Roasted Kohlrabi and Root Vegetable Salad with Mustard Vinaigrette

By AislePrompt Test Kitchen · 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

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.

Equipment for this recipe

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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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