Hearty Winter Vegetable Salad with Roasted Root Veggies (Print Version)
Enjoy a hearty winter vegetable salad featuring tender roasted root vegetables, crisp greens, and a vibrant dressing. A nutritious and satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Winter Harvest Roast
01 -
1 large sweet potato (about 1 lb), peeled and diced into 3/4-inch cubes
02 -
1 lb Brussels sprouts, trimmed and halved
03 -
1/2 large red onion, roughly chopped
04 -
2 medium carrots, peeled and sliced into 1/2-inch rounds
05 -
2 tbsp olive oil
06 -
1 tsp dried thyme
07 -
Salt and black pepper to taste
→ Vibrant Green Foundation
08 -
5 oz mixed winter greens (such as kale, spinach, or chard), tough stems removed and roughly chopped
→ Zesty Maple Vinaigrette
09 -
1/4 cup olive oil
10 -
2 tbsp apple cider vinegar
11 -
1 tbsp maple syrup
12 -
1 tsp Dijon mustard
13 -
1 clove garlic, minced
14 -
Salt and black pepper to taste
→ Crunch & Savory Sprinkles
15 -
1/2 cup pecans, roughly chopped
16 -
1/4 cup dried cranberries
17 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. This prepares your base for roasting the delicious vegetables.
02 -
In a large bowl, combine 1 large sweet potato, 1 lb Brussels sprouts, 1/2 large red onion, and 2 medium carrots. Drizzle with 2 tbsp olive oil, 1 tsp dried thyme, salt, and black pepper. Toss well to coat all vegetables for your Hearty Winter Vegetable Salad with Roasted Veggies.
03 -
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. This forms the core of your Hearty Winter Vegetable Salad with Roasted Veggies.
04 -
While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 clove garlic (minced), salt, and black pepper until well combined.
05 -
Roughly chop 5 oz mixed winter greens, ensuring tough stems are removed. Gather 1/2 cup pecans, 1/4 cup dried cranberries, and 1/4 cup crumbled feta cheese, preparing them for the final assembly.
06 -
In a large serving bowl, combine the warm roasted vegetables with the mixed winter greens. Drizzle with the Zesty Maple Vinaigrette and toss gently to coat. Top with pecans, dried cranberries, and crumbled feta cheese. Serve your Hearty Winter Vegetable Salad with Roasted Veggies warm or at room temperature. For the best Hearty Winter Vegetable Salad with Roasted Veggies, serve immediately.
# Notes:
01 -
For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
03 -
Feel free to substitute other root vegetables like parsnips or butternut squash for the sweet potato, or try goat cheese instead of feta.
04 -
To make this a more substantial meal, add grilled chicken, roasted chickpeas, or a fried egg on top.
# Tools You'll Need:
01 -
Baking sheet
02 -
Large mixing bowl
03 -
Small bowl
04 -
Whisk
05 -
Knife
06 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 512 kcal
Total Fat: 32 g
Total Carbohydrate: 52 g
Protein: 8 g