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Winter Root Vegetable Salad with Herbed Yogurt Dressing

Make ahead and have the roasted vegetables and dressing ready to go. It makes a hearty quick lunch on its own or served alongside grilled chicken or tofu.

Ready in: Level: Easy
Prep: Cook: Yields: Serves 4



  • 1 lb turnips

  • 1 lb carrots

  • 1 lb parsnips

  • 1 lb sweet potatoes

  • 1 lb beets

  • 3 T olive oil

  • 2 T maple syrup

  • 1/2 c whole pecans (toasted)

  • 1/2 c crumbled feta cheese

  • 2 c arugula or other tender green

  • Dressing:

  • 1/2 c Stonyfield Organic Whole Milk Greek Yogurt

  • 2 T fresh mint

  • 2 T fresh basil

  • 1 lemon (juiced)

  • salt and pepper (to taste)


Step 1

Preheat oven to 400°

Step 2

Cut root vegetables into even parts (peel the bets, sweet potatoes, and turnips). You want all the vegetables to be around the same shape and size for even cooking.

Step 3

Toss the vegetables in olive oil and maple syrup and roast until cooked, about an hour.

Step 4

In the meantime, whisk all the ingredients for the dressing together.

Step 5

Once vegetables are cooked, scatter greens over a platter and place vegetables on top.

Step 6

Dollop on the herbed dressing.

Step 7

Top with toasted pecans, feta cheese, and serve.


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