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 quickly became my go-to winter dish for its fresh taste and hearty ingredients.
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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
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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 sharing this salad during cozy winter dinners, bringing warmth and health together.
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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.
Allergen Information
Contains Dairy (feta cheese) and 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.
Nutritional Information
Calories 285, Total Fat 16 g, Carbohydrates 33 g, Protein 6 g per serving.
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This winter salad brings bright flavors and nutritious ingredients to any meal, perfect for staying healthy during cold months.
Recipe FAQ
- → What root vegetables are used in this salad?
Carrots, beets, and sweet potato are roasted to create tender, caramelized roots that form the base of the salad.
- → How is the dressing prepared?
The dressing combines extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, maple syrup, salt, and black pepper whisked until smooth and tangy.
- → Can I make this salad gluten-free and vegetarian?
Yes, the salad is naturally gluten-free and vegetarian. Omit or substitute feta for vegan options if needed.
- → What toppings add texture to the salad?
Toasted walnuts add a crunchy bite while pomegranate arils bring bursts of juicy sweetness, complemented by crumbled feta.
- → Are there any suggested variations?
You can add grilled chicken or chickpeas for protein, swap walnuts for pecans or seeds, and use goat cheese instead of feta to suit preferences.
