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 because it brings a fresh vibrant taste that brightens even the coldest days.
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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- Toss carrots, beets, and sweet potato with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Step 3:
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and slightly caramelized. Allow to cool for 5 minutes.
- Step 4:
- In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- Step 5:
- In a large salad bowl, combine winter greens, red cabbage, pomegranate arils, and toasted walnuts.
- Step 6:
- Add the cooled roasted vegetables and gently toss with the dressing.
- Step 7:
- Top with crumbled feta cheese. Serve immediately.
Save Sharing this salad at family dinners always brings smiles and compliments on the fresh flavors.
Notes
For added protein, top with grilled chicken or chickpeas. Swap walnuts for pecans or use seeds for a nut-free version. 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.
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. Always check ingredient labels if you have severe allergies.
Save This winter salad is a perfect balance of warm roasted veggies and fresh greens to keep you healthy and satisfied.
Recipe FAQ Section
- → What vegetables are best for roasting in this salad?
Carrots, beets, and sweet potatoes work well as they become tender and slightly caramelized, adding natural sweetness and depth.
- → Can I make the dressing ahead of time?
Yes, the dressing can be whisked together and refrigerated for up to two days to allow flavors to meld nicely.
- → How can I make this salad vegan-friendly?
Replace feta cheese with a vegan alternative or omit it entirely without compromising flavor.
- → Are there alternatives to walnuts for those with nut allergies?
Seeds like pumpkin or sunflower seeds can be used as a crunchy replacement for walnuts to maintain texture.
- → What are good protein additions to complement this dish?
Grilled chicken or chickpeas can be added to increase protein content and make the meal more filling.
- → How long should the vegetables be roasted?
Roast the root vegetables for 20 to 25 minutes at 400°F (200°C), stirring halfway until tender and caramelized.