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: 1 hr 15 mins

Level: Easy

Prep: 15 mins

Cook: 1 hr

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)
  • directions

    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.

    make it with yogurt instead!