Roasted Root Vegetable Salad with Chimichurri

Recipe and Photo by Karen of Familystyle Food and @familystylefood


Roasted Root Vegetable Salad with Chimichurri

Beautiful warm root vegetable salad bursting with flavor — a mixture of roasted carrots, winter squash, potatoes, and greens in a zesty fresh chimichurri sauce.

  • Author: Karen of FamilyStyle Food | @familystylefood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 1x
  • Category: Salad
  • Method: Bake + Chop
  • Cuisine: Vegetarian



  • 1 green onion, white and light green sections, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 small fresh red chili, finely chopped or 1/21 teaspoon crushed red chili flakes
  • Kosher salt
  • 2 tablespoons (30 ml) red wine vinegar
  • 1/3 cup (20 g) Italian flat leaf parsley, chopped
  • 1/3 cup (20 g) fresh cilantro, chopped
  • 1/4 cup (60 ml) extra-virgin olive oil


  • 2 cups (280 g) peeled butternut squash, sliced into 1 1/2″ pieces
  • 1 (226 g) sweet potato, sliced into 1 1/2″ pieces
  • 1 bunch baby carrots, peeled and cut into 2-inch sticks
  • 2 yellow potatoes (such as Yukon Gold) , sliced into 1 1/2″ pieces
  • 1/2 cup sliced red onion
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • Kosher salt
  • 3 cups baby spinach
  • 1 cup radicchio leaves, torn into pieces



  1. Put the green onion, garlic, chili and 1 teaspoon salt in a small bowl. Pour the vinegar over and let sit 10 minutes.
  2. Add the parsley and cilantro to the bowl and stir. Pour over the olive oil and stir again to blend.


  1. Heat oven to 425 degrees.
  2. Combine the squash, sweet potato, carrots, and yellow potato on a large rimmed baking sheet. Pour the oil over and add 1/2 teaspoon salt. Toss everything together and roast 20 minutes.
  3. Add the red onion to the vegetables and stir the mixture around. Roast an additional 10 minutes or until the vegetables are tender and golden brown.
  4. Put the vegetables in a large serving bowl along with the spinach and radicchio.  Pour about half the sauce over and toss together. Serve with additional sauce on the side.


  • To add variety to the salad, cut the vegetables into different bite-sized shapes — half-moons, cubes, and stubby matchsticks.
  • The roasted vegetables and sauce keep well made a few days in advance. Briefly warm the vegetables before tossing with the greens and chimichurri.
  • This salad makes a perfect holiday side dish or a vegetarian main dish served over cooked whole grains. Make a double batch of the chimichurri to serve over grilled steak, chicken, or fish.

Optional additions:

  • Crumbled soft cheese like feta, goat or blue
  • Sliced raw or roasted cherry tomatoes
  • Toasted pecans or sliced almonds
  • Tender sprigs of fresh parsley and cilantro

For more of Karen’s FamilyStyle Food recipes, visit her website or @familystylefood

Keywords: chimichurri, carrots, roasted vegetables, winter squash, potatoes, salad, healthy, onions, cilantro, olive oil, garlic, red wine vinegar, chili, butternut squash,

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3 Simple Steps

To a freshly tossed salad


Simply expand the bowl by pulling on the specially designed base.


Add your favorite dressing (use the convenient dressing cup!).


Enjoy a freshly tossed salad for the premium salad experience.

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