Sesame Roasted Root Vegetable Salad with Fresh Herbs and Tangy Vinaigrette

This Sesame Roasted Root Vegetable Salad brings together caramelized root vegetables, toasted sesame seeds, and a vibrant tangy vinaigrette. Roasting intensifies the sweetness of radishes, carrots, and turnips, while fresh herbs and a sesame-laced dressing add brightness and depth. Served warm or at room temperature, this salad is perfect as a flavorful side or a hearty plant-based main.

Why You’ll Love This Recipe

• A unique way to enjoy root vegetables outside of soups or stews

• Toasted sesame seeds and oil provide rich, nutty flavor

• The tangy vinaigrette cuts through the sweetness of the roasted vegetables

• Excellent served warm or cold, making it suitable for every season

• Ideal for meal prep, picnics, or as a holiday side dish

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Carrots, peeled and chopped

• Radishes, halved or quartered

• Turnips or parsnips, diced

• Red onion, roughly chopped

• Olive oil

• Sesame oil (toasted)

• Sesame seeds (white or mixed)

• Fresh parsley and mint, chopped

• Garlic, minced

• Rice vinegar or apple cider vinegar

• Maple syrup or honey

• Salt and black pepper

• Optional: chili flakes for heat, lemon zest for brightness

Directions

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. In a bowl, toss the chopped root vegetables and red onion with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.

3. Roast for 25–30 minutes, turning once halfway through, until the vegetables are golden and tender.

4. While the vegetables roast, toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.

5. In a small bowl or jar, whisk together sesame oil, vinegar, maple syrup or honey, garlic, and a pinch of salt and pepper to make the vinaigrette.

6. Transfer the roasted vegetables to a large mixing bowl. While still warm, pour over the vinaigrette and toss gently to coat.

7. Add the chopped herbs and toasted sesame seeds. Toss again just before serving.

8. Serve warm, at room temperature, or slightly chilled.

Servings and timing

Serves: 4–6
Total time: 40 minutes (10 minutes prep, 30 minutes roasting)

Variations

• Add roasted sweet potatoes or beets for more color and depth

• Stir in cooked quinoa or lentils for a more filling salad

• Top with crumbled feta or goat cheese for a creamy element

• Swap rice vinegar with lemon juice for a citrus-forward version

• Add a spoonful of tahini to the vinaigrette for a creamier dressing

Storage/reheating

• Store in an airtight container in the refrigerator for up to 3 days

• Best served fresh, but can be reheated gently in a skillet or microwave

• If storing with dressing, the vegetables will marinate and become more flavorful over time

• Do not freeze, as the texture of the roasted vegetables will degrade

FAQs

Can I use other vegetables in this recipe?

Yes. This salad works well with sweet potatoes, golden beets, or even cauliflower. Just adjust roasting time as needed.

Is this salad served hot or cold?

It can be served warm, room temperature, or chilled — it’s delicious any way.

What’s the best substitute for sesame oil?

You can use olive oil with a small amount of tahini or peanut oil if sesame oil is unavailable.

Are sesame seeds necessary?

They add a distinct texture and nutty flavor, but you can substitute with chopped toasted almonds or sunflower seeds.

Can I use pre-roasted vegetables?

Yes, but they should be warmed and slightly crisped before adding the vinaigrette.

How do I keep the herbs fresh in the salad?

Add herbs just before serving to preserve their color and brightness.

Is this recipe vegan?

Yes, if using maple syrup instead of honey in the vinaigrette.

What protein pairs well with this salad?

Grilled tofu, roasted chickpeas, or even hard-boiled eggs are great plant-based options.

Can I make this salad in advance?

Yes, it holds up well when made a few hours ahead, just store it covered in the fridge.

What does this pair well with?

It complements grilled meats, roasted fish, or can be served alongside grain bowls or soups.

Conclusion

Sesame Roasted Root Vegetable Salad with Fresh Herbs and Tangy Vinaigrette is a fresh and modern take on classic roasted vegetables. With a balance of warmth, acidity, nuttiness, and herby freshness, this dish is as versatile as it is flavorful. Serve it as a side, a light lunch, or as part of a vibrant vegetarian spread—it’s sure to impress with both taste and color.

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