Root Vegetable Salad
Warm roasted vegetables, crisp massaged kale, and creamy tahini dressing. This root vegetable salad is the salad of my dreams. It’s quick, easy, delicious, and the perfect way to get in veggies this winter. It can be served as a side salad or the main course with your choice of protein.
Why You’ll Love This Recipe
- Easy to make. This root vegetable salad is incredibly easy to make.
- Comforting. The warm veggies make this salad a comforting meal.
- Versatile. You can add in whatever veggies you have on hand – broccoli and brussels sprouts would a great addition. It can be served as a side dish or main dish.
- Made with wholesome ingredients. It is made with the best ingredients to nourish your body.
- Fits into many diets & lifestyles. This salad is gluten free, dairy free, paleo, vegan, and whole30 approved.
- Packed with flavor. From the warm roasted veggies, to the fresh herbs and creamy tahini dressing, this is packed with flavor.
- Nourishing. It is rich in healthy fats, complex carbs, antioxidants, vitamins, and minerals.
- Staple recipe. This will become a staple in your household.
Ingredients & Substitutions
- Extra virgin olive oil. This will be used to roast the vegetables for this root vegetable salad.
- Kale. This will be the base of the salad. You can use any dark leafy green.
- Endive. 1 belgian endive, chopped. I like adding this in for a crunch factor and the bitter greens benefits.
- Root vegetables. Beets, carrots, and sweet potatoes, roughly chopped. Cauliflower cut into florets.
- Tahini. The base of the creamy dressing. It gives a slight nutty flavor.
- Lemon juice. Juice from 1/2 of a lemon, about 1/2 tbsp.
- Garlic. 1 garlic clove, about 1 tbsp minced garlic.
- Seasonings. You will be using turmeric, cayenne, salt and pepper.
- Fresh herbs. Fresh parsley and thyme are used to add more vibrant flavor.
- Hemp seeds. These add healthy fats and some plant based protein.
How to Make
Step 1
Season & roast veggies. Preheat the oven to 425. Season the vegetables for the root vegetable salad with olive oil, salt, turmeric, and a dash of cayenne. Bake for about 20-25 minutes, tossing halfway through.
Step 2
Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt.
Step 3
Make the dressing. Add all dressing ingredients to a bowl and combine until smooth. Slowly add in room temp water to thin to desired consistency.
Step 4
Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine.
Step 5
Serve & enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy!
Expert Tips
- For extra crispy veggies in this root vegetable salad, turn oven to broil in the last few minutes of baking.
- As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
- Massage the kale with olive oil and salt to soften it, this will make it less crunchy and hard.
- Serve with protein of choice for a balanced meal. I love serving with grilled chicken or ground turkey.
Frequently Asked Questions
What should I serve this root vegetable salad with?
Serve with protein of choice to make it a balanced meal or serve alongside your favorite dinner! It would be delicious with these french onion chicken thighs.
Is it dairy and gluten free?
Yes! It’s dairy free, gluten free, paleo, whole30, and vegan.
How do I store it?
Allow the roasted vegetables to cool and then store in an airtight container in the fridge for up to 4 days. Store the dressing in a separate airtight container in the fridge.
You May Also Like
- Chicken Sweet Potato Bowl
- Crispy Quinoa Salad
- Tahini Caesar Salad
- Chicken Bacon Ranch Bowls
- Winter Grain Bowl
- Salmon Bowl with Creamy Herb Dressing
Root Vegetable Salad
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups kale, finely chopped
- 1 belgian endive, chopped
- 1-2 medium beets, peeled and roughly chopped
- 2-3 carrots, peeled and roughly chopped
- ½ head cauliflower, cut into florets
- 1 small sweet potato, cut into 1 inch pieces
- ¼ cup tahini
- ½ tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp turmeric powder
- ½ tsp cayenne pepper
- salt and pepper, to taste
Instructions
- Season & roast veggies. Preheat the oven to 425. Season the vegetables for the root vegetable salad with olive oil, salt, turmeric, and a dash of cayenne. Bake for about 20-25 minutes, tossing halfway through.
- Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt.
- Make the dressing. Add all dressing ingredients to a bowl and combine until smooth. Slowly add in room temp water to thin to desired consistency.
- Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine.
- Serve & enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy!
Notes
- Massage kale with olive oil and dash of salt to soften it.
- For crispy veggies, turn oven to broil in last 1-2 min of baking.
- Serve with protein of choice for balanced meal.
- Store in an airtight container in the fridge for up to 4 days. Store dressing separate.
- Use creamy, runny tahini for the best results.
It was very good with a nice kick from the cayenne pepper. The only issue is you didn’t include the sweet potato on the list of ingredients and unless you look back through the blog you will miss it. The other thing is the amount of lemon juice isn’t clear. I also looked back to understand how much with that. We will definitely make it again.
Hi Laura, thanks so much for your comment! Adding cayenne is a great idea. I appreciate you catching and pointing out those mistakes, I just updated them so the recipe should reflect them now! I’m glad to hear you will be making it again!