I still remember the first time I made this Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe — it was like discovering spring on a plate! The mix of sweet roasted roots and that crunchy, citrusy pistachio dressing totally wowed me.
I loved how each bite had different textures and bright flavors singing together. It quickly became one of my go-to dishes when I want something healthy but exciting. Trust me, once you make this, you’ll want to serve it at every gathering!
Ingredients
Here’s everything you need to create this colorful salad. Each ingredient works together to balance texture, sweetness, and tang.
- 2 tbsp white wine vinegar — adds bright acidity to the dressing.
- 1 tsp lemon zest — for a fresh citrus kick.
- 2 tbsp lemon juice — enhances the zing of the vinaigrette.
- 2 large cloves garlic, grated — bold garlic flavor that wakes up the dressing.
- 1 tbsp honey — balances acidity with gentle sweetness.
- ½ cup extra-virgin olive oil — smooth body for the vinaigrette.
- 2 oz roasted, salted pistachios, roughly chopped — for crunch and nuttiness.
- Kosher salt, to taste — helps tie all flavors together.
- Freshly cracked black pepper, to taste — adds a peppery finish.
- 1½ lbs golden beets, peeled and ends trimmed — earthy sweetness in every bite.
- 1 lb purple-top turnips, ends trimmed — lightly peppery and firm.
- 1 lb long carrots, scrubbed and halved — natural sweetness and color.
- ½ lb radishes, halved lengthwise — peppery crunch.
- Olive oil (for roasting) — helps caramelize the veggies.
- 4 small shallots, thinly sliced — roast into sweet, crisp bites.
- 2 oz arugula — peppery green contrast.
- 1 oz spinach — soft and mild leaf.
- ⅓ cup Greek yogurt — creamy, tangy drizzle.
- 2 tbsp milk — thins the yogurt for easy pouring.
Note: Serves 4–6 as a side salad.
Variations
Want to make this salad your own? Here are a few ideas:
- Dairy-free: Swap Greek yogurt for coconut or almond yogurt when you want it vegan.
- Maple touch: Replace honey with maple syrup for a richer, earthy sweetness.
- Change up greens: Try baby kale or mixed spring greens in place of arugula or spinach for a different bite.
- Nut alternatives: If pistachios aren’t on hand, toasted walnuts or almonds also bring a great crunch.
Cooking Time
Here’s how your timing breaks down:
- Prep Time: ~20 minutes
- Cooking Time: ~45 minutes
- Total Time: ~65 minutes
Equipment You Need
Here’s what helped me make this salad easily:
- Baking sheet pans — to roast the vegetables evenly.
- Mixing bowls — one for vinaigrette, one for salad tossing.
- Whisk — to emulsify the pistachio vinaigrette smoothly.
- Sharp knife — for chopping veggies into even pieces.
- Measuring spoons/cups — to keep seasoning balanced.
How to Make Spring Root Vegetable Salad with Pistachio Vinaigrette
This recipe comes together in simple stages: roasting the vegetables, whisking the dressing, and assembling everything into a colorful, vibrant dish. Each step builds layers of flavor. Take your time with roasting — that’s where the magic happens.
Prepare the Vegetables
Start by preheating your oven to 425°F. Peel and trim the beets and cut them into evenly sized wedges, then slice the turnips, carrots, and radishes into similar pieces so they cook at the same rate. Spread them out on lined baking sheets, drizzle generously with olive oil, and season with salt and freshly cracked pepper to enhance their natural sweetness.
Roast and Add Shallots
Roast the vegetables for about 25 minutes, then scatter the sliced shallots over the top and continue roasting for another 15–20 minutes. This timing allows the root vegetables to caramelize beautifully while the shallots soften and turn slightly crisp at the edges. You’ll know they’re ready when the edges are golden and fork-tender.
Make the Pistachio Vinaigrette
While the vegetables roast, whisk together the white wine vinegar, lemon zest, lemon juice, grated garlic, honey, salt, and pepper. Slowly stream in the olive oil while whisking to create a smooth emulsion, then stir in the chopped pistachios. The dressing should taste bright, nutty, and slightly sweet with a pleasant garlic kick.
Assemble the Salad
Allow the roasted vegetables to cool slightly so they don’t wilt the greens too much. In a large bowl or serving platter, layer the arugula and spinach, then arrange the roasted vegetables over the top. Drizzle generously with the pistachio vinaigrette and gently toss to combine, ensuring everything is lightly coated.
Yogurt Drizzle and Serving
Whisk the Greek yogurt with milk until smooth and pourable, then drizzle it over the finished salad for a creamy contrast. The tangy yogurt balances the sweet roasted vegetables and nutty dressing perfectly. Finish with extra chopped pistachios or a pinch of flaky salt before serving.
