Autumn Harvest Salad with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring honey-roasted sweet potatoes, parsnips, and creamy goat cheese on a bed of mixed greens. This american-inspired salads ready in about 45 minutes pairs medium, peeled and cubed sweet potatoes, medium, peeled and cubed parsnips, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (12 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium cubed sweet potatoes, 2 medium cubed parsnips, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp dried rosemary, and 1/4 tsp salt on a baking sheet.
  2. Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are golden and tender when pierced with a fork.
  3. Step 3: Arrange 5 cups mixed greens on a serving plate. Top with roasted vegetables, 1/2 cup crumbled goat cheese, and 1/4 cup toasted pumpkin seeds.
  4. Step 4: Drizzle with 3 tbsp apple cider vinaigrette and gently toss to combine just before serving.

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Frequently asked questions

How long does Autumn Harvest Salad with Roasted Root Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Autumn Harvest Salad with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Autumn Harvest Salad with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Autumn Harvest Salad with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Autumn Harvest Salad with Roasted Root Vegetables?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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