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 my go-to during chilly days when I need a boost of color and flavor on my plate.
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 My family loves gathering around this salad especially after a long day when we want something light yet satisfying.
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.
Save This winter salad is a perfect blend of warm and fresh elements that brighten up any meal.
Recipe Help
- → Can I make this salad vegan?
Yes, simply omit the feta or substitute it with a plant-based vegan cheese alternative.
- → What can I use instead of walnuts?
Pecans or seeds like pumpkin or sunflower can be great nut-free options to maintain crunch.
- → How do I roast the vegetables properly?
Toss peeled and chopped root vegetables with olive oil, salt, and pepper, then roast at 400°F for 20-25 minutes until tender and caramelized.
- → Is it possible to add protein to this dish?
Yes, topping with grilled chicken or chickpeas enhances protein content while complementing flavors.
- → What drinks pair well with this salad?
A crisp Sauvignon Blanc or sparkling water with citrus notes complements the salad’s fresh and zesty profile.