Additional Tips for Making This Recipe Better
Here are some tips I’ve learned from making this salad multiple times:
- I always spread the vegetables in a single layer so they roast instead of steam — it makes a huge difference in flavor.
- I taste the dressing before using it and adjust the lemon or honey depending on how sweet the veggies turned out.
- I like to slightly underdress the salad at first and add more as needed — this keeps it fresh and not soggy.
- If I’m serving guests, I reserve a few roasted veggies to place on top for a more polished presentation.
How to Serve Spring Root Vegetable Salad with Pistachio Vinaigrette
This salad looks stunning served on a large platter so all the vibrant colors stand out. I love adding an extra sprinkle of pistachios and a light dusting of lemon zest right before bringing it to the table.
It pairs beautifully with grilled chicken, roasted salmon, or even as part of a spring brunch spread. You can also serve it slightly warm or fully chilled depending on the occasion.
For additional fresh meal inspiration, you can also enjoy similar vibrant seasonal dishes like this one slow-cooker-creamy-tuscan-chicken-orzo-recipe.
Nutritional Information
Here’s a general idea of the nutrition per serving:
- Calories: ~300 per serving — filling yet balanced.
- Protein: ~5g — contributed by pistachios and yogurt.
- Carbohydrates: ~18g — mainly from wholesome root vegetables.
- Fat: ~24g — mostly heart-healthy fats from olive oil and nuts.
Make Ahead and Storage
Refrigeration
You can roast the vegetables and prepare the vinaigrette up to one day ahead. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving for the freshest flavor and texture.
Freezing
Freezing is not recommended for this recipe. The roasted vegetables can become watery and lose their texture after thawing, and the greens will not hold up well.
Reheating
If you prefer the vegetables warm, gently reheat them in the oven before assembling the salad. Avoid reheating once the greens and dressing have been added to preserve texture.
Why You’ll Love This Recipe
This salad is more than just beautiful — it’s packed with flavor and versatility. Here’s why it stands out:
- Seasonal and fresh: It celebrates spring produce in the most delicious way.
- Layered textures: Creamy, crunchy, tender, and crisp elements in every bite.
- Customizable: Easy to adapt for dairy-free, vegan, or nut substitutions.
- Healthy and satisfying: Nutrient-rich ingredients that still feel indulgent.
- Perfect for entertaining: It’s colorful, elegant, and always impresses guests.
This Spring Root Vegetable Salad with Pistachio Vinaigrette truly captures the brightness of the season — and once you try it, I think it’ll become one of your favorites too.
Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe
Ingredients
Method
- This recipe comes together in simple stages: roasting the vegetables, whisking the dressing, and assembling everything into a colorful, vibrant dish. Each step builds layers of flavor. Take your time with roasting — that’s where the magic happens.
- Start by preheating your oven to 425°F. Peel and trim the beets and cut them into evenly sized wedges, then slice the turnips, carrots, and radishes into similar pieces so they cook at the same rate. Spread them out on lined baking sheets, drizzle generously with olive oil, and season with salt and freshly cracked pepper to enhance their natural sweetness.
- Roast the vegetables for about 25 minutes, then scatter the sliced shallots over the top and continue roasting for another 15–20 minutes. This timing allows the root vegetables to caramelize beautifully while the shallots soften and turn slightly crisp at the edges. You’ll know they’re ready when the edges are golden and fork-tender.
- While the vegetables roast, whisk together the white wine vinegar, lemon zest, lemon juice, grated garlic, honey, salt, and pepper. Slowly stream in the olive oil while whisking to create a smooth emulsion, then stir in the chopped pistachios. The dressing should taste bright, nutty, and slightly sweet with a pleasant garlic kick.
- Allow the roasted vegetables to cool slightly so they don’t wilt the greens too much. In a large bowl or serving platter, layer the arugula and spinach, then arrange the roasted vegetables over the top. Drizzle generously with the pistachio vinaigrette and gently toss to combine, ensuring everything is lightly coated.
- Whisk the Greek yogurt with milk until smooth and pourable, then drizzle it over the finished salad for a creamy contrast. The tangy yogurt balances the sweet roasted vegetables and nutty dressing perfectly. Finish with extra chopped pistachios or a pinch of flaky salt before serving.
Notes
- I always spread the vegetables in a single layer so they roast instead of steam — it makes a huge difference in flavor.
- I taste the dressing before using it and adjust the lemon or honey depending on how sweet the veggies turned out.
- I like to slightly underdress the salad at first and add more as needed — this keeps it fresh and not soggy.
- If I’m serving guests, I reserve a few roasted veggies to place on top for a more polished presentation