Root Vegetable Chimichurri Salad

Root Vegetable Chimichurri Salad

A hearty salad, bursting with flavor. This isn’t your average side salad — it’s a warm, roasted rainbow with attitude. Earthy sweet potatoes, caramelized squash, and golden carrots get a bold makeover with a chimichurri drizzle that brings smoky tang and herbaceous punch. The kale? Just there to keep things grounded.

Make it a meal: Top with a fried egg, grilled chicken, or keep it plant-powered and pile it into a grain bowl.

Category: Salad | Cuisine: American Fusion

Servings: 2 | Steps: 5

Ingredients

3 tablespoons red wine vinegar
⅓ cup + 2 tablespoons olive oil
2 cups cubed butternut squash
1 sweet potato, cubed
2-3 large carrots, cut in 1-inch cubes
1 small red onion, sliced
2 cups kale
1 packet Zestify Chimi Brasa seasoning Add To Cart

Instructions

1. Preheat oven to 425 degrees.
2. Mix seasoning, vinegar, and 1/3 cup oil and let it rehydrate for at least 15 minutes before using, stirring a few times.
3. Toss squash, sweet potato, red onion, and carrots with remaining oil and roast for 30 minutes.
4. Toss roasted veggies and kale with chimichurri sauce.