Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty autumn salad featuring roasted kohlrabi and root vegetables, tossed in a tangy mustard vinaigrette, inspired by the fresh produce of Baden-Württemberg’s regional markets. This german-inspired vegetarian ready in about 45 minutes pairs olive oil, divided salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 30 min Serves 4 German cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and cubed kohlrabi, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and golden brown at the edges.
  3. Step 3: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp olive oil, and 1/2 tsp salt until the vinaigrette emulsifies.
  4. Step 4: Transfer the roasted vegetables to a large serving bowl, pour the mustard vinaigrette over them, and toss gently to coat.
  5. Step 5: Sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup toasted walnuts just before serving.

Frequently asked questions

How long does Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette take to make?

Total time is about 45 minutes (15 min prep + 30 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 Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette?

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 Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette?

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 Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette 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 Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette?

German vegetarian 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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