This wintery entrée salad combines bright, crunchy, and refreshing salad qualities with the comforting coziness of roasted root vegetables.

Roasted Root Vegetable Salad with Arugula, Walnuts, and Blue Cheese

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Why restrict your enjoyment of salads to summer? This wintery vegetarian entrée has all your favorite salad feels—it’s bright, crunchy, and refreshing—plus the comforting coziness of roasted root vegetables. Win-win. :)

Serves 4

  • 1/2 pound carrots, cut into 1 1/2-inch sticks
  • 1/2 pound parsnips, cut into 1 1/2-inch sticks
  • 1/2 pound small potatoes, cut into 1/2-inch wedges
  • 1 teaspoon coarse kosher salt, or more to taste
  • 1 teaspoon freshly ground pepper, or more to taste
  • 1/4 cup olive oil, divided
  • 6 cups loosely packed arugula (about 3 ounces)
  • 1/3 cup chopped, toasted walnuts
  • 1 1/2 teaspoons red wine vinegar, or more to taste
  • 1/3 cup crumbled blue cheese

Preheat an oven to 375°F.

In a large bowl, combine the carrots, parsnips, potatoes, salt, pepper, and 2 tablespoons of the olive oil. Transfer to a large, rimmed baking sheet and roast until tender, about 20 minutes.

Set aside to cool to room temperature.

In a large bowl, toss the roasted vegetables, arugula, walnuts, vinegar, and remaining 2 tablespoons of olive oil. Add more salt, pepper, or vinegar to taste.

Arrange the salad on plates, top with the blue cheese, and serve.

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