Impress for less with this stunning winter salad! It turns inexpensive root vegetables into a flavorful side dish or main salad that's hearty, seasonal, and delicious. The recipe yields 4 side servings/2 large servings.Recipe updated: originally posted in January 2019, I’ve tweaked the post adding more notes and new pictures.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Salad
Cuisine: vegetarian
Keyword: winter salad
Servings: 4
Calories: 440kcal
Author: Katia
Ingredients
1large beetroot, peeled
1 or 2 sweet potatoes, peeled
3carrots, peeled
3large parsnip, peeled
2red onions, peeled and cut into wedges
1 can(14oz-400 grams)chickpeas, drained
1 ½Tbsp olive oil, divided
salt and pepper, to sprinkle
3 cups(60 grams)baby arugula, washed (to add at the end)
Honey mustard dressing
1 ½Tbspolive oil
1 ½Tbspapple cider vinegar
1 ½tspDijon mustard
1 ½tsphoney or maple syrup
¼tspfine salt, plus more to taste
⅛tsppepper, plus more to taste
½garlic clove, grated (use more if you wish)
1 Tbspdried oregano or 2 Tbsp fresh parsley
Instructions
Arrange two racks on the top and bottom thirds of the oven. Preheat to 425°F/220°C.
Peel, wash and cut the root vegetables into equal size-chunks (between 1-2 inches).
Line two baking pans with parchment paper and place the vegetables chunks on one of them, drizzle with half of the olive oil, season with salt and pepper, toss gently with your hands and spread them evenly without overlapping.
Place the drained chickpeas in the second baking pan, season with salt, pepper add the rest of the olive oil. Toss well to coat and spread them evenly.
Place both pans in the preheated oven (the chickpeas on the lowest rack) and bake for about 25 minutes or until the veggies are soft and slightly golden.
Meanwhile, place the dressing ingredients in a jam jar, close the lid, and shake until well combined and emulsified. Set aside.
When the roasted vegetable and the chickpeas cool off a little bit, place the arugula on a large serving tray or in a large bowl, and arrange the vegetables and the chickpeas on top.
When it's time to serve the salad, shake the dressing again, then drizzle with the honey mustard dressing and serve!
Notes
Make ahead: If you make this winter salad ahead of time, I recommend assembling the salad with the arugula when it's time to serve or maximum 1-2 hour before, but make sure to add the dressing at the last minute.How to store it: it keeps in the fridge in an airtight container for up to 3-4 days (without arugula and dressing)Nutrition facts:the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.