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Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe

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4.1 from 4 reviews

A vibrant and wholesome Roasted Root Vegetables Salad featuring tender roasted beets, potatoes, and sweet potatoes tossed with fresh arugula and topped with a zesty cilantro dressing and crunchy spiced granola made from oats, pepitas, and almonds. This hearty salad blends earthy flavors with a flavorful twist, perfect for a nutritious meal or side dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 0 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Vegetables and Greens

  • 3 ounces fresh arugula leaves
  • 1 pound baby new potatoes
  • 4 shallots (peeled and quartered)
  • 3-4 golden beets (peeled and cut into wedges)
  • 3-4 red beets (peeled and cut into wedges)
  • 2 sweet potatoes (peeled and cut into chunks)

Roasting Oil and Seasoning

  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Granola Topping

  • 1/2 cup dry oats
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup sliced almonds
  • 2 tablespoons melted butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt

Cilantro Dressing

  • 1 bunch cilantro (including stems)
  • 2 tablespoons fresh ginger
  • 1/2 – 1 serrano pepper (seeded)
  • 1/4 cup canned chickpeas
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions

  1. Preheat and Prepare Veggies: Preheat the oven to 450 degrees F (232 degrees C). Arrange the golden beets, baby new potatoes, and shallots on one rimmed baking sheet, and place the sweet potatoes and red beets on another separate rimmed baking sheet. Drizzle both sheets evenly with olive oil, then toss or shake the vegetables to coat completely. Season both with salt and pepper to taste.
  2. Roast Vegetables: Place both baking sheets in the preheated oven and roast the vegetables for 30-40 minutes until they are tender but still have a slight crisp bite. Keep an eye on them to avoid over-roasting.
  3. Prepare Granola Topping: While the roots roast, spread the oats, pepitas, and sliced almonds on a third rimmed baking sheet. Drizzle the melted butter over the mixture, tossing to coat evenly. Sprinkle the curry powder, garlic powder, crushed red pepper, and salt over the nuts and oats, then toss everything together again ensuring a thin, even layer on the pan.
  4. Toast Granola: Place the granola in the oven during the last 5-10 minutes of the vegetable roasting time. Toast until the granola is golden brown and fragrant, stirring once halfway through to promote even coloring. Remove from the oven and let cool.
  5. Make Cilantro Dressing: Combine the cilantro (including stems), fresh ginger, seeded serrano pepper, canned chickpeas, garlic cloves, lime juice, honey, olive oil, water, and ground cumin in a blender. Blend until smooth and creamy. Season with salt and pepper to taste, and adjust consistency with water as needed for a pourable dressing.
  6. Assemble Salad: Once the roasted vegetables are warm and the granola is cooled, place the arugula leaves on a serving platter. Toss the warm roasted root vegetables with the arugula, then drizzle the cilantro dressing evenly over the top. Sprinkle generously with the savory granola topping for added crunch and flavor.

Notes

  • The combination of golden and red beets adds beautiful color and varied flavor to the dish.
  • Roasting at a high temperature ensures the vegetables caramelize slightly while remaining tender.
  • You can substitute pepitas and almonds with other nuts and seeds according to your preference.
  • The cilantro dressing can be made ahead and refrigerated for up to 2 days.
  • Adjust the serrano pepper quantity to control the dressing’s spiciness.
  • This salad can be served warm or at room temperature.

Find it online: https://cheftinaskitchen.com/roasted-root-vegetables-salad-with-cilantro-dressing-and-savory-granola-recipe/