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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
