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Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe
Ash Tyrrell

Spring Root Vegetable Salad with Pistachio Vinaigrette Recipe

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.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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 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.