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Roasted Vegetable Salad with Citrus Dressing

It's time to elevate your seasonal salads with a burst of vibrant flavors and nutrient-rich goodness. Enter our delightful Roasted Vegetable Salad with Citrus Dressing—a dish that not only captures the robust essence of winter produce but also adds a refreshing and zesty twist to your table. Try adding your favorite nuts or seeds to add texture and flavor!

Roasted Vegetable Salad with Citrus Dressing

Total Time:






Dietary Preference(s):



  • 500 grams beets (about 4 medium beets), peeled and cut into ½ inch thick wedges
  • 500 grams carrots, peeled and cut into ½ inch thick pieces
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 2 granny smith apples, cored and diced into ½ inch cubes
  • 1/2 cup chopped dates
  • 2 tbsp minced fresh cilantro
  • Dressing
  • Juice from half an orange (about 2-3 tbsp)
  • Juice from one lemon (about 2-3 tbsp)
  • 1 inch fresh ginger, grated
  • 1 tbsp maple syrup
  • 1 garlic clove, pressed or minced
  • 1/4 cup olive oil
  • 1/4 tsp sea salt
  • pinch of pepper

How to Make It


Preheat the oven to 400F.


To a parchment lined sheet pan add the cut beets, cut carrots, olive oil, salt and pepper. Toss to combine. Cover the sheet pan with foil and bake for 30 minutes. Toss and roast for 15-25 more minutes with the foil off or until vegetables are fork tender.


Set the cooked vegetables aside and make the dressing. Whisk together all of the dressing ingredients and set aside.


Once the roasted vegetables are slightly cooled, toss the vegetables along with the chopped apples, dates and dressing.


Top the salad with minced cilantro and enjoy.

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