Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Vegetable Salad with Sherry Dressing

A grating of Parmesan tops a terrific combination of roasted vegetables, spinach, escarole, and an herb and sherry vinegar dressing.France Ruffenach

Servings: four.

This is a delicious way to make a meal out of fall vegetables.


For the vegetables:

  • 2 Tbs. vegetable oil
  • 6 cloves garlic, quartered
  • 1 small onion, cut into 1/2-inch pieces
  • 2 small carrots, cut into 1/2-inch chunks
  • 2 medium Yukon Gold potatoes (6 oz. each), peeled and cut into 1/2-inch chunks
  • 1 small sweet potato (6 oz.), peeled and cut into 1/2-inch chunks
  • 1 small celery root (8 oz.), peeled and cut into 1/2-inch chunks
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

For the salad and dressing:

  • 1/2 lb. hardy greens (spinach, baby kale, or escarole), stemmed if necessary
  • 1 tsp. chopped fresh marjoram
  • 1 tsp. chopped fresh sage
  • 1/4 cup sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • About 1 oz. shaved or grated Parmesan cheese

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 450
  • Fat (g): 50
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 32
  • Cholesterol (mg): 5
  • Sodium (mg): 820
  • Carbohydrates (g): 40
  • Fiber (g): 6
  • Protein (g): 8


Roast the vegetables:

  • Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 minutes.

Make the salad and dressing:

  • When the vegetables are almost finished, put the greens in a large stainless-steel mixing bowl; set aside. (If you don’t have a stainless bowl, see below.) In a small bowl, whisk the herbs, vinegar, and olive oil. Season with salt and pepper. Drizzle half the dressing (reserve the rest) over the greens and set the bowl over a burner heated to medium. With tongs, toss the greens in the bowl over the heat just until the greens begin to wilt.
  • (If you don’t have a stainless bowl, heat half the dressing, reserving the rest, in a small saucepan and toss it with the greens in a mixing bowl off the heat.)
  • Add the hot cooked vegetables to the greens and toss well. Distribute the salad among four plates, top with the Parmesan, and drizzle on the remaining dressing or pass it at the table. Serve warm.


When I “plate” warm salads, I find that using tongs is the best way to evenly distribute the greens and other ingredients (the ones that tend to fall to the bottom of the bowl) over the serving plates. Or I reserve some of the garnishes to sprinkle on the plated salad.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.