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Roasted Vegetable Winter Salad Recipe

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4.3 from 52 reviews

  • Author: Alice
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Roasted Vegetable Winter Salad is a warm and hearty salad featuring seasonal vegetables like butternut squash and Brussels sprouts. Roasted to caramelized perfection and combined with fresh mixed greens, dried cranberries, and toasted walnuts, this nutritious and colorful salad is dressed with a light balsamic vinaigrette. Ideal for colder months, it’s a comforting dish that balances savory and sweet flavors with a delightful crunch.

Ingredients

Roasted Vegetables

  • 2 cups butternut squash, cubed
  • 1 cup Brussels sprouts, halved
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Salad Base and Toppings

  • 4 cups mixed greens
  • 1/4 cup dried cranberries
  • 1/4 cup toasted walnuts

Dressing

  • 2 tablespoons balsamic vinaigrette

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
  2. Prepare Vegetables: Arrange the cubed butternut squash, halved Brussels sprouts, and sliced red onion on a baking sheet in a single layer.
  3. Season and Oil: Drizzle the vegetables with olive oil and sprinkle with salt and black pepper, tossing lightly to coat them thoroughly.
  4. Roast Vegetables: Place the baking sheet in the oven and roast for 25–30 minutes until the vegetables are tender and exhibit a slight caramelization, enhancing their natural sweetness.
  5. Assemble Salad: In a large bowl, add the mixed greens as the base. Top with the warm roasted vegetables, then sprinkle on dried cranberries and toasted walnuts for texture and flavor contrast.
  6. Add Dressing and Toss: Drizzle the balsamic vinaigrette over the assembled salad and toss gently to combine all the ingredients evenly before serving.

Notes

  • You can add feta or goat cheese for extra flavor and creaminess if desired.
  • For a nut-free version, omit the toasted walnuts or substitute with seeds like pumpkin or sunflower seeds.
  • Roast vegetables ahead of time and assemble just before serving for convenience.
  • Try swapping in other seasonal vegetables like carrots or sweet potatoes for variation.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://myhomemadecooking.com/roasted-vegetable-winter-salad-recipe/