This roasted vegetable salad is packed with seasonal vegetables, served over a bed of arugula and topped with feta, toasted seeds and a balsamic-dijon dressing. Easy, versatile and delicious!
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4as a side
Calories294kcal
AutorElle
Ingredients
For the salad:
1small sweet potato,peeled and cut into 2 cm pieces (about 225 g)
1carrot,peeled and cut into 2 cm pieces
1parsnip,peeled and cut into 2 cm pieces
1/2small celery root,peeled and cut into 2 cm pieces (about 250 g)
50gfeta or sheep’s cheese,crumbled (or to taste) (optional)
For the dressing:
1tablespoonextra-virgin olive oil
1tablespoonbalsamic vinegar
1tablespoonfresh lemon juice
1teaspoonDijon mustard
2tablespoonschopped flat-leaf parsley
Method
Preheat the oven to 425°F /220°C.
In a medium roasting pan, toss the sweet potato, carrot, parsnip, celery root, beetroot and onion with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, in a small bowl, whisk together the olive oil, vinegar, lemon juice, and mustard until combined, then add in the parsley. Season with salt and pepper, to taste.
Arrange the arugula on a serving platter or shallow salad bowl, top with the roasted vegetables. Drizzle over the dressing and top the salad with the roasted seeds and feta (if using). Serve warm or at room temperature. Enjoy!