Pin 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 serving this salad during cold season because it keeps me energized and satisfied with its combination of sweet roasted vegetables and tangy dressing.
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.
Pin This salad is a staple at family dinners during winter it always brings everyone together around the table.
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 Chef's knife Cutting board Mixing bowls Whisk
Allergen Information
Contains Dairy (feta cheese) 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.
Pin Enjoy this refreshing and wholesome salad any time you need a healthy boost during winter.
Recipe Q&A
- → What vegetables are best for roasting in this salad?
Carrots, beets, and sweet potatoes are ideal for roasting as they develop a sweet, caramelized flavor that complements the salad's fresh ingredients.
- → Can I make this salad dairy-free?
Yes, simply omit or substitute the feta cheese with a vegan alternative or leave it out for a dairy-free option.
- → How do I prepare the dressing for the salad?
Whisk together extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, maple syrup, salt, and pepper until well combined.
- → What nuts can I use if I don’t have walnuts?
Swap walnuts with pecans or seeds like pumpkin or sunflower seeds for a nut-free variation.
- → Can this dish be served warm or cold?
It's best served slightly warm or at room temperature to enjoy the roasted vegetables with fresh greens and dressing harmoniously.
- → What are some good protein additions?
Add grilled chicken or chickpeas to boost protein while maintaining balanced flavors.
