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.
This salad became my go-to during chilly days when I craved something fresh yet comforting.
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 20–25 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:
- In a large salad bowl combine winter greens red cabbage pomegranate arils and toasted walnuts.
- Add Vegetables:
- Add the cooled roasted vegetables and gently toss with the dressing.
- Serve:
- Top with crumbled feta cheese. Serve immediately.
Save This salad has brought many gatherings warmth as my family enjoys fresh seasonal flavors together.
Notes
Substitute goat cheese for feta if preferred. Pair with a crisp Sauvignon Blanc or sparkling water with citrus.
Required Tools
Baking sheet, Parchment paper, Chefs knife, Cutting board, Mixing bowls, Whisk
Nutritional Information
Calories: 285, Total Fat: 16 g, Carbohydrates: 33 g, Protein: 6 g
Save This vibrant winter salad is a perfect balance of flavors and nutrition to brighten your cold days.
Recipe FAQs
- → What vegetables are roasted in this salad?
Carrots, beets, and sweet potatoes are peeled, cubed, and roasted to bring out natural sweetness and a tender texture.
- → Can the feta cheese be substituted?
Yes, you can omit the feta for a dairy-free option or substitute it with vegan feta or goat cheese for a different flavor.
- → What dressing ingredients enhance the salad’s flavor?
The dressing combines extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, maple syrup, salt, and pepper for a bright, tangy finish.
- → Are there nut-free alternatives for this salad?
Walnuts can be replaced with seeds like pumpkin or sunflower seeds to accommodate nut allergies without losing crunch.
- → What are some protein additions to complement the salad?
Grilled chicken or chickpeas are great protein choices that pair well with the salad’s flavors and textures.
