AIP Friendly Roasted Root Vegetable Salad with Herb Vinaigrette
Roasting transforms humble root vegetables into something genuinely craveable — caramelized edges, tender centers, and deep earthy sweetness that no amount of raw chopping can replicate. Sweet potato, beets, and carrots get a warm boost from turmeric and ginger before hitting a 425°F oven, while broccoli and red onion join the pan halfway through so everything finishes perfectly rather than turning to mush. The herb vinaigrette — built from apple cider vinegar, raw honey, fresh parsley, and thyme — gets whisked together while the vegetables roast and then poured right over them while they're still warm, so every piece soaks up that bright, garlicky dressing. This kind of recipe can be genuinely hard to pull off when you're avoiding grains, legumes, nightshades, eggs, dairy, and most conventional condiments all at once, but every single ingredient here clears those hurdles without any substitutions or workarounds. Served over a bed of arugula or mixed greens, it makes a satisfying meal for four that feels far more elegant than the effort involved. It's the kind of dish that reminds you healing food doesn't have to be boring food.
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
- 2 medium carrots, peeled and cut into ½-inch rounds
- 1 small red onion, cut into 1-inch wedges
- 2 cups broccoli florets (about 5 oz)
- 3 tbsp olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
- 3 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- 2 cups arugula or mixed greens (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the sweet potato, beets, and carrots on the prepared baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp of the salt, the turmeric, and the ginger, then toss to coat evenly. Spread into a single layer, keeping the beets on one side to prevent them from staining the other vegetables.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!