Hearty Autumn Salad with Roasted Root Vegetables

You are going to want to eat this salad all the live-long day.

We made it in my Irresistible Vegetables class last month and I’ve been making it at least once per week ever since.

The added texture of the dijon dressing plus the sweetness and crispiness of the roasted root veggies take a “routine”, basic dish to a whole new level! They also make this salad so damn satisfying that it could easily be a meal on it’s own.

The other great part? The veggies are diced so small that they don’t take too long to roast. 20 minutes or so.

Everybody who has tried it has begged for the recipe, so here you go!

Autumn Salad with Tiny Roasted Root Vegetables


Roasted Root Vegetables
1 pound root vegetables (any variation of potatoes, sweet potatoes, carrots, turnips, parsnips), diced
2 tbsp extra-virgin olive oil
sea salt
4 medium shallots
1/2 tsp chopped rosemary (optional)

6 cups frisee (or other bitter salad green)
Roasted Root Vegetables (recipe included)

Dijon Apple-Cider Vinaigrette
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1-2 tbsp dijon or stone ground mustard
Pinches of salt and pepper

small bowl
fork or whisk
large mixing bowl
cutting board
chef’s knife
wooden spoon
baking sheet
parchment paper


Roasted Root Vegetables

  1. Preheat oven to 475 degrees.
  2. Line baking sheet with piece of parchment paper.
  3. In medium bowl, toss diced vegetables and shallots with olive oil and 1/2 tsp sea salt to coat.
  4. Spread the veggies out in one layer on baking sheet.
  5. Roast in oven until all veggies are tender and some are starting to brown at the edges (about 22-25 minutes).
  6. Toss up all vegetables, add another tablespoon of olive oil and 1/2 tsp chopped rosemary, if desired.
  7. Salad

    1. Combine all dressing ingredients in a small bowl and whisk with a fork until well-combined.
    2. Place frisee in mixing bowl, pour dressing over greens and toss to coat.
    3. Serve salad, top with roasted vegetables.

    Serves 4.

    Your welcome.

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