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Roasted Vegetable Winter Salad Recipe

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3.8 from 31 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Roasted Vegetable Winter Salad is a warm and hearty salad featuring a medley of seasonal roasted vegetables such as butternut squash, Brussels sprouts, and red onion. Combined with fresh mixed greens, dried cranberries, and toasted walnuts, this salad offers a nutritious and colorful dish perfect for colder months, enhanced by a light balsamic vinaigrette dressing.

Ingredients

Roasted Vegetables

  • 2 cups butternut squash, cubed
  • 1 cup Brussels sprouts, halved
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Salad Base and Toppings

  • 4 cups mixed greens
  • 1/4 cup dried cranberries
  • 1/4 cup toasted walnuts

Dressing

  • 2 tablespoons balsamic vinaigrette

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables to perfection.
  2. Prepare Vegetables: Place the cubed butternut squash, halved Brussels sprouts, and sliced red onion evenly on a baking sheet to ensure even roasting.
  3. Season and Oil: Drizzle the vegetables with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing lightly to coat all pieces.
  4. Roast Vegetables: Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, or until they are tender and slightly caramelized, enhancing their natural sweetness.
  5. Assemble Salad: In a large bowl, add 4 cups of mixed greens as the base of your salad.
  6. Add Roasted Vegetables and Toppings: Top the greens with the roasted vegetables, followed by 1/4 cup dried cranberries and 1/4 cup toasted walnuts for added texture and flavor.
  7. Dress and Toss: Drizzle 2 tablespoons of balsamic vinaigrette over the salad and toss lightly to combine all ingredients before serving.

Notes

  • You can add feta or goat cheese for extra flavor and creaminess.
  • For a nuttier taste, toast walnuts in a dry skillet over medium heat for 3-4 minutes before adding.
  • Feel free to substitute or add other seasonal vegetables like carrots or parsnips for variety.
  • This salad is best served warm or at room temperature to enjoy the roasted vegetable flavors fully.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://sarasplate.com/roasted-vegetable-winter-salad-recipe/