a powerhouse of vitamins and minerals, while arugula adds a fresh, peppery bite.
- Perfect Balance of Flavors: The sweetness of roasted vegetables pairs beautifully with the tangy citrus dressing, while toasted pine nuts and raisins add layers of crunch and chewiness.
- Make-Ahead Friendly: You can roast the veggies in advance and assemble the salad when you’re ready, making it a great option for meal prep.
- Easier on the Digestive Tract: Cooked Root vegetables give you fiber without the stress of breaking down too many raw veggies.
- Customizable: Depending on what you have on hand, feel free to substitute items such as sweet potatoes for yams, walnuts for pine nuts, or even a handful of goat cheese for extra smoothness.
Ingredients (Serves 4)
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium purple potatoes, scrubbed and cut into 1-inch cubes
- 1 large yam, peeled and cut into 1-inch cubes
- 2 medium beets, peeled and cut into 1-inch wedges
- 4 pearl onions, peeled and halved
- 2 cups arugula, washed and dried
- 1/4 cup raisins
- 1/4 cup pine nuts, lightly toasted
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh basil, torn or chiffonade
- 3 tbsp extra virgin olive oil
- Juice of 1 fresh lemon (about 2-3 tbsp)
- Salt and freshly ground black pepper, to taste
Instructions
Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roast the Vegetables
On the baking sheet, arrange the pearl onions, yam, purple potatoes, carrots, and beets. Season with salt and black pepper, drizzle with 1 tablespoon olive oil, and toss to coat. Evenly distribute them, then roast for 35 to 40 minutes, turning them over halfway through. Allow them to cool for roughly ten minutes after they are soft and beginning to caramelize.
Toast the Pine Nuts
Toast the pine nuts in a dry skillet over medium heat for two to three minutes, stirring often, while the vegetables roast. To avoid burning them, keep a watch on them. Once aromatic and golden, set aside.
Make the Dressing
Add the fresh lemon juice, a pinch of salt, a crack of black pepper, and the remaining 2 tablespoons of olive oil to a small bowl and whisk to combine.
Assemble the Salad
Arrange the arugula as the foundation in a bowl or on a big serving dish. Place the toasted pine nuts, raisins, and roasted veggies on top. On top, scatter the fresh basil and dill.
Dress & Serve
Just before serving, drizzle the salad with the zesty dressing. For a lovely display, lightly toss or leave as is. Warm or room temperature, serve.
Tips for Success
- Meal Prep: This salad keeps well in the fridge for a day or two. To maintain freshness, store the roasted veggies separately and add the arugula and dressing just before serving.
- Enhance the Flavor: Add crumbled feta or goat cheese for a tangy contrast.
- Extra Crunch: Swap pine nuts for toasted almonds or walnuts for a different texture.
Final Thoughts
More than just a salad, this quick and easy healthy meal is a celebration of the season’s bounty, bright tastes, and healthful ingredients. This salad will look great whether you’re preparing it for a festive feast, a family get-together, or yourself. Savor every morsel of this nutritious, nourishing, and delectable dish!
