This roasted root vegetable salad with zingy herb yoghurt dressing will take your salad game to the next level!
Happy 2021 everyone! Here’s to a fresh new start – I think we’re all in need of one. While Covid is not exactly a distant memory just yet, I welcomed 2021 as a clean slate of a year for myself. I’ve got lots of plans for this year, both personally and professionally, and I’m determined to make them happen! Sometimes we roll our eyes at New Year resolutions, but they really get me inspired and motivated to get the ball rolling on some positive changes.
Right here, I’m starting the year with a series: Eatnik’s 5 Salads of Summer. There’s five weeks left until the end of summer here in Australia – crazy! For the next five weeks I’ll be posting a new, exciting salad recipe to inspire you to up the veg. Boring salads are boring, but they don’t need to be. You’ll have a far more enjoyable time with vegetables if you ditch the soggy leaves for pops of colour, varying textures, zingy dressings and mouthfuls of crunch.
For week one, I’ve got a roasted root vegetable salad with herb yoghurt dressing. This is the perfect salad for you meal preppers out there. All components can be made in advance and kept in the fridge for serving up throughout the week. The root vegetables in this salad give it some body, making it feel more like a meal than a side. While these veggies would also suit a mustardy olive oil-based dressing, I’ve opted for a yoghurt. Nice and cooling and another texture to layer in.
Let’s up your salad game – join me for the next five weeks as we make some tasty dishes! Be sure to tag #Eatnik5SOS on Instagram so I can see your creations!
Andrea 🧡
Root Vegetable Salad with Herb Yoghurt Dressing
This roasted root vegetable salad with zingy herb yoghurt dressing will take your salad game to the next level!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 2 serves (as a main) 1x
- Category: Savoury
- Cuisine: Salad
Ingredients
Root vegetables
- 3 carrots, peeled and cut on an angle
- 2 parsnips, peeled and cut into wedges
- 2 beetroots, peeled and cut into wedges
- 1 fennel bulb, tops removed, cut into wedges
- 1 red onion, cut into wedges
- 1 sweet potato, cut into rounds (skin on)
- 2 tbsp olive oil
- 2 tsp flaky sea salt
Herb Yoghurt Dressing
- 1 clove garlic
- 1 cup herbs – I used mint, dill and chives
- ½ cup Greek yoghurt
- 1 tbsp horseradish cream
- 1 tbsp lemon juice
- 1 tsp salt
Salad
- 2 cups rocket (arugula)
- ¼ cup toasted pine nuts
- Fennel fronds, for garnish
Instructions
- For the root vegetables, preheat oven to 180°C. Line a tray with baking paper. Lay out vegetables and drizzle over olive oil and salt. Toss to coat. Roast for 30-45 minutes until everything has softened and lightly charred. Set aside to cool slightly.
- To make the herb dressing, combine all ingredients in a bowl and puree using a stick blender.
- To serve, spoon dressing on to a large serving tray. Top with roasted root vegetables, rocket and pine nuts. Top with fennel fronds and serve immediately.
Notes
- While this is a root vegetable salad, something like pumpkin, eggplant or zucchini would also work well. Use whatever you have available.
- Other herbs you could use in the dressing: parsley or basil
- If horseradish cream is unavailable (or not your thing), substitute with Dijon mustard.
- Any roasted nut will work – I personally prefer pine nuts or crushed/flaked almonds. Alternatively, toasted bread would also be delicious.
Looking for more salads? Try my All of the Greens Salad or my Go-To Summer Salad (a personal favourite!).
