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 Salad

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.

Roasted Vegetable Salad

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 were done, so my taste test should have been over. But I only tried a potato, so surely I needed to test the carrot, butternut squash, parsnip and red onion too? I did, and they were all cooked and delicious. But was the potato I first tasted actually cooked, or was it just that one? I will try another one. Before I knew it, I had “tested” half the pan and the salad still needed to be made.

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.

Winter Salad Recipe

There really isn’t a whole lot of effort needed to make this salad, and that’s the way it should be. Sure, roasting the vegetables takes a little while, but whilst they are cooking you can get on with other things. 

Just roast up the vegetables, dump them on top of a salad, drizzle over the dressing and then sprinkle with some creamy feta or a dairy free equivalent to keep it vegan.

You can roast up any vegetables you like and broccoli and cauliflower are really good alternatives, as they get nice and crispy when roasted.

Roasted Vegetable 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.

Ingredients needed to make a Roasted Vegetable Winter Salad (serves 2)

Roasted Vegetables

• 1 red onion
• 1 small butternut squash
• 10 baby potatoes
• 2 carrots
• 2 parsnips
• 1 tbsp olive oil
• A pinch of sea salt and black pepper

Salad

• 4 handfuls of rocket and arugula mix
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp each of fresh basil, coriander and parsley, finely chopped
• A pinch of sea salt and black pepper
• 40g feta, crumbled

How To Make a Roasted Vegetable Winter Salad – 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. Put in a preheated oven at 200C for 35-40 minutes.
Two: Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
Three: Divide the salad between 2 bowls and top with roasted vegetables.
Four: Drizzle the dressing on top and crumble over the feta.

Other Vegetable Recipes To Try:

Mexican Vegetable Stew
Roasted Vegetable Lasagna
Vegetable and Halloumi Kebabs
10 Minute Vegetable Teriyaki
Vegetable Gnocchi

Some extra tips for this Roasted Vegetable Winter Salad:

• 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.

If you’ve tried this recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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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!

4.97 from 29 votes

Print

Course: Salad

Cuisine: Mediterranean

Keyword: roasted vegetables, salad recipe, winter salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 3 servings

Calories: 514kcal

Author: Dannii

Ingredients

Metric - US Customary

Roasted Vegetables

• 1 Red Onion
• 1 Small Butternut Squash
• 10 Baby potatoes
• 2 Carrots
• 2 Parsnips
• 1 tbsp Good Hemp Oil
• Sea salt and black pepper, to taste

Salad

• 4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tbsp Good Hemp Oil
• 2 tbsp Balsamic vinegar
• 2 tbsp each of fresh basil, coriander and parsley, finely chopped
• Sea salt and black pepper, to taste
• 1 tbsp Good Hemp Seed Hearts
• 30 g Light Feta (or dairy-free equivalent)

Instructions

• Firstly, chop all the vegetables so they are fairly chunky. Mix in a bowl with the oil, salt and pepper. Roast for 35-40 minutes at 200°C.
• To make the salad dressing, in a small bowl mix the oil, balsamic vinegar, herbs, salt and pepper.
• Put the salad leaves into two serving bowls and arrange the roasted vegetables over them.
• Finally, drizzle the dressing over the salads and scatter the hemp seed hearts.

Nutrition Facts

Roasted Vegetable Winter Salad

Amount Per Serving (1 portion)

Calories 514 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Cholesterol 8mg 3%

Sodium 184mg 8%

Potassium 2570mg 73%

Total Carbohydrates 102g 34%

Dietary Fiber 17g 68%

Sugars 17g

Protein 13g 26%

Vitamin A 686.2%

Vitamin C 167.4%

Calcium 27.9%

Iron 33.1%

* Percent Daily Values are based on a 2000 calorie diet.

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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.