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.
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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
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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.
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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
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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.
