Roasted Root Vegetables Salad
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5 from 4 votes

Roasted Root Vegetables Salad

A gorgeous and filling fall salad made with roasted root vegetables, cilantro dressing, and a savory granola topping for crunch!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Salad
Cuisine: American
Servings: 6
Calories: 430kcal
Author: Sommer Collier


  • 3 ounces fresh arugula leaves

For the Roasted Root Vegetables:

  • 1 pound baby new potatoes
  • 4 shallots peeled and quartered
  • 3-4 golden beets peeled and cut into wedges
  • 3-4 red beets peeled and cut into wedges
  • 2 sweet potatoes peeled and cut into chunks
  • 2 tablespoons olive oil
  • Salt and pepper

For the Savory Granola:

For the Cilantro Dressing:


  • Preheat the oven to 450 degrees F. Place the golden beets, potatoes, and shallots on one rimmed baking sheet, and the sweet potatoes and red beets on another. Drizzle both with olive oil, shake to coat, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, until tender but crisp.
  • Pour the oats, pepitas, and almonds on another rimmed baking sheet. Drizzle with melted butter over the top and toss to coat. Add the spices and salt. Toss again and spread the granola out as thin as possible. Place in the oven for 5-10 minutes, until golden brown.
  • Place all the ingredients for the cilantro dressing in a blender, including the cilantro stems. Puree until smooth then salt and pepper to taste.
  • The serve, toss the warm roasted root vegetables with the arugula and place on a platter. Drizzle the cilantro dressing over the top, and sprinkle with as much savory granola as desired.


Serving: 1salad | Calories: 430kcal | Carbohydrates: 49g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 234mg | Potassium: 1006mg | Fiber: 9g | Sugar: 16g | Vitamin A: 6755IU | Vitamin C: 26.2mg | Calcium: 99mg | Iron: 3.4mg