Root Cranberry Herb Salad (Printable)
Earthy roasted root vegetables with tart cranberries and fresh herbs in a vibrant salad blend.
# What You’ll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and diced
02 - 1 large parsnip, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper
→ Cranberries
07 - 1/2 cup fresh or frozen cranberries
08 - 1 tablespoon maple syrup
→ Herbs & Dressing
09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - 1 tablespoon fresh thyme leaves
11 - 1 tablespoon fresh chives, finely chopped
12 - 2 teaspoons apple cider vinegar
13 - 1 tablespoon extra-virgin olive oil
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the diced carrots, parsnip, and sweet potato with 1 tablespoon olive oil, kosher salt, and ground black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 25 minutes, stirring halfway through for even cooking.
04 - In a small bowl, combine cranberries and maple syrup. After 25 minutes, scatter the cranberry mixture over the roasted vegetables and return to the oven for an additional 10 minutes, until cranberries burst and vegetables are tender.
05 - Transfer the roasted vegetables and cranberries to a serving bowl. Drizzle with apple cider vinegar and 1 tablespoon extra-virgin olive oil. Add chopped parsley, thyme, and chives. Toss gently to combine.
06 - Taste and adjust seasoning as needed. Serve warm or at room temperature.
# Expert Advice:
01 -
- It’s a colorful secret that turns simple veggies into a festive delight.
- The blend of herbs and cranberries makes every bite fresh and unexpectedly bright.
02 -
- Don’t rush the roasting—the slow caramelization of roots is what builds the deep flavor.
- Adding the cranberries late lets them burst just right without turning mushy, which changed how I prepare this dish forever.
03 -
- Always roast at high heat to get the caramelization without drying the vegetables out.
- The timing of cranberry addition is key: too early and they disintegrate, too late and they stay hard.