Close
Photo:Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
ThisRoasted Vegetable Salad with Dijon Vinaigretteis simple to make but has a surprisingly complex flavor profile. The sweet potato, celery root and beets become slightly caramelized, bringing out their natural sweetness. At the same time, roasting creates a crisp exterior on the cannellini beans, which provide a delightful pop when you bite into them. Antioxidant-rich kale brings a bit of freshness to this salad and is massaged until tender with the sweet-tart vinaigrette. And toasty pecans add an amazing crunch that complements the creamy goat cheese. Keep reading for our expert tips, including how to prep the celery root.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients6tablespoonsextra-virgin olive oil, divided1teaspoonground pepper, divided3cupscubed peeledsweet potato(¾-inch; about 1 large)2cupscubed peeledcelery root(¾-inch; about 2 medium)2cupscubed peeledbeets(¾-inch; about 2 large)1 (15-ounce) canno-salt-added cannellini beans, rinsed2tablespoonscider vinegar1tablespoonDijon mustard2teaspoonshoney½teaspoonsalt, divided6cupschopped stemmedkale(about 1 large bunch)1cuppecanhalves, roughly chopped and toasted½ cup crumbledgoat cheese(2ounces)
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsextra-virgin olive oil, divided
1teaspoonground pepper, divided
3cupscubed peeledsweet potato(¾-inch; about 1 large)
2cupscubed peeledcelery root(¾-inch; about 2 medium)
2cupscubed peeledbeets(¾-inch; about 2 large)
1 (15-ounce) canno-salt-added cannellini beans, rinsed
2tablespoonscider vinegar
1tablespoonDijon mustard
2teaspoonshoney
½teaspoonsalt, divided
6cupschopped stemmedkale(about 1 large bunch)
1cuppecanhalves, roughly chopped and toasted
½ cup crumbledgoat cheese(2ounces)
Directions
Preheat oven to 425°F with racks in top third and lower third positions.
Whisk 2 tablespoons oil and ½ teaspoon pepper together in a large bowl. Add 3 cups sweet potatoes, 2 cups celery root, 2 cups beets and rinsed cannellini beans; toss to coat. Divide the mixture between 2 large rimmed baking sheets, spreading in an even layer.
Roast until the vegetables are browned in spots and the beans are crispy, about 30 minutes, rotating the pans between the top and bottom racks halfway through.
Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon mustard, 2 teaspoons honey, ¼ teaspoon salt and the remaining 4 tablespoons oil and ½ teaspoon pepper together in a small bowl until combined.
Frequently Asked Questions
Absolutely! A couple of our favorite substitutions include using sweet potatoes instead of butternut squash, or swapping the celery root for turnips.
To avoid mushy vegetables, follow these simple rules: Preheat the oven to a high temperature. Use a sheet pan with a low rim and allow for enough space around each vegetable. If the vegetables are too crowded, they will steam rather than roast. Halfway through cooking, rotate the pans on the oven racks. You can turn the vegetables over if you wish, but you don’t have to with this recipe.
This salad is a meal in itself. However, you could serve it over a favorite grain or with bread. Another option is to stuff the salad into a pita pocket.
EatingWell.com, September 2024
Rate ItPrint
Nutrition Facts(per serving)441Calories29gFat38gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
