Roasted Carrot and Sweet Potato Salad with Balsamic Glaze

Introduction

This Roasted Carrot & Sweet Potato Salad with Balsamic Glaze is a delightful mix of sweet, savory, and tangy flavors, perfect for a healthy and hearty meal. The natural sweetness of roasted carrots and sweet potatoes pairs beautifully with a rich balsamic glaze, while the addition of fresh greens and toasted nuts adds texture and depth. This salad is not only a treat for the taste buds but also visually stunning with its vibrant colors, making it a perfect dish for family dinners, special occasions, or meal prepping. It’s nutrient-rich, packed with vitamins, and simple to make. Let’s dive into this wholesome recipe!

Ingredients:

For the Salad:

• 4 large carrots, peeled and cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups baby spinach or mixed greens
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup dried cranberries or pomegranate seeds
• 1/4 cup toasted pecans or walnuts

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Preparation:

Step 1: Prepare the Oven and Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and sweet potatoes with olive oil, salt, pepper, thyme, and smoked paprika until evenly coated.

Step 2: Roast the Vegetables

3. Spread the seasoned carrots and sweet potatoes evenly on the baking sheet.
4. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning them halfway through to ensure even roasting.

Step 3: Prepare the Balsamic Glaze

5. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic.
6. Bring the mixture to a simmer over medium heat, stirring occasionally.
7. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly, then remove from heat. Season with a pinch of salt and pepper, and let it cool.

Step 4: Assemble the Salad

8. Once the roasted vegetables are ready, let them cool slightly.
9. In a large serving bowl or platter, layer the baby spinach or mixed greens.
10. Add the roasted carrots and sweet potatoes on top of the greens.
11. Sprinkle with crumbled feta, dried cranberries, and toasted pecans.

Step 5: Drizzle with Balsamic Glaze

12. Drizzle the cooled balsamic glaze over the salad just before serving.
13. Toss lightly to combine, or serve as is for a more dramatic presentation.

Cooking Note:

• The balsamic glaze will thicken as it cools, so make sure not to over-reduce it on the stove.
• You can substitute honey with maple syrup for a vegan-friendly version.
• Roasting the vegetables in a single layer prevents them from steaming and ensures caramelization.

Serving Suggestions:

• This salad can be served warm or at room temperature.
• Pair it with a crusty bread for a light lunch, or as a side dish with roasted chicken, grilled salmon, or a holiday turkey.
• For added protein, top the salad with grilled chicken or chickpeas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tips:

• Add a dash of cinnamon to the sweet potatoes for a warm, autumnal twist.
• If you like a bit of crunch, try adding some crispy bacon bits.
• To make the salad heartier, include a grain like quinoa or farro.
• Use a sharp knife or mandolin to ensure uniform vegetable pieces for even roasting.
• Always taste the balsamic glaze before drizzling to adjust the sweetness or tanginess to your preference.

Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 6g
• Sodium: 280mg
• Fat: 15g
• Carbohydrates: 42g
• Fiber: 8g
• Sugars: 22g

Conclusion

This Roasted Carrot & Sweet Potato Salad with Balsamic Glaze is a versatile dish that shines in any setting, from weekday lunches to festive holiday dinners. It’s a great way to incorporate more vegetables into your diet while enjoying a symphony of flavors. The combination of roasted, sweet, earthy vegetables with the tangy balsamic glaze is unbeatable, making it a new favorite for those who crave a satisfying and nutritious meal.

Roasted Carrot and Sweet Potato Salad with Balsamic Glaze

---

• Author: Imili Johnson
• Total Time: 45 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Salad:

• 4 large carrots, peeled and cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups baby spinach or mixed greens
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup dried cranberries or pomegranate seeds
• 1/4 cup toasted pecans or walnuts

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

---

Instructions

Step 1: Prepare the Oven and Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and sweet potatoes with olive oil, salt, pepper, thyme, and smoked paprika until evenly coated.

Step 2: Roast the Vegetables

3. Spread the seasoned carrots and sweet potatoes evenly on the baking sheet.
4. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning them halfway through to ensure even roasting.

Step 3: Prepare the Balsamic Glaze

5. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic.
6. Bring the mixture to a simmer over medium heat, stirring occasionally.
7. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly, then remove from heat. Season with a pinch of salt and pepper, and let it cool.

Step 4: Assemble the Salad

8. Once the roasted vegetables are ready, let them cool slightly.
9. In a large serving bowl or platter, layer the baby spinach or mixed greens.
10. Add the roasted carrots and sweet potatoes on top of the greens.
11. Sprinkle with crumbled feta, dried cranberries, and toasted pecans.

Step 5: Drizzle with Balsamic Glaze

12. Drizzle the cooled balsamic glaze over the salad just before serving.
13. Toss lightly to combine, or serve as is for a more dramatic presentation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320
• Sodium: 280mg
• Protein: 6g