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.

Winter Root Vegetable Salad with Herbed Yogurt Dressing

Go to recipes

By Stonyfield

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 hour 15 minutes

Level: Easy

Prep: 15 minutes

Cook: 1 hour

Yields: Serves 4

Print Recipe

Ingredients

Salad:

1 lb turnips
1 lb carrots
1 lb parsnips
1 lb sweet potatoes
1 lb beets
3 Tbsp olive oil
2 Tbsp 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 Greek plain Whole Milk yogurt
2 Tbsp fresh mint
2 Tbsp 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.