Table of Contents
  1. Watch how to make this salmon salad:
  2. Roasted Vegetable and Salmon Salad Recipe

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The idea of a meal that needs to be composed of a meat and three sides all separated on one plate is no more! We eat differently than previous generations, craving new foods, and we need meals to fit in our schedule. Whether you have a large family or are single and want a wholesome meal after work, the basic need is all the same: a healthy, filling meal full of flavor and excitement. A salad can check all of those boxes and leave you satisfied. This roasted winter root vegetable salad topped with salmon will do just that!

My salads change with the seasons, based on what is growing in the garden. By no means do I expect everyone to want to grow the food I do. Living by the seasons doesn’t mean you need to grow it all on your own, but instead, buy what’s in season.

Close up top down view of salmon sitting on bed of green lettuce surrounded by orange colored sweet potatoes and topped with sunflower seeds

Winter root vegetables are harvested in the fall and stored for use during the winter. In years past, this was out of pure necessity, especially in areas like Iowa where the winters are cold and long and at one time, fresh produce was not readily available to buy.

Storing the vegetables is also important for the flavor. After they’re picked, they go through self-preservation stages that condense their sugars and bring out more flavor. In short, if you can buy and use local, you’re getting better quality and more flavor. Shop local!

Two hands holding tongs spoon salad onto white plate from salad sitting in white plate behind

For this salad, I’m using vegetables full of nutrients, and more importantly, flavor. To make this meal easy without compromising the taste, I use these foundations:

  • All vegetables are cut to the same size, ensuring they roast at the same time.
  • Fat carries flavor. Olive oil is essential in roasting any vegetable to bring out its flavor.
  • Miso adds a depth of flavor and complements the rich flavors of root vegetables.
  • Salmon filets are packed full of essential omegas and roast quickly.

The miso paste is the surprising boost in the salad. Miso is a mixture of rice, barley or soybeans, and salt. After some fermentation, it’s an amazing flavor that can be used in so many ways.

To complement the miso, the dressing has roasted sesame oil that, when tossed with the greens, vegetables, and salmon, rounds out and truly finishes the entire dish.

Large white platter sitting on white countertop filled with salad greens topped with beets and carrots and sweet potatoes and salmon with cut lemons in background

Watch how to make this salmon salad:

Top down view of salmon salad sitting on white platter with serving spoons sitting beside

Roasted Vegetable and Salmon Salad

4.42 from 29 votes
Full of beets, sweet potato, carrots, and parsnips, this salmon salad is a winter root vegetable dream! Topped with sunflower seeds and a homemade vinaigrette, it's your new go-to salad!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings


For the salad

  • 2 parsnips peeled and sliced
  • 1 large carrot peeled and sliced
  • 1 lb sweet potato diced into bite-size pieces
  • 1 red beet diced into bite-size pieces
  • 2 5 oz salmon filets
  • 3 tbsp olive oil
  • 3 tbsp yellow miso paste
  • ½ tsp salt
  • 2 tsp Dijon mustard
  • ¼ cup roasted sunflower seeds
  • 1 bunch or head romaine lettuce

For the dressing

  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp champagne or rice vinegar
  • 1 tbsp maple syrup
  • ¼ cup olive oil
  • 1 ½ tsp toasted sesame seed oil


For the salad

  • In a small bowl, combine the olive oil, miso, salt, and Dijon mustard. Stir together until well combined and set aside.
    3 tbsp olive oil, 3 tbsp yellow miso paste, ½ tsp salt, 2 tsp Dijon mustard
  • Preheat oven to 425°F. Make sure all vegetables are cut and diced to roughly the same size, about ½ inch to ¾ inch. Combine the vegetables on one large sheet pan and the salmon on one small sheet pan. Pour 4 tbsp of the miso mixture over the vegetables and stir until all the vegetables are well coated. Rub the remaining miso mixture on the salmon filets.
    2 parsnips, 1 large carrot, 1 lb sweet potato, 1 red beet, 2 5 oz salmon filets
  • Place both the vegetables and the salmon in the preheated oven. Roast the salmon until firm, 6-8 minutes. The USDA recommends cooking to 145°F. Remove from the oven and continue to roast vegetables until they are crisp-tender, 30-40 minutes in total. Remove from oven and let cool while preparing salad.
  • To serve the salad, place greens on a platter. Season with salt and pepper. Pour half of the dressing (instructions below) over greens and stir to coat. Add prepared vegetables. Flake salmon filets with a fork and add over vegetables. Sprinkle with sunflower seeds and remaining dressing to taste.
    1 bunch or head romaine lettuce, ¼ cup roasted sunflower seeds

