Roasted Winter Root Vegetable Salad with Toasted Pecans

By: Gina Matsoukas, Running to the Kitchen

Serving Size: 4

Cook Time: 30 mins

Spiralized beets and parsnips are tossed with toasted pecans, dried cranberries, blue cheese crumbles and balsamic vinegar for a roasted winter root vegetable salad that’s colorful and full of seasonal flavors.


1 large beet

1 large golden beet (or use a large carrot)

1 large parsnip

1 tablespoon extra virgin olive oil or pecan oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 cup raw pecan halves

1/4 cup dried cranberries

4 to 5 leaves fresh sage, minced

1 sprig rosemary, minced

2 ounces blue cheese crumbles


  1. Preheat oven to 425 degrees F. Line three large baking sheets with parchment paper.
  2. Spiralize beets and parsnip (I use blade D on my inspiralizer).
  3. Spread each of the noodles from the vegetables out onto a baking sheet in an even layer (it’s important to not overcrowd the sheets so they crisp up and roast rather than get soggy in the oven).
  4. Roast for 10 to 15 minutes, tossing and turning the sheet pans a couple of times. I found the parsnips were crispy before the beets due to their lower water content so adjust times accordingly and keep an eye on them while roasting.
  5. Meanwhile, whisk the olive oil and balsamic together in a small bowl and season with salt and pepper.
  6. Heat a small skillet over medium-low heat and toast the pecan halves until they become fragrant and just start to turn golden brown. Set aside.
  7. Once the vegetables are roasted, remove from oven and let them cool a few minutes.
  8. Combine the roasted vegetables, toasted pecans, cranberries and minced herbs in a large bowl. Pour the dressing into the bowl and gently toss to combine.
  9. Season with additional salt and pepper to taste and top with blue cheese crumbles to serve.

Nutritional Facts:




26 g

Saturated Fat

4.5 g


200 mg


22 g


6 g


6 g