Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe

Ben Carraoli

Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe

I still remember the first time I made this Spring Root Vegetable Salad with Pistachio Vinaigrette — 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.

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Total Time 1 5

Servings: 4

Ingredients Method Notes

Ingredients

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.

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