Save This Roasted Carrot and Sweet Potato Salad with Honey Dijon has been my answer for when I crave something nourishing yet vibrant. Each bite brings sweet earthiness and tangy brightness and it is always the first thing gone at family potlucks.
The first time I made this I brought it to a friend's picnic and everyone requested the recipe. Now I double the batch for meal prep through the week because it never gets boring.
Ingredients
- Carrots: Choose firm vibrant carrots with smooth skin for maximum sweetness
- Sweet potatoes: Pick small to medium sweet potatoes that feel heavy and have orange flesh for creamy texture
- Olive oil: Use extra virgin olive oil as it coats and caramelizes the veggies nicely
- Honey: Any pure honey works but a wildflower variety adds floral hints
- Dijon mustard: Go for grainy Dijon for texture and tang
- Apple cider vinegar: Offers gentle acidity that balances sweetness
- Mixed greens: Fresh arugula or spinach gives peppery freshness under the roasted veggies
- Toasted pumpkin seeds: Look for unsalted seeds with a deep green color for crunch
- Salt and freshly ground pepper: Season generously to highlight all the flavors
- Red onion: Thin slices add color and gentle bite
- Optional feta cheese: Adds creamy and salty notes if you want a savory touch
Instructions
- Prep the Vegetables:
- Wash and peel carrots and sweet potatoes. Cut carrots into sticks and sweet potatoes into half-inch cubes for even roasting. Pat them dry to help browning in the oven.
- Roast to Perfection:
- Spread vegetables onto a parchment-lined baking sheet. Drizzle with olive oil and toss well. Season with salt and pepper. Roast at 425 degrees Fahrenheit for about 28 to 32 minutes, flipping everything once midway. You want deep golden edges and fork-tender insides.
- Make the Honey Dijon Dressing:
- In a small bowl whisk together honey Dijon mustard apple cider vinegar and a splash of olive oil. Mix until smooth and emulsified. Taste and adjust for more acidity or sweetness.
- Build the Salad:
- Lay mixed greens on your serving platter. Scatter roasted veggies while still warm. Add thin red onion rings and sprinkle plenty of toasted pumpkin seeds. Drizzle generously with the honey Dijon dressing. Toss very gently to keep veggies intact.
- Finishing Touch:
- If using feta add crumbled bits over the top. Give a last grind of pepper before serving. Let the salad sit for five minutes to allow the flavors to meld.
Save Every time I roast sweet potatoes and carrots I am reminded of my grandmother stirring trays in her tiny kitchen. Sweet potato makes this extra filling and paired with the tangy mustard even picky eaters go back for seconds. I always toast the pumpkin seeds myself for that fresh nutty crunch.
Storage Tips
The salad works great for make ahead meals. Keep the dressing separate if possible and toss just before serving. The roasted vegetables last up to four days in the refrigerator and do not lose their flavor. You can freeze the roasted veggies in a pinch just thaw and use in grain bowls or frittatas.
Ingredient Substitutions
Swap carrots for parsnips or butternut squash for a twist. If worried about nuts use sunflower seeds instead of pumpkin seeds. Maple syrup works in place of honey and sherry vinegar for apple cider is tasty too. If you are skipping cheese try a few spoonfuls of Greek yogurt on the side for creaminess.
Serving Suggestions
Serve over sturdy grains like farro for a more complete meal. Works well alongside roasted chicken or as a colorful party dish. Double the greens and add cooked chickpeas for protein if serving vegetarians.
Cultural and Historical Context
Roasting root vegetables is a tradition in many cuisines and feels especially comforting in colder months. Dijon mustard has French heritage but fits beautifully with earthy sweet American-grown carrots and sweet potatoes.
Seasonal Adaptations
Use golden beets or turnips as additions in winter. Drizzle with fresh mint or basil oil for spring. In the summer layer with grilled corn or cherry tomatoes for brightness.
Success Stories
My nephew who once declared carrots boring now asks for this every visit. I have brought this to office gatherings and even picky eaters come back for seconds. One friend made it for her holiday potluck and said it was the dish everyone requested for the recipe.
Freezer Meal Conversion
Roasted vegetables freeze remarkably well. Portion into bags and thaw overnight. Toss with fresh greens and dressing when ready to eat. This is perfect for busy weekdays when you want real flavor but have no time to prep.
Save A sprinkle of fresh herbs or a little crumbled feta finishes this salad beautifully. Enjoy every bite while the veggies are still slightly warm.
Recipe FAQs
- → How do I achieve perfectly roasted vegetables?
Spread carrots and sweet potatoes in a single layer, drizzle with olive oil, and roast at high heat until golden and tender.
- → What greens work best for this salad?
Fresh arugula, spinach, or mixed baby greens complement the roasted root vegetables and balance the flavors.
- → Can I prepare the salad ahead of time?
Roast and cool vegetables in advance, then toss with greens and dressing just before serving for optimal texture.
- → How do I make honey Dijon dressing?
Whisk together honey, Dijon mustard, olive oil, and lemon juice until smooth. Season with salt and pepper to taste.
- → Are there substitutions for sweet potatoes?
Try butternut squash or parsnips as alternatives, adjusting roasting time slightly for desired tenderness.