Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta
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4.96 from 44 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salad
Cuisine: Mediterranean
Keyword: roasted vegetables, salad recipe, winter salad
Servings: 3 servings
Calories: 483kcal
Author: Dannii


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


  • 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)


  • 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.



  • 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.


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