Roasted Rutabaga Salad with Quinoa

Roasted Rutabaga Salad with Quinoa — the humble rutabaga (also called swede) might just be the most underrated winter vegetable out there. Most of us are left wondering: mash it? Toss it in a stew? But here’s the game-changer—roast it. Seriously, roasted rutabaga transforms into something golden, caramelized, and surprisingly irresistible. This warm salad brings it all together with nutty quinoa and a bright vinaigrette, proving once and for all that winter produce doesn’t have to be boring.

Rutabaga are often confused with being a turnip — that’s right, it’s not a turnip, people — okay… technically, it is actually a direct cross between cabbage and turnip, but there are some differences. Rutabaga has a sweeter flavour and grow to be quite a bit larger in size. The rutabaga’s dense flesh is yellowy-orange, with a sweet, earthy flavour — a flavour that is milder in taste and far superior than turnips — I think.

Ingredients for Swede and Quinoa Salad

This rutabaga and quinoa salad comes together with just a handful of wholesome, easy-to-find ingredients. Everything you need is available at a standard supermarket, making it a simple, nourishing winter salad you can make any day of the week.

• Rutabaga (also known as swede or German “Steckrübe”): One medium-sized, about 1kg, is plenty. Its sweet, earthy flavour deepens beautifully when roasted.
• Parsnips: Another underrated winter vegetable that adds natural sweetness once roasted.
• Garlic, olive oil, thyme and honey: This classic combination creates a deeply flavourful base for roasting the vegetables until caramelised and tender.
• Dressing ingredients: A simple vinaigrette made with olive oil, red wine vinegar, finely chopped shallots, garlic, salt and freshly ground black pepper.
• Salad additions: Fluffy quinoa as the nourishing base, tender lamb’s lettuce (also known as mâche), fresh parsley for brightness, and toasted hazelnuts for irresistible crunch.

Together, these ingredients create a warm-meets-fresh winter salad that’s hearty, wholesome and full of texture.

Rutabaga Is Not Actually a Turnip

It’s true — rutabaga is not actually a true turnip. Its alternative name reveals more about its origins: cabbage turnip. Rutabaga or swede as you may call them, are a cross between cabbage and turnip and is botanically a subspecies of rapeseed. Compared to the ordinary white turnip, it is slightly larger and noticeably sweeter. Its flesh has a beautiful yellow-orange colour and a sweet, earthy aroma. I would even say it tastes milder, smoother and a little more refined than the standard turnip.

In cooked dishes, this is where rutabaga totally shines, whereas turnips on the other hand…well, personally, I can’t even be in the same room as turnips cooking because of the strong smell. Or maybe it’s the mental association to the smell. My adversity definitely stems from a childhood overdose of mashed turnips. Perhaps they are not so bad as I make them out to be. Just maybe my misfortune was due to those older, larger turnips, the ones with a bitter taste.

I don’t entirely hate turnips. In Germany, it is more common to find pure white turnips at the local farmer’s markets — they are called globe turnip or snowball turnips. They are amazing and so different than the North American turnip I grew up on and was accustomed to — juicy, sweet and mild, they are a perfect addition to any salad.

So even though rutabagas may be one of these root vegetables that are easy to ignore, it’s really one your shouldn’t. You’d be missing out. They have what I find to be the perfect balance of buttery sweetness and earthiness. They are really great roasted, grilled, and of course as many of you may already know them, in your favourite rutabaga stew or soup.

An Easy Rutabaga and Quinoa Salad — Step by Step

This swede and quinoa salad comes together in a handful of simple, satisfying steps — the kind of cooking that feels effortless but delivers big flavour.

1. Roast the vegetables: Toss the swede and parsnips with olive oil, garlic, honey and thyme, then spread them out on a baking tray. Into the oven they go, where the edges caramelise and the centres turn tender and sweet.
2. Cook the quinoa: Simmer until fluffy and light, then fluff with a fork so the grains stay beautifully separate.
3. Whisk the dressing: Stir together olive oil, vinegar, shallots and garlic. Season well, as the salad should taste bright and balanced.
4. Bring it all together: Fold the roasted vegetables with the quinoa, lamb’s lettuce and parsley. Finish with toasted hazelnuts for crunch, and serve!

You’ll find the exact quantities in the printable recipe card below.

Tips for the Best Rutabaga and Quinoa Salad

This rutabaga and quinoa salad is easily adaptable. It’s the kind of recipe you can make again and again, never quite the same twice. Built on roasted roots and fluffy quinoa, it’s a flexible base for whatever winter vegetables, herbs or crunchy extras you have on hand. The sweet, earthy rutabaga pairs beautifully with almost everything, making seasonal swaps feel effortless — and always delicious. Here’s a few tips:

• Choose your quinoa. White, red or black quinoa all work beautifully here. Or mix them together for extra visual appeal.
• Add more root vegetables. Carrots, beetroot, parsnips or even sweet white turnips pair perfectly with swede. They all make perfect partners. Roasted winter vegetables bring depth, colour and natural sweetness to any quinoa salad — but parsnips are my personal favourite. Underrated, slightly nutty, and very delicious when roasted. One of my favourite ways to enjoy them is with apples, as in this parsnip apple risotto.
• Make it heartier. If you’d like to add a savoury twist, crisp up some Jamón Serrano (dry-cured Spanish ham) in a pan and fold it through the warm salad. The salty richness is a lovely contrast to the sweet roasted swede and honey.

If you’re looking for more delicious ways to cook with swede, here are a few cosy favourites to try next:

• Potato-Rutabaga Gratin with Gruyère
• Rutabaga Stew with Quinoa & Saffron
• Roasted Winter Vegetables – Easy Recipe
• Root Vegetable Soup with Barley

3.34 from 3 votes

Print

Roasted Rutabaga Salad with Quinoa

A simple and delicious recipe for quinoa and roasted rutabaga salad with parsnips, hazelnuts and lamb's lettuce. A simple and wholesome winter salad recipe.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Salad

Category Mediterannean

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Autor Elle

Ingredients

For the roasted vegetables:

• 1 medium rutabaga (ca. 1 kg), peeled and cut into bite-sized cubes (2-2,5 cm)
• 2-3 small parsnips, peeled and cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/4 teaspoon sea salt
• 6 sprigs fresh thyme, leaves removed

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons good-quality red wine vinegar
• 2 tablespoons finely chopped shallot
• 1 garlic clove, minced
• sea salt and freshly ground pepper, to taste

For the salad:

• 1/2 cup uncooked quinoa (red, white or tri-colour), rinsed (100 g)
• 4 to 5 handfuls lamb’s lettuce (Mâche)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup toasted hazelnuts, coarsely chopped (50 g)

Method

1. Preheat the oven to 375˚F / 190°C (170°C fan-assisted). Line a baking sheet with parchment paper.

2. In a medium bowl, toss the rutabaga and parsnips with the garlic, olive oil, honey, salt and thyme leaves until evenly coated. Transfer to the prepared baking sheet, and spread out into a single layer. Bake until caramelizing and tender, about 35-40 minutes (depending on how big or small your bite-sized pieces are).
3. Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool.
4. Remove the rutabaga and parsnips from oven and set aside to cool.
5. In a small bowl, whisk together the olive oil, vinegar, shallot, and garlic. Season with salt and pepper.
6. To assemble salad, in a large bowl, toss the roasted vegetables with cooked quinoa and lamb’s lettuce until everything is well combined. Scatter with the toasted hazelnuts, serve and enjoy!

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