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.
This salad has become a staple during wintertime for me I love how the roasting brings out the natural sweetness of the vegetables making each bite deliciously complex
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 This salad always brings my family together especially on chilly evenings when we crave something fresh yet hearty
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) 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 delightful way to enjoy seasonal produce with vibrant flavors and textures
Recipe Questions & Answers
- → Can the walnuts be substituted?
Yes, pecans or seeds can replace walnuts to accommodate nut-free preferences without losing crunch.
- → How can the salad be made dairy-free?
Omit the feta cheese or use a vegan alternative to keep the salad dairy-free while maintaining creaminess.
- → What is the best way to roast the vegetables?
Toss root vegetables in olive oil with salt and pepper, then roast at 400°F for 20-25 minutes until tender and caramelized.
- → Can protein be added to this dish?
Grilled chicken or chickpeas are excellent options to boost protein content and make the salad more filling.
- → What dressing ingredients balance the flavors?
The dressing combines olive oil, fresh lemon and orange juice, Dijon mustard, and maple syrup for a bright, tangy, and slightly sweet finish.