Paleo Roasted Vegetable Salad
Roasting transforms humble vegetables into something genuinely crave-worthy, and this salad delivers that caramelized, deeply savory payoff in every bite. Sweet potato and beet cubes go into a hot 425°F oven until their edges turn golden and jammy, while zucchini and red onion soften with just enough char to keep things interesting. Everything lands on a bed of peppery baby arugula, so the warmth from the vegetables gently wilts the greens in the best possible way. The lemon-olive oil vinaigrette — sharpened with Dijon, balanced with a touch of raw honey, and brightened with fresh parsley — ties the whole thing together without a single grain or legume in sight. Toasted pepitas add a satisfying crunch, and a handful of pomegranate arils (totally optional, but highly recommended) brings a little burst of sweetness that makes the plate look as good as it tastes. Everything here is whole-food and ingredient-label-free, so there's no need to second-guess what's in your dressing or wonder about hidden additives. This one serves four and works equally well as a weeknight side or a showstopper dish you'd proudly bring to a dinner party.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 medium zucchini, cut into ¾-inch half-moons
- 3 tbsp avocado oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp black pepper, divided
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
- 1 small garlic clove, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the salad
- 5 oz baby arugula
- ¼ cup raw pepitas (pumpkin seeds), toasted
- ¼ cup pomegranate arils (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and zucchini half-moons on the other half. Drizzle all the vegetables with 3 tbsp avocado oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss each group briefly on its side of the pan, then spread everything into a single layer.
- 2
Roast for 20 minutes, then flip the vegetables with a spatula. Return the pan to the oven and roast for another 12–15 minutes, until the sweet potato and beets are tender when pierced with a fork and the cut edges are caramelized and deep golden brown. The zucchini and onion should be softened with lightly charred edges. Remove from the oven and let the vegetables rest on the pan for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!