Roasted Root Vegetable Salad with Walnut Vinaigrette

A vibrant and flavorful salad featuring roasted root vegetables, a tangy walnut vinaigrette, and crunchy toasted walnuts. A perfect salad for autumn or winter.

Prep Time

15 minutes

Total Time

45 minutes

Calories

652

Level

Easy

Yields

4 servings

Cost

£1.60

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Dinner•Salad

Cuisine:

British

Cooking Style:

Roasting

Dietary:

Gluten-Free

Ingredients

Servings

1lbCarrots(Peeled and chopped into 1-inch pieces)

£0.45

1lbParsnips(Peeled and chopped into 1-inch pieces)

£0.90

1lbBeets(Peeled and chopped into 1-inch pieces (use golden beets to avoid staining other vegetables))

£0.80

2tbspOlive Oil(For roasting vegetables)

£0.15

0.5tspSalt

£0.01

0.3tspBlack Pepper(Freshly ground)

£0.02

0.5cupWalnuts(Halved or chopped)

£1.50

3tbspWalnut Oil(For vinaigrette)

£0.75

2tbspRed Wine Vinegar(For vinaigrette)

£0.10

1tspDijon Mustard(For vinaigrette)

£0.05

1tspHoney(For vinaigrette)

£0.08

5ozFresh Arugula(Or mixed greens)

£1.20

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£6.41

£1.60 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss the carrots, parsnips, and beets with olive oil, salt, and pepper. Spread in a single layer on a large baking sheet.
3
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
4
While the vegetables are roasting, toast the walnuts in a small dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from pan and let cool.
5
In a small bowl, whisk together walnut oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
6
In a large bowl, toss the roasted vegetables with the arugula and walnut vinaigrette.
7
Transfer the salad to a serving platter or individual plates. Sprinkle with toasted walnuts and chopped fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (340g)

652 kcal / 2728 kJ

Carbs

48g

18% of RDA

Fat

50g

71% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

24 g

27% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Roasting the vegetables separately (e.g., beets on their own sheet) can prevent color bleed, especially with red beets.

Feel free to add other root vegetables like sweet potatoes or turnips.

If you don't have walnut oil, you can substitute with olive oil, but the walnut oil adds a distinct flavor.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Baking Sheet

Whisk

Small Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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