Save to Pinterest 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 became my go-to during chilly months when I needed something fresh yet hearty to keep me fueled.
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
- Preheat Oven:
- Preheat the oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- Prepare Vegetables:
- Toss carrots beets and sweet potato with olive oil salt and pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast vegetables for 20 25 minutes stirring halfway until tender and slightly caramelized. Allow to cool for 5 minutes.
- Make Dressing:
- In a small bowl whisk together olive oil lemon juice orange juice Dijon mustard maple syrup salt and pepper to make the dressing.
- Combine Salad Base:
- In a large salad bowl combine winter greens red cabbage pomegranate arils and toasted walnuts.
- Add Vegetables & Toss:
- Add the cooled roasted vegetables and gently toss with the dressing.
- Serve:
- Top with crumbled feta cheese. Serve immediately.
Save to Pinterest My family eagerly awaits this salad at our winter dinners it has become a staple for both flavor and nutrition.
Nutritional Information
Calories: 285 Total Fat: 16 g Carbohydrates: 33 g Protein: 6 g per serving
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.
Required Tools
Baking sheet Parchment paper Chefs knife Cutting board Mixing bowls Whisk
Save to Pinterest This vibrant salad is a delicious way to enjoy nutrient-rich winter vegetables with a refreshing citrus twist.
Recipe FAQs
- → What vegetables are roasted for this salad?
Carrots, beets, and sweet potato are peeled, cubed, and roasted to bring out natural sweetness and a tender texture.
- → What greens are used in the salad base?
Mixed winter greens like kale, arugula, and baby spinach create a crisp and fresh foundation.
- → How is the dressing prepared?
The dressing combines extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, maple syrup, salt, and black pepper whisked until smooth.
- → Can this salad be made dairy-free?
Yes, you can omit the feta or substitute with a vegan cheese to keep it dairy-free without compromising flavor.
- → How can I add more protein to this dish?
Top the salad with grilled chicken or chickpeas for a protein boost while maintaining the balance of flavors.
- → Are there nut-free alternatives for this salad?
Swap toasted walnuts with seeds like pumpkin or sunflower seeds to make it suitable for nut-free diets.