There’s something so satisfying about a salad that’s hearty, colorful, and bursting with roasted flavor.

This roasted vegetable salad combines sweet carrots, earthy beets, and tender shallots with crisp lettuce, crunchy pecans, and a tangy thyme dressing.

It’s fresh yet comforting, perfect for serving as a light main dish or a vibrant side.

Why You’ll Love This Recipe

The roasted vegetables add depth and sweetness that simple raw salads can’t match.

The thyme-Dijon dressing ties everything together with tang and herbiness.

It’s both nourishing and filling, thanks to roasted beets, carrots, and toasted pecans.

This salad is versatile—great for holidays, dinner parties, or weekday meals.

What You’ll Need (Ingredient Highlights)

Beets bring an earthy sweetness and gorgeous color.

Carrots roast beautifully, becoming caramelized and tender.

Shallots add subtle onion flavor that mellows in the oven.

The dressing is made with olive oil, white wine vinegar, thyme, and Dijon mustard.

Toasted pecans give the final salad a nutty crunch.

Pro Tips Before You Start

Roast beets separately at first since they need longer cooking time.

Use foil to cover beets early on, then roast uncovered to develop flavor.

Toast pecans lightly in a dry skillet for extra aroma.

Make the dressing ahead of time for flavors to meld.

How to Make Roasted Vegetable Salad

Step 1 – Roast the beets

Preheat oven to 375°F. Peel and chop beets, toss with oil, salt, and pepper in a baking dish.

Cover with foil and bake for 30 minutes.

Step 2 – Prepare carrots and shallots

Place carrots and shallots on a baking sheet.

Toss with oil, salt, and pepper.

Step 3 – Roast all vegetables together

Remove foil from beets. Increase oven to 425°F.

Roast beets, carrots, and shallots uncovered for 30–40 minutes until tender.

Step 4 – Make the dressing

Combine olive oil, vinegar, thyme, mustard, sugar, garlic powder, salt, and pepper in a jar.

Shake well until emulsified.

Step 5 – Assemble the salad

Add lettuce to a large bowl, toss with dressing, then transfer to a platter.

Top with roasted vegetables and pecans.

What to Serve It With

Serve as a colorful side to roast chicken, grilled steak, or fish.

Pair with soup for a light yet satisfying meal.

Enjoy on its own with a crusty baguette for lunch or dinner.

Variations / Substitutions

Swap pecans for walnuts or almonds.

Use arugula or spinach instead of romaine.

Add goat cheese or feta for creaminess.

Drizzle with balsamic glaze for extra sweetness.

Storage & Leftovers

Store roasted vegetables separately in the fridge for 3–4 days.

Keep dressing in a sealed jar for up to a week.

Assemble salad just before serving to avoid soggy lettuce.

FAQs

Can I roast the vegetables ahead of time?
Yes, roast them a day in advance and assemble the salad just before serving.

Do I need to peel the beets?
Yes, peeling before roasting gives a smoother texture and flavor.

Can I use a different vinegar for the dressing?
Apple cider vinegar or balsamic vinegar will also work.

How can I make this salad vegan?
It’s already vegan as written—just confirm Dijon is vegan-friendly.

Can I serve it warm?
Absolutely, toss the warm roasted vegetables with the lettuce right before serving.

Can I add protein to make it a main dish?
Yes, grilled chicken, shrimp, or chickpeas work perfectly.

Final Thoughts

This roasted vegetable salad is a beautiful balance of roasted sweetness, fresh greens, nutty crunch, and zesty dressing.

It’s the kind of dish that feels wholesome and special at the same time, making it one you’ll want to enjoy again and again.

The Boat Shed Kitchen

Roasted Vegetable Salad

This roasted vegetable salad is hearty, colorful, and full of flavor. With sweet roasted beets, carrots, and shallots, tossed in a tangy thyme-Dijon dressing and finished with crunchy pecans, it’s the perfect balance of freshness and comfort. Ideal as a side dish or a light vegetarian main.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Beets:

• 2 medium fresh beets about 12 ounces
• 1 tablespoon olive oil
• Salt and black pepper

For the Remaining Vegetables:

• 1 3/4 pounds fresh carrots peeled and cut into 1-inch pieces
• 4 medium shallots peeled and quartered
• 1 tablespoon olive oil
• Salt and black pepper

For the Salad Dressing:

• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon fresh thyme chopped
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Salad:

• 8 cups romaine lettuce torn
• 1/2 cup toasted pecans chopped

Method

 

1. Preheat oven to 375°F. Peel and chop beets, toss with oil, salt, and pepper.
2. Place in a baking dish, cover with foil, and bake 30 minutes.
3. Place carrots and shallots on a baking sheet. Toss with oil, salt, and pepper.
4. Remove foil from beets. Increase oven to 425°F.
5. Roast beets, carrots, and shallots uncovered for 30–40 minutes until tender.
6. In a jar, combine dressing ingredients. Shake well to blend.
7. See full steps with tips & photos → https://theboatshedcafe.com/roasted-vegetable-salad/

Notes

• Roast vegetables until caramelized for extra depth of flavor.
• Can be served warm, room temperature, or chilled.
• Add goat cheese or feta for a creamy touch.