Roasted Root Vegetable Salad with Feta, Cranberries, Pecans & Rosemary

Recipe Information

– Prep Time: 20 minutes
– Cook Time: 35–45 minutes
– Total Time: 55–65 minutes
– Servings: 6
– Course: Salad, Side Dish
– Cuisine: Mediterranean-Inspired
– Cooking Method: Oven Roasting
– Difficulty Level: Easy
– Dietary Information: Vegetarian, Gluten-Free when using certified gluten-free ingredients

Ingredients

### For the Roasted Root Vegetables

– 1 pound sweet potatoes, peeled and cut into large chunks
– 1 pound baby Yukon Gold potatoes, halved or quartered
– 4 medium carrots, peeled and cut into thick diagonal pieces
– 3 tablespoons extra virgin olive oil
– 3 garlic cloves, finely minced
– 1 teaspoon dried thyme
– 1 teaspoon fresh rosemary, finely chopped
– ½ teaspoon smoked paprika
– ¾ teaspoon sea salt
– ½ teaspoon freshly ground black pepper

### For the Salad Toppings

– 4 ounces feta cheese, cut into medium cubes
– ½ cup dried cranberries
– ½ cup pecan halves, lightly toasted
– 2 tablespoons fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves
– 2 small sprigs fresh rosemary, for garnish

### For the Maple Balsamic Dressing

– 2 tablespoons extra virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– 1 tablespoon fresh lemon juice
– 1 small garlic clove, finely minced
– ¼ teaspoon sea salt
– ¼ teaspoon freshly ground black pepper

Instructions

### Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

If using a ceramic baking dish, choose one large enough to arrange the vegetables in a single layer. Crowding the vegetables can cause them to steam instead of roast.

A large, shallow baking dish is ideal for achieving tender centers and delicious golden edges.

### Step 2: Prepare the Root Vegetables

Wash the sweet potatoes, baby potatoes, and carrots thoroughly under cold running water.

Peel the sweet potatoes and carrots. The baby potatoes can remain unpeeled because their thin skins become delicious when roasted.

Cut the sweet potatoes into approximately 1½-inch chunks. Slice the carrots diagonally into thick pieces, and halve or quarter the potatoes depending on their size.

Try to keep the vegetables relatively uniform so they finish cooking at approximately the same time.

Pat them dry with a clean kitchen towel before seasoning. Removing excess moisture helps create better caramelization.

### Step 3: Season the Vegetables

Place the prepared sweet potatoes, carrots, and potatoes in a large mixing bowl.

Add the olive oil, minced garlic, dried thyme, chopped rosemary, smoked paprika, sea salt, and black pepper.

Toss everything thoroughly until the vegetables are evenly coated.

Make sure the herbs and olive oil reach every piece, as this seasoning mixture creates the aromatic roasted flavor that makes this recipe special.

### Step 4: Roast the Root Vegetables

Transfer the seasoned vegetables to the prepared baking sheet.

Spread them in an even layer, leaving a little space between the pieces.

Place the baking sheet in the preheated oven and roast for 35–45 minutes.

After approximately 20 minutes, gently turn the vegetables using a spatula to encourage even browning.

Continue roasting until the potatoes are fork-tender, the carrots are soft, and the sweet potatoes have lightly caramelized edges.

Cooking time may vary depending on the thickness of the vegetables and your oven.

### Step 5: Prepare the Maple Balsamic Dressing

While the vegetables are roasting, prepare the dressing.

In a small mixing bowl, combine the olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and black pepper.

Whisk vigorously until the ingredients are well blended and the dressing becomes slightly thickened.

Taste and adjust the seasoning.

For a sweeter dressing, add a little more maple syrup. For extra tanginess, increase the lemon juice or balsamic vinegar slightly.

Set the dressing aside until ready to assemble.

### Step 6: Toast the Pecans

Place the pecan halves in a dry skillet over medium-low heat.

Toast for approximately 3–5 minutes, stirring frequently, until fragrant and lightly golden.

Watch carefully because nuts can burn quickly.

Remove the pecans from the skillet and allow them to cool.

Toasting intensifies their nutty flavor and gives the salad an extra layer of delicious crunch.

### Step 7: Prepare the Feta and Cranberries

Cut the feta cheese into medium-sized cubes, similar to the pieces shown in the picture.

Avoid crumbling it too finely, as larger pieces create a beautiful presentation and provide creamy bites throughout the salad.

Measure the dried cranberries and separate any pieces that are sticking together.

If the cranberries seem particularly dry, soak them in warm water for 5 minutes, then drain and pat dry.

This optional step helps make them softer and juicier.

### Step 8: Assemble the Salad

Remove the roasted vegetables from the oven and allow them to cool slightly for about 5 minutes.

Transfer them into a large serving dish or leave them in an attractive oven-safe casserole dish.

Drizzle approximately half of the maple balsamic dressing over the warm vegetables.

Gently toss to distribute the dressing without breaking the tender sweet potatoes.

Scatter the dried cranberries evenly over the vegetables.

Add the toasted pecans, followed by the feta cheese cubes.

Arrange the toppings so every serving contains a balanced combination of vegetables, cheese, cranberries, and nuts.

### Step 9: Add the Final Garnish

Drizzle the remaining dressing lightly over the assembled salad, or serve it on the side.

Sprinkle freshly chopped parsley and thyme leaves over the top.

Place a few fresh rosemary sprigs in the center for an elegant presentation.

The contrast between the golden potatoes, orange vegetables, creamy white feta, dark red cranberries, and brown pecans creates a beautiful dish.

### Step 10: Serve and Enjoy

Serve the salad warm or at room temperature.

For the best texture, add the feta cheese and toasted pecans shortly before serving.

Enjoy this satisfying salad alongside roasted chicken, turkey, grilled fish, or your favorite vegetarian main course.