I couldn’t wait to make this Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe, and the first bite completely won me over. The combination of roasted vegetables, fresh greens, and crunchy pistachios felt both comforting and refreshing.
I loved how the tangy dressing balanced the natural sweetness of the vegetables. The creamy yogurt drizzle added the perfect finishing touch. This recipe quickly became one of my favorite spring dishes to prepare and share.
Especially when planning a full meal alongside comforting favorites like cheese-steak-style-sloppy-joes-recipe or a warm breakfast option such as honey-butter-chicken-biscuit-recipe.
🥕 Ingredients for Spring Root Vegetable Salad with Pistachio Vinaigrette
Here’s everything you need to create this colorful and flavorful salad. Each ingredient plays an important role in building taste and texture.
- 2 tablespoons white wine vinegar — adds bright acidity and balances the richness
- 1 teaspoon lemon zest — provides fresh citrus aroma
- 2 tablespoons fresh lemon juice — enhances overall flavor with tang
- 2 large garlic cloves, finely grated — gives depth and savory character
- 1 tablespoon honey — gently softens the acidity
- ½ cup extra-virgin olive oil — creates a smooth, well-balanced vinaigrette
- 2 ounces roasted salted pistachios, roughly chopped — adds crunch and nutty flavor
- Kosher salt — enhances and rounds out flavors
- Freshly cracked black pepper — adds mild warmth
- 1½ pounds golden beets, peeled and trimmed — naturally sweet and earthy
- 1 pound turnips, trimmed — firm texture and subtle flavor
- 1 pound carrots, scrubbed and halved — caramelize beautifully when roasted
- ½ pound radishes, halved — provide peppery brightness
- Olive oil (for roasting) — helps vegetables brown evenly
- 4 small shallots, thinly sliced — add sharpness and depth
- 2 ounces arugula — gives peppery freshness
- 1 ounce spinach — softens and balances the greens
- ⅓ cup plain Greek yogurt — creamy finishing element
- 2 tablespoons milk — thins yogurt for easy drizzlin
Note: Serves approximately 4–6 people as a side dish or light main meal.
🔄 Variations
You can easily adjust this recipe to fit your preferences:
• Make it dairy-free by using plant-based yogurt or skipping the yogurt drizzle.
• Replace honey with maple syrup or agave for a vegan option.
• Swap pistachios with walnuts, almonds, or pine nuts.
• Add fresh herbs like parsley, mint, or dill for extra freshness.
• Include roasted sweet potatoes or parsnips for added sweetness.
⏱️ Cooking Time
• Prep Time: 15 minutes
• Cooking Time: 40–45 minutes
• Total Time: About 1 hour
🔪 Equipment You Need
• Sheet pan — for roasting vegetables evenly
• Mixing bowls — for preparing dressing and assembling salad
• Sharp knife — for cutting vegetables uniformly
• Whisk — to emulsify the vinaigrette
• Large serving bowl — for mixing and presentation
### How to Make Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe
Prepare the Vegetables
I start by peeling and trimming the beets, turnips, carrots, and radishes, cutting them into similar-sized pieces so they roast evenly. I toss them with olive oil, salt, and pepper before spreading them on a sheet pan. Roasting them at a high temperature allows the edges to caramelize and develop rich flavor while the centers become tender.
Make the Pistachio Vinaigrette
While the vegetables roast, I whisk together white wine vinegar, lemon juice, lemon zest, grated garlic, and honey in a bowl. Slowly adding olive oil while whisking creates a smooth and lightly thickened dressing. I fold in the chopped pistachios and season the mixture with salt and pepper, making sure the flavor is balanced and bright.
Assemble the Salad
Once the vegetables are tender and slightly golden, I let them cool for a few minutes before combining them with arugula, spinach, and sliced shallots. I drizzle the pistachio vinaigrette over the top and gently toss everything together. The warm vegetables slightly wilt the greens, creating a perfect texture contrast.
Add the Yogurt Drizzle
To finish, I mix Greek yogurt with a little milk until it becomes pourable. I spoon or drizzle it over the salad for a creamy touch that enhances every bite. The combination of tangy yogurt and nutty dressing ties all the flavors together beautifully.
🌟 Additional Tips for Making This Recipe Better
• I always roast the vegetables until lightly caramelized — it deepens the flavor significantly.
• I taste the vinaigrette before adding it and adjust salt or lemon if needed.
• Freshly chopping pistachios right before serving keeps the crunch strong.
• Letting the roasted vegetables cool slightly prevents the greens from wilting too much.
• I serve it at room temperature for the best flavor balance.
🍽️ How to Serve Spring Root Vegetable Salad
This salad looks beautiful in a wide serving bowl so the colorful vegetables remain visible. I like to sprinkle extra pistachios on top for presentation and texture. A few fresh herb leaves or a light lemon garnish can make it even more eye-catching. It pairs wonderfully with grilled chicken, fish, roasted grains, or crusty bread for a complete meal.
🧾 Nutritional Information
Approximate values per serving:
• Calories: 280 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Fat: 18 g
This salad provides healthy fats, fiber, vitamins, and plant-based nutrients.
🧊 Make Ahead and Storage
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best results, keep the dressing separate and combine just before serving to maintain texture.
Freezing
Freezing is not recommended because the roasted vegetables and greens may lose their texture after thawing.
Reheating
If you prefer a warm salad, gently reheat only the roasted vegetables in the oven or microwave. Then toss with fresh greens and dressing before serving.
💛 Why You’ll Love This Recipe
Here’s why this salad stands out in my kitchen:
• Simple to Prepare: The steps are straightforward and beginner-friendly.
• Seasonal Ingredients: It highlights fresh spring vegetables at their peak.
• Balanced Flavor: Sweet, tangy, creamy, and crunchy elements work together perfectly.
• Customizable: Easy to adapt for dietary needs or ingredient swaps.
• Visually Stunning: The vibrant colors make it ideal for entertaining.
This Spring Root Vegetable Salad with Pistachio Vinaigrette is fresh, satisfying, and full of flavor. It’s the kind of recipe I return to again and again because it feels wholesome and elegant at the same time. I hope you enjoy making it as much as I do! 🌱
Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe
Ingredients
Method
- I start by peeling and trimming the beets, turnips, carrots, and radishes, cutting them into similar-sized pieces so they roast evenly. I toss them with olive oil, salt, and pepper before spreading them on a sheet pan. Roasting them at a high temperature allows the edges to caramelize and develop rich flavor while the centers become tender.
- While the vegetables roast, I whisk together white wine vinegar, lemon juice, lemon zest, grated garlic, and honey in a bowl. Slowly adding olive oil while whisking creates a smooth and lightly thickened dressing. I fold in the chopped pistachios and season the mixture with salt and pepper, making sure the flavor is balanced and bright.
- Once the vegetables are tender and slightly golden, I let them cool for a few minutes before combining them with arugula, spinach, and sliced shallots. I drizzle the pistachio vinaigrette over the top and gently toss everything together. The warm vegetables slightly wilt the greens, creating a perfect texture contrast.
- To finish, I mix Greek yogurt with a little milk until it becomes pourable. I spoon or drizzle it over the salad for a creamy touch that enhances every bite. The combination of tangy yogurt and nutty dressing ties all the flavors together beautifully.
Notes
• I taste the vinaigrette before adding it and adjust salt or lemon if needed.
• Freshly chopping pistachios right before serving keeps the crunch strong.
• Letting the roasted vegetables cool slightly prevents the greens from wilting too much.
• I serve it at room temperature for the best flavor balance.
