Roasted Root Vegetable Salad

If you don’t eat a lot of salads during the winter, you should. I know it sounds counterintuitive but the colder months are when greens are the freshest and best in my opinion. Also, it’s the perfect time to play around with warm salads where part of the salad topping is added warm. This addition slightly wilts the greens and cheese. In this roasted root vegetable salad, an assortment of parsnips, rutabagas, carrots, and celeriac are tossed with homemade croutons, pepitas, and fresh apple for a bit of sweetness.

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 main meal salads


  • 4 cups 1/4″ cubed mixed root vegetables (parsnips, rutabaga, turnips, carrots, celeriac, beets
  • 2 small shallots, sliced
  • 2 tablespoons olive oil, divided
  • 1 apple, peeled, cored, and diced
  • 2 teaspoons maple syrup
  • 1/4 cup pepitas
  • 4 slices Dave’s 21 Whole Grain and Seed Bread
  • 4 cups baby or shredded lettuce
  • Gorgonzola, for serving
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maples syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400˚.
  2. Prepare root vegetables as needed by peeling and cutting into 1/4″ cubes. Toss the root vegetables with sliced shallots and 1 tablespoon olive oil. Roast until golden and tender, 40 to 50 minutes. Upon removing, toss with apple, peptias, and 2 teaspoons maple syrup.
  3. While the root vegetables are roasting, cube the bread and toss with the remaining tablespoon of olive oil. Add to the oven with 15 or so minutes remaining of roasting the root vegetables. Bake until brown and crisp.
  4. Once the root vegetables and croutons are ready, assemble the salad. Place the greens in a large bowl and add the root vegetable mixture, croutons, and gorgonzola if using. In an airtight container, add the olive oil, apple cider vinegar, maple syrup, and salt. Shake vigorously and pour over salad. Toss until well combined and serve.

Step by Step

Variations for the Roasted Root Vegetable

I love that salads can be so easily adapted. Even recipes I share for salads are never made the same way twice. I’ll switch up the vegetables, add in grains or legumes, or add whatever greens I might have floating around.

Greens: Lettuce can be swapped out for arugula, spinach, kale, or a combination of all the greens depending on what you have on hand.

Grains: I love adding grains to salads and using quinoa or sorghum add even more goodness to the salad (and match the grains in the croutons!)

Root Vegetables: I used parsnips, rutabagas, celeriac, and carrots for this particular version but beets, turnips, or even sweet potatoes would be great.

Roasted Root Vegetable Salad-5

Featured Ingredient: Dave’s Killer Bread 21 Whole Grains and Seeds

If you’re in the market for a piece of bread that feels like a meal by itself, this variety of Dave’s bread is it. Using it as croutons feels perfect to me- it’s hearty, flavorful, and the perfect companion for those winter salads I keep talking about.

Maple Roasted Beet Salad
Honey Roasted Butternut Squash Salad
Sweet Potato Quinoa Salad

Roasted Root Vegetable Salad with Homemade Croutons