Roasted root vegetable salad

This recipe is full of vitamins and makes a lot of food for meals to come and can be served both warm or cold. 

SERVES: 4 | TIME: 60 mins. | SKILL SET: Easy

You can use any mix of root vegetables you prefer, in this instance, I used golden beets, carrots, parsnips and sweet potato. Peel, clean and cut everything into rounds for a uniformed look. If uniformity isn't your thing, rough-cut them, but try to keep them the same size for an even cook.


  • 5 carrots (washed and peeled)
  • 5 golden beets (washed and peeled)
  • 2 parsnips (washed and peeled)
  • 1 sweet potato (washed and peel
  • 1 cup of quinoa
  • 1/2 cup of Arugula 
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the dressing

  • 1 part olive oil
  • 1 part balsamic vinegar
  • 1 part maple syrup
  • Salt and lemon juice to taste

For the garnish

  • Seeds from one Pomegranate
  • Roughly chopped walnuts
  • Feta cheese


Preheat the oven to 400 degree F. Meanwhile, begin to make the quinoa according to directions on packaging.

Evenly chop the vegetables and lightly toss in olive oil and salt. Place on a cookie sheet and place in the oven for about 40 minutes, stirring/turning occasionally. 

While the vegetables are in the oven, make your dressing, prep your garnish and wash your greens. Set quinoa aside once done.

Once the vegetables are done, let cool for 5 minutes then begin building your salad. You can put everything into one large bowl if you're hosting a dinner party, or, make a single serving. 

Layer the quinoa at the bottom, then place vegetables on top over one half of the bowl and the Arugula on the other. Then sprinkle feta cheese, pomegranate seeds and walnuts on top. Drizzle maple dressing on top and serve.