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.

What Salad Dressing To Use?

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 You Make This 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.

Winter Salad With Chicken

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.

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 (arugula) and watercress 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.
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: Divide the salad between 2 bowls and top with roasted vegetables.
Five: 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.

DON’T FORGET TO RATE THE RECIPE ↓

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!

4.96 from 42 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: 483kcal

Author: Dannii

Ingredients

UK measures - US measures

Roasted Vegetables

• 1 Red Onion
• 1 Small Butternut Squash
• 10 Baby potatoes
• 2 Carrots
• 2 Parsnips
• 1 tbsp Olive Oil
• 1 pinch Sea salt and black pepper

Salad

• 4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tbsp Olive Oil
• 2 tbsp Balsamic vinegar
• 2 tbsp each of fresh basil, coriander and parsley, finely chopped
• 1 pinch Sea salt and black pepper
• 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.
• Divide the salad between 2 bowls and top with roasted vegetables.
• Drizzle the dressing on top and crumble over the feta.

Video

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.

Nutrition Facts

Roasted Vegetable Winter Salad

Amount Per Serving (1 portion)

Calories 483 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 2g 10%

Cholesterol 8mg 3%

Sodium 206mg 9%

Potassium 2529mg 72%

Total Carbohydrates 101g 34%

Dietary Fiber 17g 68%

Sugars 17g

Protein 11g 22%

Vitamin A 673.3%

Vitamin C 155.6%

Calcium 26.2%

Iron 26.7%

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

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

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.

This post was originally published 2nd March 2017 and it was updated 7th March 2019