Got a fridge full of root vegetables staring you down like they own the place? This Easy Thanksgiving Roasted Root Vegetable Salad is here to turn that veggie squad into a side-dish comedy show.
Roasting concentrates their natural sweetness until the edges caramelize to a bronzy kiss of flavor. It’s like a cozy hug for your holiday plate—without needing a passport to Turkey Town.
Pair it with turkey, roasted poultry, or even stand on its own as a lighter main if your appetite is feeling minimalist. That’s what I call planning for leftovers you’ll actually want to eat tomorrow.
Ready to chop, roast, and toss with a bright dressing? Grab your apron, and let’s make a salad that says “Thanksgiving” in the nicest possible way.
Contents
Equipment
Must-haves
- Sheet pan or roasting tray
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Whisk or small bowl for dressing
- Tongs for flipping and serving
- Measuring spoons
- Oven-safe serving dish (optional)
Nice-to-haves
- Parchment paper or silicone mat for easier cleanup
- Silicone brush for dressing application
- Salad tongs with attitude
- Microplane for zesting a lemon over greens (optional but fancy)
Ingredients
- 1 lb carrots, peeled and cut into 1/2-inch coins
- 1 lb parsnips, peeled and cut into 1/2-inch batons
- 1 lb sweet potatoes, peeled and cubed
- 1 red onion, peeled and cut into wedges
- 3 tbsp olive oil, divided
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 4 cups arugula or mixed greens
- 1/4 cup toasted walnuts or pecans
- 1/4 cup dried cranberries (optional)
- Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp maple syrup or honey
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/4 cup feta or goat cheese crumbles (optional)
Tip: If you don’t have exactly those veggies, toss in what you’ve got. The oven doesn’t judge—it caramelizes whatever it can get its mitts on.
What you’ll get from this salad: a vibrant mix of sweet roasted roots, peppery greens, and a bright, tangy dressing that ties everything together like a good trio on a karaoke night.
Extra info: Roasting in a single layer helps those edges crisp up nicely. If your pan is crowded, stagger veggies between batches to keep them beautifully caramelized.
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment if you’re feeling fancy about cleanup.
- In a large bowl, toss carrots, parsnips, sweet potatoes, and red onion with 2 tbsp olive oil, salt, pepper, thyme, and smoked paprika. Make sure every piece gets a little spa treatment.
- Spread the veggies in a single layer on the sheet pan. Roast 25–30 minutes, turning halfway, until they’re tender and edges are caramelized like tiny autumn sunbursts.
- Meanwhile, whisk together the dressing: remaining 1 tbsp olive oil, lemon juice, Dijon mustard, and maple syrup. Season with a pinch of salt if you like your taste buds to wake up.
- In a large serving bowl, toss the greens with a light drizzle of dressing while the roasted veggies are still warm. Warm veggies cling to greens like a toasted marshmallow to chocolate—delicious chemistry.
- Add the roasted veggies to the greens. Toss gently, then scatter walnuts, cranberries, and parsley. If using, crumble feta or goat cheese on top for extra tang.
- Season to taste with salt and pepper. Serve warm or at room temperature for flexibility that would make a contortionist jealous.
Good to Know
Roasted root vegetables are sweet, sturdy, and forgiving—perfect for Thanksgiving timing. You can absolutely make the dressing ahead and toss with greens just before serving, which means less chaos and more time for dessert diplomacy.
Storing tip: Keep dressing separate if you’re prepping ahead. The greens can meet the roasted veggies closer to serving so they don’t wilt like a sad Snapchat story.
Tips
- Roast in a single layer for maximum caramelization.
- Use a mix of roots for color and texture—carrots, parsnips, and sweet potatoes are a dream team.
- Finish with a squeeze of lemon just before serving to brighten the flavors.
- Omit cheese for a vegan version; the nuts and cranberries still make it festive.
- Leftovers? Turn them into a grain bowl or a hearty wrap.
Variations
- Beet version: swap in roasted beets for a purple powerhouse.
- Leafy swap: use kale or spinach if arugula isn’t calling your name.
- Protein boost: add roasted chickpeas or sliced roasted turkey for a more substantial salad.
- Citrus twist: swap lemon for orange or add a drizzle of pomegranate molasses for brightness.
Serving suggestions
- Serve alongside roasted turkey or turkey breast for a complete Thanksgiving plate.
- Pair with a grain like quinoa or farro to turn it into a heartier main in a bowl.
- Use as a colorful side on a holiday table or as a bright pre-dish to brighten up the meal lineup.
- Leftovers draped over greens make an easy lunch—no mystery leftovers here.
