Green Salad with Roasted Root Vegetables and Seed Mix

Name: Green Salad with Roasted Root Vegetables and Seed Mix
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 oz (280 g) medium beets, peeled and cut into ¾-inch (2 cm) cubes, peeled and cut into ¾-inch (2 cm) cubes; 10 oz (280 g) medium turnips, peeled and cut into ¾-inch (2 cm) cubes, peeled and cut into ¾-inch (2 cm) cubes; 8 oz (225 g) medium parsnips, peeled and cut into ¾-inch (2 cm) pieces, peeled and cut into ¾-inch (2 cm) pieces; 2½ tablespoons (37 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 3 sprigs fresh thyme sprigs; 2 tablespoons (30 ml) sherry vinegar; ½ teaspoon (2½ ml) Dijon mustard; ½ teaspoon (2½ ml) honey; 5 tablespoons (75 ml) extra-virgin olive oil; 1 small (30 g) shallot, minced, minced; 5 oz (140 g) mixed salad greens (such as spinach, arugula, and butter lettuce), washed and dried; ¼ cup (40 g) seed mix (pumpkin seeds, sunflower seeds, and sesame seeds); 2 tablespoons (6 g) fresh flat-leaf parsley, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant salad featuring tender mixed greens topped with caramelized roasted beets, turnips, and parsnips, finished with a crunchy seed mix and a bright vinaigrette. The roasted vegetables add sweetness and earthiness while the seeds provide texture and nutrition.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups per plate)

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Ingredients

4 servings

For the roasted vegetables
10 oz (280 g) medium beets, peeled and cut into ¾-inch (2 cm) cubes, peeled and cut into ¾-inch (2 cm) cubes
10 oz (280 g) medium turnips, peeled and cut into ¾-inch (2 cm) cubes, peeled and cut into ¾-inch (2 cm) cubes
8 oz (225 g) medium parsnips, peeled and cut into ¾-inch (2 cm) pieces, peeled and cut into ¾-inch (2 cm) pieces
2½ tablespoons (37 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
3 sprigs fresh thyme sprigs
For the vinaigrette
2 tablespoons (30 ml) sherry vinegar
½ teaspoon (2.5 ml) Dijon mustard
½ teaspoon (2.5 ml) honey
5 tablespoons (75 ml) extra-virgin olive oil
1 small (30 g) shallot, minced, minced
For serving
5 oz (140 g) mixed salad greens (such as spinach, arugula, and butter lettuce), washed and dried
¼ cup (40 g) seed mix (pumpkin seeds, sunflower seeds, and sesame seeds)
2 tablespoons (6 g) fresh flat-leaf parsley, roughly chopped, roughly chopped (optional)

Equipment (7)

2 large sheet pans (18×13 inches / 46×33 cm)
cutting board
sharp knife
small bowl for vinaigrette
whisk
salad spinner or paper towels
large salad bowl

Steps

Before you start

Preheat oven to 400°F (200°C)
Wash and trim all root vegetables
Have vinaigrette ingredients measured and ready

1
Prepare vegetables for roasting
- Toss the cubed beets, turnips, and parsnips on a large sheet pan with 2.5 tablespoons (37 ml) olive oil, salt, and pepper.
- Scatter the thyme sprigs over the vegetables and toss again until everything is evenly coated.
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Tip: Cut vegetables into uniform sizes so they roast evenly and finish at the same time.
2
Roast vegetables until caramelizedOven 400°F / 205°C
- Spread the vegetables in a single layer on the sheet pan.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until the edges are golden brown and tender when pierced with a fork.
- The beets should have darkened and the parsnips should be deeply caramelized.
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Ready when: Edges are golden brown and vegetables are tender when pierced with a fork; beets have darkened and parsnips are deeply caramelized
Tip: Don't crowd the pan—if vegetables are packed too tightly, they will steam rather than roast. Use two sheet pans if needed.
3
Make vinaigrette
- While the vegetables roast, whisk together the sherry vinegar, Dijon mustard, honey, and minced shallot in a small bowl.
- Slowly whisk in the 5 tablespoons (75 ml) olive oil until emulsified.
- Season to taste with salt and pepper.
- Set aside.
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Ready when: Vinaigrette is smooth and emulsified
Tip: Whisk the oil in slowly to create an emulsion that coats the greens evenly rather than pooling at the bottom.
4
Cool roasted vegetables
- Remove the roasted vegetables from the oven and let them cool on the sheet pan for 10 minutes.
- Remove and discard the thyme sprigs.
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Tip: Allowing vegetables to cool slightly makes them easier to handle and improves their flavor when served warm or at room temperature.
5
Dress greens and assemble salad
- Place the washed and dried mixed greens in a large bowl.
- Drizzle with about half the vinaigrette (about 3 tablespoons / 45 ml) and toss gently until the greens are lightly coated.
- Divide the greens among four plates or shallow bowls.
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Tip: Don't over-dress the greens—they should glisten but not be soggy. You can serve extra vinaigrette on the side.
6
Top with roasted vegetables and seeds
- Distribute the cooled roasted vegetables evenly over each plate of greens.
- Drizzle any remaining vinaigrette over the vegetables.
- Sprinkle each salad with a portion of the seed mix (about 2 tablespoons / 10 g per plate) and finish with fresh parsley if desired.
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Tip: Add seeds just before serving so they stay crisp and don't absorb moisture from the vinaigrette.

Good to know

Tips

For deeper caramelization, spread vegetables in a thinner layer and roast for 35–40 minutes instead of 30–35 minutes. Stir every 15 minutes to ensure even browning.
Warm roasted vegetables (served straight from the oven or reheated) contrast beautifully with cool greens and vinaigrette—serve warm or at room temperature depending on your preference.
Toast the seed mix lightly in a dry skillet over medium heat for 2–3 minutes before serving to enhance their nutty flavor and crispness.
Beets can stain other vegetables; if you're concerned, roast them on a separate sheet pan.

Make ahead

Roast the vegetables up to 4 hours ahead; store in an airtight container at room temperature. Make the vinaigrette up to 1 day ahead and refrigerate. Wash and dry the greens up to 6 hours ahead and store in a salad spinner or sealed container. Assemble the salads just before serving.

Storage & reheating

Best served fresh. Leftovers can be refrigerated for up to 2 days in an airtight container, though greens will soften. Roasted vegetables can be stored separately for up to 4 days in the refrigerator and reheated gently in a 350°F (175°C) oven for 5 minutes before serving. Vinaigrette keeps refrigerated for up to 1 week; whisk before using.

Substitutions

sherry vinegar → red wine vinegar or balsamic vinegar. Use the same amount; balsamic will add a slightly sweeter, deeper flavor.
seed mix (pumpkin seeds, sunflower seeds, and sesame seeds) → candied walnuts, pecans, or roasted almonds. Use the same amount (¼ cup / 40 g); nuts add richness instead of the nutty seed flavor.
mixed salad greens (such as spinach, arugula, and butter lettuce) → spinach, arugula, or kale (massaged with a bit of salt and oil). Choose one or mix two varieties; kale will need gentle massage before dressing.
medium parsnips, peeled and cut into ¾-inch (2 cm) pieces → carrots or celeriac (celery root), cut the same size. Both roast well with similar timing; carrots are sweeter, celeriac more earthy.