As the leaves change colors and the air turns crisp, fall is the perfect time to enjoy hearty and nutritious root vegetable salads. These salads not only celebrate the bounty of the season but also provide warmth and comfort. Here are three delightful examples of root vegetable salads to try this fall.
This salad is a vibrant addition to any fall table, combining sweet roasted beets and carrots with creamy goat cheese for a burst of flavor.
Begin by preheating your oven to 400°F (200°C). Peel and cut 3 medium beets and 3 large carrots into bite-sized pieces. Toss them in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25-30 minutes until tender and caramelized, stirring halfway through.
While the veggies are roasting, prepare a simple dressing using 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 3 tablespoons of olive oil. Whisk together until well combined.
Once the vegetables have cooled slightly, combine them in a large bowl with 4 cups of mixed greens, crumbled goat cheese, and walnuts for added crunch. Drizzle the dressing over the salad and toss gently to combine. This salad is perfect on its own or as a side dish for your fall gatherings.
This hearty salad is packed with nutrients, making it a filling option for lunch or dinner. The combination of sweet potato and quinoa is not only delicious but also very satisfying.
Start by cooking 1 cup of quinoa according to package instructions. While the quinoa is cooking, peel and dice 2 medium sweet potatoes into 1-inch cubes. Toss them in olive oil, salt, and pepper, then roast in the oven at 425°F (220°C) for about 25-30 minutes, or until tender.
For the dressing, whisk together 3 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar, and a pinch of salt.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1 cup of chopped kale, dried cranberries, and chopped pecans. Drizzle with the maple dressing and toss to combine. This salad is great warm or chilled and makes for excellent leftovers!
This unique slaw combines crunchy root vegetables with a zesty peanut dressing, making it a fun and flavorful side dish for fall barbecues or potlucks.
Begin by shredding 2 large carrots, 1 medium parsnip, and 1 small turnip using a box grater or food processor. Place the shredded vegetables in a large bowl. For the dressing, mix 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, and a pinch of red pepper flakes in a separate bowl until smooth.
Drizzle the dressing over the root vegetable slaw and toss well to coat. Let it sit for about 15 minutes to allow the flavors to meld. This slaw is a crunchy, refreshing addition to any meal and can be served on its own or as a topping for sandwiches.
These examples of root vegetable salad for fall not only highlight the seasonal flavors but also offer a healthy and satisfying way to enjoy the harvest. Enjoy experimenting with these recipes, and don’t hesitate to make them your own!