Roasted Root Vegetable and Cashew Salad

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A flavorful and filling salad full of caramelized veggies, crunchy cashews, creamy lemon dressing, and more!

Our Roasted Root Vegetable and Cashew Salad is loaded with nutrients and fresh flavor!

Lure loved ones to the dinner table with the enticing aromas of this roasted root vegetable and cashew salad. Carrots, potatoes, and parsnips are roasted to bring out caramelization, then cooled. After that, pour a yogurt based dressing over the root veggies before sprinkling a healthy dose of cashews and feta cheese on top. The final result is a beautiful salad packed with nutrients and flavor!

Roasted Root Vegetables Make The Best Base

If you're craving some veggies, this salad is perfect!

Salads come in all colors, leaf shapes, and textures. This one relies on the earthy taste of potatoes, parsnips, and carrots to provide a unique experience. The addition of arugula adds a nice bitter, yet magical bite. Especially once you add in the fixings of cashews and feta cheese! Using root vegetables as the foundation makes it easy to build up the flavor and color with all of the other ingredients.

Root vegetables are bulbous growths that either grow underground or at the base of the plant. Many of them, like potatoes, serve more potassium than a medium sized banana. Parsnips in particular, contain loads of vitamin C and K, and they bring a certain je ne sais quois to the party with their nutty undertones. Since most people don’t typically consume parsnips on a regular basis, identifying them can be fun.

Shake Up The Way You Dress Your Salad

This salad is great as a main course or side to your favorite protein.

Roasted root vegetable salad is made to taste great when other elements such as dairy and cashews are added. Yogurt lemon dressing provides the necessary acid, while feta cheese and cashews provide just the right amount of fat. Comparatively, cashews have a slightly buttery, sweet taste. Their spongey yet firm bite is most likely the reason for their popularity in curries and other savory stews. 

Another fun fact concerning cashews is that the nut actually forms at the base of a rather large apple. The cashew fruit, although not popular in the U.S., will most likely find its way into our culinary hearts very soon. Because the skin of the fruit is super-fragile, you might need to travel to Brazil to sample a fresh cashew apple.

Getting back to salad, though. Most definitely, this salad is not a one-note experience. Arugula’s brightness adds the required green element, rounding out all the flavors in a very unique way. This is not your regular ranch-dressed dinner salad!

How To Serve This Root Vegetable Salad

This tasty salad is full of yummy flavor and complementary textures.

If you are looking for more variety on holiday tables or a little something extra to go with protein, then this dish makes a great choice. I personally love taking roasted root vegetable salads to potlucks, because those are great events to get friends to venture beyond their comfort zone. Because this dish yields plenty, you can also hoard it all for yourself and make it lunch for a week. I play that card quite often! 

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Roasted Root Vegetable and Cashew Salad

The perfect colorful salad to pack for lunch or share at dinner!
Prep Time 10 minutes
Cook Time 35 minutes
Cool 15 minutes
Total Time 1 hour
Yield 6 people
Serving Size 1 cup
Course Dinner, Lunch, Salad
Cuisine Universal

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds new potatoes washed and quartered
  • 3 carrots medium, peeled and cut into 1" pieces
  • 3 parsnips medium, peeled and cut into 1" pieces
  • 1 red onion cut into 1" pieces
  • 4 cups arugula
  • 1/2 cup cashews raw, halved
  • 1/2 cup feta cheese diced

Creamy Lemon Dressing

  • 1/4 cup plain greek yogurt
  • 3 tablespoons olive oil extra virgin
  • 1 lemon juiced and zested
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 425°F
  • Toss the new potatoes, carrots, turnips, and red onion with oil and seasoning
  • Spread the mixture evenly on a baking sheet and roast for 25 minutes
  • Flip the vegetables and roast for 10 more minutes, or until everything is golden brown
  • Meanwhile, mix together the dressing ingredients until smooth
  • Remove the roasted vegetables from the oven and let cool
  • Toss together the cooled vegetables, arugula, cashews, feta, and dressing and serve!

Nutrition Information

Serving: 1cup | Calories: 386kcal | Carbohydrates: 52g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 671mg | Potassium: 1216mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5464IU | Vitamin C: 58mg | Calcium: 166mg | Iron: 3mg |
SmartPoints (Freestyle): 13
Keywords Easter, Gluten-Free, Vegetarian

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Want more cashews? Try this Asian Stir-Fry with Cashews & Chicken or our Plant-Based Cheese Spread that Tastes Great on Everything.

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Kelsey Butler, MS, RDN

Kelsey Butler is a Registered Dietitian and recipe developer. From a young age, Kelsey found a love for creating delicious recipes. Now, with a Master's in Nutritional Sciences, Kelsey uses her culinary skills to create healthy and unique recipes for many different diets. She is passionate about creating a healthy relationship with all foods and recipes that everyone can enjoy. Kelsey has a passion for cooking, but she also enjoys the outdoors, staying active, and traveling. She is currently living with her partner in New Zealand.

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