For the dressing

  • In a dressing jar or glass jar with a tight-fitting lid, combine all the ingredients. Shake until the dressing is emulsified, 1 minute. Set aside until ready to use.
    2 cloves garlic, 1 tsp Dijon mustard, 1 tsp salt, ½ tsp black pepper, 2 tbsp champagne or rice vinegar, 1 tbsp maple syrup, ¼ cup olive oil, 1 ½ tsp toasted sesame seed oil


Serving: 1servingCalories: 302kcal
Course Salad
Cuisine American
Difficulty Easy
Method Roasting

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.42 from 29 votes (17 ratings without comment)

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  1. 5 stars
    A must-have recipe! I followed his method and used the same ingredients, no variation to the recipe and it’s full of flavors, a great texture, and simply delicious. Thank you, Kaleb!

  2. I tried this recipe tonight. I used rainbow trout instead of the salmon. OMG!!! It was so delicious. Your videos have made me want to be more adventurous in preparing meals. Thank you.

  3. I tried this recipe and we really liked it! The only change I made was to use pine nuts instead of sunflower seeds as I didn’t have them in the house. Very yummy!

  4. I love hearing you talk! Your so much fun!!! Is there anything you don’t do? So far you are good at everything I’ve seen you do! Your a naturale at everything you put your hand to do! Please, Can you do a video on how to cook brown rice, and healthy grains? 🙏❤👍❣

  5. 5 stars
    THANK YOU!! is not enough…. I’ve made this twice in the last week. I took it to a friends for dinner and left the leftovers which I immediately regretted. So I made it again 4 days later (with Tuna this time). Loving your recipes! And all the invaluable information you are sharing!!

  6. 5 stars
    Excellent recipe! Visually so cheerful. I made it for my family. They loved it. I didn’t have miso paste, so I used soy sauce (as a substitute). But the champagne vinegar was intriguing.
    What would you suggest for my vegetarian friends? I was thinking of substituting salmon with fresh mozzarella or goat cheese. Or nothing? Just lettuce and roasted veges and sunflower seeds?
    Your videos are concise and clear and I look forward to more recipes. Thank you!

  7. 5 stars
    Wow! This was perfect in every way. The taste and texture was amazing. There was no need to change a thing. Thank-you Caleb, this will be made many more times especially with your squash soup. A perfect meal for guests. ❤️

  8. I have actually tried a few recipes and have not responded yet…but I will! This “Roasted Vegetable Salmon” was SO good that I had to say something. My spouse who is a picky eater LOVED it!!! The only change I made was for parsnips I used a rutabaga since the market didn’t have any parsnips. Regardless, it was still delicious and filling yet light and SO full of flavor! Bravo and thank you!

  9. 5 stars
    What a flavorful salad with some veggies I don’t normally care much for. When you combine the roasted veggies with the salmon and dressing it provides such a wonder flavor combination. Nice change from the normal winter stews and roasts.

  10. 2 stars
    I usually love your recipes, not sure what I did wrong but the dressing was very bitter, I added a bit more maple syrup which helped, perhaps it was the EVOO I used. Also, the veggies burnt horribly, I am likely throwing out the baking sheet. Had my oven at 425, and 20 minutes it they were very charred on the bottom. Oh well, they can’t all be perfect!

    1. Why would you give the recipe a low rating? Burned veggies is not Kaleb’s fault. Anyone who cooks knows there are always unspoken variables like climate, elevation from sea level, etc. The size you diced your veggies plays a huge part in the outcome. Smaller dice, shorter cooking time, for instance. “It may have been the evoo that you used?” Was it rancid? That’s not recipe creators fault either. I’m not trying to defend Kaleb, because he’s a big boy and can take care of himself. This reply is for all those who kill someone’s ratings for things that were not their responsibility. Peace, love and light… I’m out.

  11. 5 stars
    Delicious inspiration! Made it with what I had – 3 large golden beets, carrots & packaged pepper-corn smoked salmon. Amazing!

  12. Made this salad for my book club supper this weekend. I did all the prep ahead and just did the final assembly as the first readers arrived. So easy, everything cleaned up ahead and not much left over! Will definitely make again. Thanks!

  13. 5 stars
    This is by far one of my favorite salads and is definitely been placed on rotation by unanimous decision. I wouldn’t have ever considered using miso for a marinade. Wow! Now I have to think of other recipes to use it with to use it up. ha ha . Thanks, Kaleb! This one is a keeper!

  14. 5 stars
    Haven’t made it yet, but I can tell this will be a homerun. There are some in my bunco group that don’t like salmon. Should I substitute shrimp or chicken? Will the miso pair with chicken? Thank you, Cathy