Autumn Root Vegetable Salad

An easy recipe for a low-key night in or a stress-free dish to bring to a gathering. This salad recipe incorporates nutrient dense root vegetables rich in carotenoids and vitamin C making for a delicious dinner that is also good for skin. 

This recipe takes about 30 minutes to prepare and cook. As always, we recommend using local seasonal veggies in your rendition. For us we've tweaked the recipe below to include our Fire Cider Recipe and a favorite fall veggie. See the Minimalist Baker's detailed recipe below with our skin loving swaps + additions:



  • 3 cups rinsed and chopped root vegetables (such as beets, butternut squash and sweet potato)
  • 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices
  • 1 Tbsp avocado or olive oil
  • 1 healthy pinch each salt and black pepper
  • 2 sprigs fresh rosemary, chopped


  • 1 15-ounce can chickpeas, rinsed, drained and patted dry with a towel
  • 1 Tbsp avocado or olive oil
  • 1 healthy pinch each salt and black pepper
  • 1 sprig fresh rosemary, chopped
  • 5 cloves garlic, crushed or roughly chopped


  • 2 cups day old sturdy bread, cubed
  • 1 tsp avocado oil
  • 1 healthy pinch each salt and pepper


  • 1/4 cup tahini
  • 1 ½ tsp whole grain mustard
  • 2-3 Tbsp lemon juice (~1 large lemon)
  • 1 tsp apple cider vinegar
  • 2-3 tsp maple syrup
  • 1 healthy pinch each salt and pepper
  • 2-4 Tbsp water to thin


  • 1 large bundle kale torn into bite-size pieces, large stems removed
  • 2 Tbsp Fire Cider
  • 1 pinch each salt and pepper 


  • Preheat oven to 400 degrees F and position one rack near the top of the oven and another rack in the top/center of the oven.
  • Chop root vegetables and thinly slice leek and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo). Spread in an even layer and place on the bottom rack of the oven.
  • Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking
  • Add your rinsed & dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic. Toss to combine, then add to one half of the other prepared baking sheet (leaving room for croutons on the other side). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.
  • Prepare dressing by adding tahini, grainy mustard, 2 tbsp. lemon juice, apple cider vinegar, 2 tbsp. maple syrup, and salt and pepper, and whisk to combine. Add water until pourable.
  • Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.
  • In the same mixing bowl used for the chickpeas, add your cubed bread and toss with a little oil, salt, and pepper. Add to the other half of the baking sheet (with the chickpeas) and bake for ~8-10 minutes, or until toasty and golden brown.
  • Add chopped kale to a large mixing bowl (option to dress kale with Fire Cider, salt, and pepper and massage for 1-2 minutes for more a tender texture and improved digestibility. Top with roasted vegetables, chickpeas, and croutons. Add half of the dressing, toss, and reserve the other half for serving.

* This recipe is best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy. Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.

All credit to Minimalist Baker. We absolutely love her recipes and are sure you'll only rave reviews from this dish. It remains simple, yet always impresses. We hope you enjoy!