This roasted root salad celebrates the honest, earthy flavors of the harvest. Perfectly tender vegetables meet a bright, creamy dressing for a nourishing meal that feels as good as it tastes.
A vibrant, plant-forward salad featuring oven-roasted carrots, beets, and parsnips tossed with fresh arugula and a protein-rich maple-tahini dressing. It balances sweet earthiness with a zesty, savory finish.
1. Preheat your oven to 400°F (200°C).
2. Toss the chopped beets, carrots, and parsnips with olive oil, salt, and pepper on a large sheet pan.
3. Roast for 25–30 minutes until the vegetables are tender and slightly caramelized at the edges.
4. Whisk the tahini, maple syrup, lemon juice, and a splash of warm water in a small bowl until smooth.
5. Arrange the roasted vegetables over a bed of fresh arugula, drizzle with the dressing, and garnish with walnuts.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 22g |
| Carbohydrates | 58g |
| Protein | 9g |
Yes, the roasted vegetables hold up well in the fridge for up to 3 days. Add the dressing and arugula just before serving.
Absolutely. All ingredients used are naturally gluten-free.
If you don't have tahini, almond butter or a thick Greek yogurt works beautifully as a base for the dressing.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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