Roasted veggie salad

By Craig Wong
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Roasted veggies:

  • 3 large carrots, turned
  • 1 celeriac, batonnet
  • 1 large butternut squash, diced in 2.5 centimeter cubes
  • 1 red onion, base intact, cut into thin wedges
  • 2 sprigs thyme, leaves only
  • Grapeseed oil, for roasting
  • Salt and pepper


  • 2 tablespoon (30 milliliters) Dijon Mustard
  • 1/2 cup (120 milliliters) apple cider vinegar
  • 1 cup (240 milliliters) olive oil
  • Salt and pepper

To garnish:

  • 1/2 cup (120 milliliters) dried cranberries
  • 1/2 cup (120 milliliters) toasted pecans
  • 2 tablespoon (30 milliliters) chives


Roasted veggies:

  1. Preheat oven to 425 F (220 C).
  2. In a large bowl, add carrots, celeriac, butternut squash, red onion, thyme, and grapeseed oil.  Season with salt and pepper and toss to combine.
  3. Transfer veggies to roasting pan(s), and roast for 15-20 minutes, until lightly browned and fork tender.  Stir every few minutes as needed.
  4. Set the vegetables aside to cool.


  1. In a bowl, whisk together vinegar and mustard, continue whisking and add the oil in a slow steady stream until completely emulsified. 
  2. Season with salt and pepper.

To serve:

  1. Dress the cooled roasted vegetables with some of the vinaigrette, reserve any extra for another use. 
  2. Transfer dressed veggies to a serving dish, garnish with dried cranberries, pecans and chives.


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