Roast Root Vegetable Salad With Dijon Vinaigrette

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Total Time
10 mins
50 mins

Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad.

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  1. Pre-heat the oven to 400°F
  2. Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
  3. Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
  4. Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
  5. To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
  6. Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.