Roasted Vegetable Winter Salad

Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the salad for people that think they don't like salads! Warm and hearty - perfect for a cold winter day.

Winter is all about comfort food, but that doesn't mean that can't include salad. Just make sure the salad is loaded with warm and hearty toppings that will keep you going.

A salad is more than just green leaves after all. Pick you favourite seasonal winter ingredients and put them on a salad. Crispy root vegetables and mixed greens all brought together with an easy dressing and topped with your favourite cheese.

Why should you try it?

Step by step

One: Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well.

Two: Put on a baking tray in a preheated oven at 200C for 35-40 minutes.

Three: Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

Four: Remove the vegetables from the oven. 

Five: Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

Roasted vegetables

I must admit, that these roasted vegetables nearly didn't even make it on to a salad. When they came out of the oven I had to give them a try to make sure that they were done and I just couldn't stop. They are THAT good.

But luckily for you, I managed to throw it on a salad before I could eat it all and I managed to photograph this recipe to share with you. The things I do for you guys! It just goes to show that roasting vegetables is the best thing you can do with them.

This is quite root vegetable heavy and we used a mixture of potato, butternut squash, carrot and parsnip. You could roast up anything though. Swap the white potato for some sweet potato and add some broccoli and cauliflower or even some radish.

Salad dressing

Now, let's talk about the dressing for a minute shall we? As a dressing as really make or break and salad. We made a dressing that was bursting with fresh herbs, because a dish with this many vegetables needs a good mixture of herbs to go with it.

If you have a few different herbs to use up, then this dressing will help you to do just that.

Remember, we are all about wasting less food at the moment and herbs are one of those things that always go to waste. You buy some for one recipe, only use half, and then they are left to wilt in the back of the fridge. No more! Make this dressing instead. 

We mixed the herbs with a good glug of olive oil and some balsamic vinegar and seasoned it. Next time I would add a squeeze of lemon juice and some zest too.

Can it be made in advance?

You can roast all the vegetables in advance and then mix them with the salad, dressing and cheese just before serving. It's best not to mix everything in advance, as the salad can get a little soggy.

Adding protein

The vegetables really are the star of this salad, however that doesn't mean that you can't top it with something extra too. You could add a grilled chicken breast or some grilled salmon or prawns on top to give it a protein boost. If you want to keep it vegetarian, then mix some cooked chickpeas in when mixing the salad.

Extra tips

• Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
• Mix up the salad greens by adding some spinach and kale.
• Keep the salad vegan by skipping the feta, or using an alternative.
• Add some extra texture to this salad by sprinkling some seeds on top before serving.
• Next time I would add some lemon juice and zest to the salad dressing too.
• Give the salad a protein boost with some chickpeas or grilled chicken.

More veggie packed recipes

If you’ve tried this Roasted Vegetable Winter Salad or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Recipe card

Roasted Vegetable Winter Salad

This Roasted Vegetable Winter Salad is a salad for people that think salads aren’t filling or they think they are boring. It’s the salad for people that think they don’t like salads!

4.8 from 62 votes

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Course: Salad

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 3 servings

Calories: 483kcal

Ingredients

UK measures - US measures

Roasted Vegetables

• 1 Red Onion1 Red Onion
• 1 Small Butternut Squash1 Small Butternut Squash
• 10 Baby potatoes10 Baby potatoes
• 2 Carrots2 Carrots
• 2 Parsnips2 Parsnips
• 1 tbsp Olive Oil1 tbsp Olive Oil
• 1 pinch Sea salt and black pepper1 pinch Sea salt and black pepper

Salad

• 4 Handfuls of Watercress/Rocket (arugula) salad mix4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tbsp Olive Oil1 tbsp Olive Oil
• 2 tbsp Balsamic vinegar2 tbsp Balsamic vinegar
• 2 tbsp each of fresh basil, coriander and parsley, finely chopped2 tbsp each of fresh basil, coriander and parsley, finely chopped
• 1 pinch Sea salt and black pepper1 pinch Sea salt and black pepper
• 30 g Light Feta (or dairy-free equivalent)30 g Light Feta (or dairy-free equivalent)

Instructions

• Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.
• Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
• Remove the vegetables from the oven.
• Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

Notes

• Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
• Mix up the salad greens by adding some spinach and kale.
• Keep the salad vegan by skipping the feta, or using an alternative.
• Add some extra texture to this salad by sprinkling some seeds on top before serving.
• Next time I would add some lemon juice and zest to the salad dressing too.

Nutritional Information

Serving: 1portion | Calories: 483kcal | Carbohydrates: 101g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 206mg | Potassium: 2529mg | Fiber: 17g | Sugar: 17g | Vitamin A: 33665IU | Vitamin C: 128.4mg | Calcium: 262mg | Iron: 4.8mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.