Roast Root Vegetable Salad With Dijon Vinaigrette Recipe

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Roast Root Vegetable Salad With Dijon Vinaigrette
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  1. Pre-heat the oven to 400°F
  2. Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
  3. Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
  4. Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
  5. To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
  6. Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1475.42 Kcal (6177 kJ)
Calories from fat 947.6 Kcal
% Daily Value*
Total Fat 105.29g 162%
Sodium 1118.01mg 47%
Potassium 303.45mg 6%
Total Carbs 103.89g 35%
Sugars 60.3g 241%
Dietary Fiber 35.05g 140%
Protein 1.64g 3%
Vitamin C 7.5mg 13%
Iron 0.4mg 2%
Calcium 61mg 6%
Amount Per 100 g
Calories 389.96 Kcal (1633 kJ)
Calories from fat 250.45 Kcal
% Daily Value*
Total Fat 27.83g 162%
Sodium 295.5mg 47%
Potassium 80.2mg 6%
Total Carbs 27.46g 35%
Sugars 15.94g 241%
Dietary Fiber 9.26g 140%
Protein 0.43g 3%
Vitamin C 2mg 13%
Iron 0.1mg 2%
Calcium 16.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.5
  • 36

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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