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.
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 sharing this salad during cozy winter dinners, bringing warmth and health together.
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.
Save 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.