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
