Save A vibrant, nutrient-packed winter salad featuring roasted root vegetables, crisp greens, tangy citrus, and a zesty dressing—perfect for staying energized and glowing through the colder months.
I love making this salad during winter as it keeps me energized and my skin glowing, plus it's always a hit at family dinners.
Ingredients
- Roasted Vegetables: 2 medium carrots peeled and sliced, 2 small beets peeled and diced, 1 small sweet potato peeled and cubed, 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
- Salad Base: 4 cups mixed winter greens (kale arugula or baby spinach), 1/2 cup thinly sliced red cabbage, 1/2 cup pomegranate arils, 1/3 cup toasted walnuts, 1/4 cup crumbled feta cheese (omit or substitute with vegan feta for dairy-free)
- Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, Freshly ground black pepper to taste
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Toss carrots beets and sweet potato with olive oil salt and pepper. Spread evenly on the prepared baking sheet.
- Roast vegetables:
- Roast vegetables for 20 to 25 minutes stirring halfway until tender and slightly caramelized. Allow to cool for 5 minutes.
- Make dressing:
- In a small bowl whisk together olive oil lemon juice orange juice Dijon mustard maple syrup salt and pepper to make the dressing.
- Combine salad base:
- In a large salad bowl combine winter greens red cabbage pomegranate arils and toasted walnuts.
- Add roasted vegetables:
- Add the cooled roasted vegetables and gently toss with the dressing.
- Serve:
- Top with crumbled feta cheese. Serve immediately.
Save This salad always brightens up our family meals especially during cold months when fresh vegetables are scarce.
Required Tools
Baking sheet, parchment paper, chefs knife, cutting board, mixing bowls, whisk
Allergen Information
Contains Dairy (feta cheese) and Tree nuts (walnuts). For dairy-free omit or substitute the cheese. For nut-free use seeds instead of walnuts.
Nutritional Information
Calories 285 Total Fat 16 g Carbohydrates 33 g Protein 6 g per serving
Save This winter salad is a delicious and healthy way to enjoy seasonal vegetables packed with flavor.
Common Questions
- → What vegetables are best for roasting in this salad?
Carrots, beets, and sweet potatoes are ideal for roasting as they develop a tender, caramelized texture and enhance the salad's warmth.
- → Can I substitute the walnuts with other nuts or seeds?
Yes, pecans or seeds like pumpkin or sunflower seeds work well for similar crunch and flavor, especially for nut-free preferences.
- → How can I make the salad dairy-free?
Simply omit the feta cheese or replace it with a vegan alternative to keep the vibrant flavors intact.
- → What dressing ingredients create the zesty flavor?
Lemon juice, orange juice, Dijon mustard, and maple syrup combine to form a bright, tangy, and slightly sweet dressing that complements the roasted vegetables.
- → How long does it take to prepare the roasted vegetables?
Roasting the carrots, beets, and sweet potatoes typically takes 20 to 25 minutes at 400°F, until tender and slightly caramelized.