Roasted Vegetable Winter Salad is a salad for individuals who believe that salads lack substance or are uninteresting. This salad is for those who believe they don't enjoy salads. On a chilly winter day, something meaty and warm is ideal. In our opinion, roasting vegetables is the greatest method of preparation and the simplest way to encourage people to consume more vegetables. The BEST vegetarian salad is this one.
Even if comfort food is what the winter is all about, salad can still be served. Just make sure the salad is piled high with warming, filling ingredients. Although heated, this salad is still refreshing and light.
After all, a salad consists of more than simply greens. Choose your favorite wintertime seasonal ingredients and combine them in a salad. Crispy root veggies, mixed greens, and your favorite cheese are all combined with a simple dressing. This roasted veggie salad will become a wintertime staple!
Why you will love it
- For folks who think they don't like salads, this is the salad for them. Have a "salad dodger" as a roommate? They WILL be persuaded by this vegetable salad.
- It is wholesome comfort meal that nevertheless includes a light salad and cozy roasted vegetables. It's one of our go-to winter meal suggestions.
- Low in calories – A large, substantial bowl of this roasted vegetable salad has less than 500 calories.
- Simple to adapt - Have some vegetables at the back of the fridge that are starting to look a little sad? To prepare this, roast them. We offer many different suggestions for salad vegetables.
- Simply omit the cheese to transform this vegetarian salad into a vegan dish.
Ingredients needed
Roasted Vegetables
- 1 Red onion
- 1 Butternut Squash - small
- 10 Baby potatoes
- 2 Carrot
- 2 Parsnips
- 1 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
Salad
- 4 Handfuls of Watercress/Rocket (arugula) salad mix
- 1 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Fresh basil - finely chopped
- 2 tablespoon Fresh coriander (cilantro) - finely chopped
- 2 tablespoon Fresh parsley - finely chopped
- 1 pinch Sea salt and black pepper
- 30 g (0.25 cups) Light Feta - (or dairy-free equivalent)
How to make a roasted vegetable salad
- Set the oven to 200°C/180°C(fan), 400°F, or Gas. 6 Chop They are pretty chunky because they contain 1 Red onion, 1 Butternut Squash, 10 Baby Potatoes, 2 Carrots, and 2 Parsnips. Mix them thoroughly in a bowl with 1 tablespoon of olive oil, 1 pinch of sea salt, and 1 grind of black pepper.
- 35 to 40 minutes in the oven after placing on a baking sheet.
- Mix 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 pinch each of sea salt and black pepper, 2 tablespoons of fresh basil, 2 tablespoons of fresh coriander (cilantro), and 2 tablespoons of fresh parsley to make the salad dressing.
- Vegetables should be taken out of the oven.
- Place roasted vegetables on top of two bowls of watercress/rocket (arugula) salad mix that has been divided into four equal portions. Sprinkle 30 g of Light Feta on top and drizzle the dressing over it.
Notes
- Any vegetables you need to use up should be roasted. Broccoli and cauliflower both roast wonderfully.
- By including some spinach and kale, you can mix up the salad greens.
- By omitting the feta or substituting something else, the salad will remain vegan.
- Sprinkle some seeds on top of the salad before serving to give it more texture.
- The following time, I would also add some lemon zest and juice to the salad dressing.
- Add some chickpeas or grilled chicken to the warm salad to increase the protein content.
- For an additional splash of color and flavor, sprinkle some pomegranate on top.
- A winter salad tastes great with thinly sliced apples for some sweetness.
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