Spring Root Vegetable Salad with Pistachio Vinaigrette
This Spring Root Vegetable Salad with Pistachio Vinaigrette is a fresh yet filling dish made with roasted carrots, beets, radishes, and potatoes served over spring greens and tossed with a bright, nutty pistachio dressing. Perfect as a light main or elegant side, this seasonal salad is vibrant, nourishing, and ideal for spring gatherings.
Ingredients
- For the Roasted Vegetables
- 2 cups carrots peeled and sliced on the bias
- 2 medium beets peeled and cut into wedges
- 1 cup radishes halved or quartered
- 1 1/2 cups baby potatoes halved
- 2 tbsp extra-virgin olive oil
- Salt and black pepper to taste
- For the Salad Base
- 4 cups spring greens arugula, spinach, or mixed greens
- For the Pistachio Vinaigrette
- 1/3 cup raw pistachios shelled
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 –2 tsp honey or maple syrup
- Salt and black pepper to taste
- Optional Toppings
- Fresh parsley or dill
- Crumbled goat cheese or feta
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss carrots, beets, radishes, and potatoes with olive oil, salt, and pepper.
- Spread vegetables in a single layer on the baking sheet.
- Roast for 30–35 minutes, flipping halfway, until tender and lightly caramelized.
- While vegetables roast, blend pistachios, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Let roasted vegetables cool for 5–10 minutes.
- Arrange greens on a serving platter or in a large bowl.
- Top with warm vegetables and drizzle with pistachio vinaigrette.
- Finish with herbs or cheese if using. Serve immediately.
Notes
- Cut vegetables evenly to ensure consistent roasting.
- Let vegetables cool slightly before assembling to prevent wilting greens.
- Store vinaigrette separately for best texture if making ahead.