Why You’ll Love This Recipe
- Hearty and Comforting: The combination of roasted root vegetables provides a warm and satisfying meal, making it perfect for winter.
- Nutrient-Rich: Packed with a variety of vegetables, this salad offers a range of vitamins and minerals essential for a balanced diet.
- Versatile: Easily adaptable to include your favorite vegetables or to accommodate what’s in your fridge.
- Vegetarian-Friendly: Suitable for vegetarians, and can be made vegan by omitting the cheese.
Ingredients
- 1 red onion, cut into wedges
- 1 butternut squash, peeled and cubed
- 2 cups baby potatoes or cubed sweet potatoes
- 2 carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Mixed salad leaves (lettuce, spinach, kale)
- 2 tablespoons balsamic vinegar
- Fresh herbs (basil, parsley, coriander), chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, combine the red onion, butternut squash, potatoes, carrots, and parsnips. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until tender and caramelized, stirring halfway through cooking.
- Prepare Salad Base: While the vegetables are roasting, arrange the mixed salad leaves on a large serving platter or individual plates.
- Make Dressing: In a small bowl, whisk together the balsamic vinegar and chopped fresh herbs.
- Assemble Salad: Once the vegetables are roasted, arrange them on top of the salad leaves. Drizzle with the balsamic herb dressing.
- Serve: Serve immediately while the vegetables are warm.
Servings and Timing
- Servings: This recipe serves 4 as a main course.
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
Variations
- Add Protein: Include grilled chicken, tofu, or chickpeas for added protein.
- Cheese Options: Top with crumbled feta, goat cheese, or shaved Parmesan for extra flavor.
- Different Vegetables: Substitute or add other vegetables like Brussels sprouts, beets, or bell peppers.
- Grains: Mix in cooked quinoa, farro, or couscous to make the salad more filling.
Storage/Reheating
- Storage: Store any leftover roasted vegetables separately from the salad greens in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the roasted vegetables in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Assemble the salad just before serving to maintain freshness.
FAQs
What other dressings can I use for this salad?
You can use a honey mustard dressing, lemon vinaigrette, or a creamy tahini dressing to complement the roasted vegetables.
Can I make this salad vegan?
Yes, simply omit any cheese or use a plant-based cheese alternative.
How can I add more crunch to the salad?
Add toasted nuts like walnuts, pecans, or almonds, or sprinkle some roasted chickpeas on top.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Ensure that any additional toppings or dressings used are also gluten-free.
Can I prepare the vegetables ahead of time?
Yes, you can chop the vegetables in advance and store them in the refrigerator. Roast them just before serving for the best texture and flavor.
What can I use instead of butternut squash?
You can substitute with sweet potatoes, acorn squash, or pumpkin.
How do I prevent the salad greens from wilting?
Assemble the salad just before serving and ensure the roasted vegetables have cooled slightly to avoid wilting the greens.
Can I serve this salad cold?
While it’s designed to be served warm, you can enjoy it cold. The flavors will meld together, making it delicious even when chilled.
What herbs work best in the dressing?
Fresh herbs like basil, parsley, cilantro, or thyme work well. You can also use dried herbs if fresh ones are not available.
How can I make the salad more filling?
Adding proteins like grilled chicken, tofu, or legumes, and incorporating grains like quinoa or couscous, can make the salad more substantial.
Conclusion
This Roasted Vegetable Winter Salad is a versatile and nourishing dish that brings warmth and flavor to your table during the colder months. Its adaptability allows you to tailor it to your preferences, making it a delightful addition to your recipe collection.
Roasted Vegetable Winter Salad
- Total Time: 45-50 minutes
- Yield: Serves 4 as a main course
- Diet: Vegetarian
Description
This Roasted Vegetable Winter Salad is a hearty and nutrient-packed dish perfect for cold winter days. Featuring caramelized root vegetables, fresh greens, and a tangy balsamic herb dressing, this salad is versatile, vegetarian-friendly, and easily customizable. Ideal for a warming, satisfying meal.
Ingredients
- 1 red onion, cut into wedges
- 1 butternut squash, peeled and cubed
- 2 cups baby potatoes or cubed sweet potatoes
- 2 carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Mixed salad leaves (lettuce, spinach, kale)
- 2 tablespoons balsamic vinegar
- Fresh herbs (basil, parsley, coriander), chopped
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Vegetables: Combine red onion, butternut squash, potatoes, carrots, and parsnips in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and caramelized.
- Prepare Salad Base: Arrange mixed salad leaves on a serving platter or plates.
- Make Dressing: In a small bowl, whisk together balsamic vinegar and chopped fresh herbs.
- Assemble Salad: Arrange roasted vegetables on top of the salad leaves. Drizzle with balsamic herb dressing.
- Serve: Serve immediately while warm.
Notes
- Substitute vegetables like Brussels sprouts or beets for variation.
- For added crunch, top with toasted nuts or roasted chickpeas.
- Store roasted vegetables separately from greens to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian, Winter
