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A bowl of salad with a purple napkin in the background

Roasted Vegetable Salad with White Wine Honey Vinaigrette

A hearty roasted vegetable salad recipe made with roasted root vegetables, artisan greens, sharp white cheddar cheese, dried cranberries and raw pumpkin seeds topped with a delicious white wine honey vinaigrette dressing. 
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 278kcal
Author Amee


  • ½ lb whole carrots peeled
  • ½ lb parsnips peeled
  • 2 medium sweet potatoes peeled
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper or to taste
  • 10 oz mixed leafy artisan greens
  • 1 avocado seeded and chopped
  • 4 oz sharp white cheddar cheese chopped into bite-size pieces
  • ¼ cup dried cranberries
  • ¼ cup raw pumpkin seeds
  • 2 oz extra virgin olive oil
  • 4 oz white wine vinegar
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon minced fresh garlic
  • 2 teaspoon honey
  • salt and pepper to taste


  • Preheat oven to 425 degrees F
  • Rinse, peel and chop vegetables into 1-inch cubes/pieces
  • Toss vegetables in the 3 tablespoon olive oil and salt
  • Spread onto a baking sheet sprayed with olive oil cooking spray
  • Roast for 30-35 minutes, stirring halfway through
  • While veggies are roasting, prepare the dressing by combining 2 tablespoon olive oil, white wine vinegar, fresh parsley, minced garlic, honey and salt and pepper in a mason jar or shaker bottle. Shake to mix and set aside for flavors to mingle.
  • When vegetables are done, remove from the oven and set aside to cool a bit.
  • Now it's time to construct the salad. In a large salad bowl, add the mixed greens, roasted veggies, sharp cheddar, dried cranberries, pumpkin seeds, and chopped avocado. Drizzle with dressing right before serving and season with salt and fresh pepper to taste. You can also serve the vinaigrette on the side or use your own favorite vinaigrette recipe.


Macros listed are for the salad only without dressing.  The vinaigrette dressing nutrition information is as follows:
12 servings; 47 calories; 5 g fat; 2 g carbs; 0 g protein.  Serving is about 1 tablespoon each.


Serving: 1g | Calories: 278kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g