Pin it 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 quickly became a favorite for keeping my family healthy and satisfied during the cold season.
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.
Pin it Gathering around this salad has become a cherished family tradition each winter.
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
Nutritional Information
Calories 285, Total Fat 16 g, Carbohydrates 33 g, Protein 6 g per serving
Pin it This salad offers a refreshing and wholesome meal perfect for winter wellness.
Recipe FAQs
- → What root vegetables are used for roasting?
Carrots, beets, and sweet potato are peeled, diced, and roasted to add natural sweetness and earthiness.
- → How is the dressing prepared?
The dressing blends olive oil, fresh lemon and orange juices, Dijon mustard, maple syrup, salt, and pepper for a bright, tangy flavor.
- → Can the nuts be substituted for allergies?
Yes, toasted walnuts can be replaced with pecans or seeds for nut-free options while maintaining a satisfying crunch.
- → Is feta cheese mandatory?
Feta adds a creamy, salty note but can be omitted or replaced with vegan or goat cheese for dietary preferences.
- → What greens are recommended in the base?
Mixed winter greens like kale, arugula, or baby spinach create a fresh, crisp foundation balancing the roasted vegetables.