Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
1 Hour
Serves 4

A touch of honey in the dressing brings out the roasted vegetables' natural sweetness, and their meaty texture satisfies even the carnivores at the table. For an extra layer of flavor, serve the salad with shaved parmesan or asiago cheese.

How to Make It

Step 1

Preheat oven to 425°. Toss onion, sweet and red potatoes, fennel, and bell pepper in a large bowl with 3 tbsp. oil and 1/2 tsp. each salt and pepper. Transfer vegetables to a rimmed baking sheet.

Step 2

Roast vegetables until tender and golden, about 40 minutes, turning over halfway through baking time. About 10 minutes before they're done, sprinkle walnuts on baking sheet with vegetables and toast until golden.

Step 3

Meanwhile, in a small bowl, whisk together 1 tbsp. oil, the vinegar, honey, and 1/2 tsp. each salt and pepper.

Step 4

Toss greens in a large bowl with one-quarter of dressing; divide among plates. Let vegetables cool about 5 minutes, then transfer to the large bowl. Toss with walnuts and about two-thirds of remaining dressing; spoon over greens. Serve with remaining dressing on the side.

Ratings & Reviews

bjane1's Review

September 07, 2013
Very flavorful and delicious! To reduce the fat calories I used spray oil on the veggies and only added 1/2 tsp of oil to the dressing, increasing the vinegar by a Tbsp. I didn't miss the oil at all. I also only roasted the sweet potatoes for the first 20 minutes so they weren't mushy. served with whole wheat flatbread that I baked alongside the veggies. Will definitely made again!

Jcaryhobbs's Review

March 28, 2013
This is our new favorite salad! So easy to make on a week night. The flavor is amazing.

Mjgarcia1's Review

February 05, 2013
Delicious, filling and very easy. I added some crumbled Feta and it was really good.

deannelc's Review

January 19, 2013
Easy, healthy recipe that the whole family really liked - semi-picky kids & carnivore husband included. I'd definitely make it again.