Source: Julie Van Rosendaal | Catégorie: Salades

Roasted Root Vegetable and Winter Squash Salad

Sturdy root veggies and winter squash are an easy combination because they have a similar density and cook in the same amount of time. Roasting imparts a smoky-sweet flavor that makes these veggies delicious warm or cold. Canola oil’s high heat tolerance is ideal for oven roasting.

Roasted Root Vegetable and Winter Squash Salad


  • Roasted Vegetables
  • 1 medium dark-fleshed sweet potato, peeled and cut into cubes
  • 1 large parsnip, peeled and cut into cubes
  • 1 small butternut squash, peeled and cut into cubes
  • 10 small carrots, scrubbed and cut into bite-sized pieces
  • 2 small beets, peeled and cut into wedges
  • 1 sweet or purple onion, peeled and cut into wedges
  • 1 head of garlic, halved crosswise
  • 1/4 cup canola oil 75 mL
  • 2-3 sprigs fresh rosemary and/or thyme
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground black pepper 2 mL
  • Vinaigrette
  • 1/4 cup canola oil 75 mL
  • 3 Tbsp balsamic vinegar 45 mL
  • 1 tsp grainy mustard 5 mL
  • 1 tsp honey 5 mL
  • Salad
  • 4 cups fresh arugula 1 L
  • 1 cup walnut halves, toasted 250 mL


  • 1. Preheat oven to 425 °F (220 °C).
  • 2. Spread out vegetables on heavy, rimmed baking sheet, keeping beets to one side so they don’t stain other vegetables. Tuck in garlic halves and drizzle everything with canola oil.
  • 3. Pull leaves off stems of rosemary or thyme and if it’s rosemary, finely chop; sprinkle over vegetables along with salt and pepper. Toss to coat everything well, then spread out in single layer on sheet (if it’s too crowded, divide between two sheets).
  • 4. Roast 30-40 minutes, stirring once or twice, until tender and golden on edges. Meanwhile, in small bowl, whisk together all vinaigrette ingredients. Lay bed of arugula on large platter.
  • 5. While vegetables are still warm, squeeze garlic cloves out of their skins over them and gently toss. Spread out on bed of arugula and drizzle with dressing. Sprinkle with toasted walnuts and serve immediately. (Alternatively, cool roasted vegetables and refrigerate overnight; assemble salad and serve it cold.)


8 servings


1 cup (250 mL)


Per Serving

Lipides24 g
Gras saturés2 g
Cholestérol0 mg
Glucides25 g
Fibres5 g
Sucres10 g
Protéines5 g
Sodium210 mg
Potassium462 mg