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    Hungry Healthy Happy » Recipes » Salad

    Roasted Vegetable Winter Salad

    Published: Mar 7, 2019 · Modified: Jun 29, 2022 by Dannii · This post may contain affiliate links · 82 Comments

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    Jump to Recipe
    Diet: Gluten Free / Low Fat / Vegetarian
    Roasted vegetable winter salad with a text title overlay.

    This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the salad for people that think they don't like salads! Warm and hearty - perfect for a cold winter day. Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This is the BEST vegetarian salad.

    Roasted Vegetable Salad in a bowl next to salad leaves and a plate of vegetables.

    Winter is all about comfort food, but that doesn't mean that can't include salad. Just make sure the salad is loaded with warm and hearty toppings that will keep you going. This warm salad is comforting, but still light and fresh.

    A salad is more than just green leaves after all. Pick you favourite seasonal winter ingredients and put them on a salad. Crispy root vegetables and mixed greens all brought together with an easy dressing and topped with your favourite cheese. You will be making this roasted vegetable salad all winter!

    Looking for other winter salad recipes to make? Why not try our Beetroot and Goats Cheese Salad, Kale and Brussels Sprouts Salad or Easy Lentil Salad.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make a roasted vegetable salad - Step by step
    • Roasted vegetables
    • Salad dressing
    • What to serve with a Winter Salad
    • Frequently asked questions
    • Extra tips
    • More veggie packed recipes
    • Recipe
    • Feedback

    Why you will love it

    • For salad haters - It is the salad for people that think they don't like salads. Live with a "salad dodger"? This veggie salad WILL change their minds.
    • It is healthy comfort food - Comforting roasted vegetables, but still a light salad. It's one of our favourite winter lunch ideas.
    • Low in calories - This roasted vegetable salad is under 500 calories for a big filling bowl.
    • Easily adaptable - Got some vegetables looking a bit sad in the back of the fridge? Roast them up to make this. We have got lots of ideas for vegetables for salad.
    • It can easily be vegan - Just leave the cheese out of this vegetarian salad to make it vegan.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • Red onion - You can use shallots for this winter salad, which would give a sweeter flavour. But we love the colour that red onion adds.
    • Butternut squash - Such a great winter vegetable for salads. Adds a lovely creaminess and it caramelises nicely when roasted.
    • Potatoes - This helps to make this roast veg salad much more filling. You can use baby potatoes or cubed sweet potatoes.
    • Carrots - To add some extra colour to this vegetable salad recipe, use a mixture of orange and purple carrots.
    • Parsnips - These are amazing when roasted and they add a nice mixture to the roasted root vegetables.
    • Oil - Use a good quality olive oil for the best flavour.
    • Salt and pepper - Generously season.
    • Salad leaves - Anything goes here on this vegetable salad recipe. We used a bag of lettuce leaves, but you could add in some spinach and kale for some extra nutrients.
    • Balsamic vinegar - This adds a lovely sweetness to the salad dressing. Use the best quality you can, as the cheaper ones tend to be a bit watery.
    • Herbs - We used a mixture of fresh basil, parsley and coriander. So, it's a great way to use up herbs.
    • Cheese - We love some feta crumbles on top of this warm salad before serving.

    A full ingredients list with measurements is in the recipe card below.

    How to make a roasted vegetable salad - Step by step

    One: Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tablespoon of olive oil and some salt and pepper and mix well.

    Chopped vegetable in a stainless steel bowl.

    Two: Put onto a baking tray in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes.

    A baking tray with chopped vegetables covering it.

    Three: Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

    A small glass bowl containing a herby salad dressing.

    Four: Remove the vegetables from the oven.

    A baking tray with cooked chopped vegetables covering it.

    Five: Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

    A white dish with salad leaves, roasted vegetables and feta cheese.

    Roasted vegetables

    I must admit, that these roasted vegetables nearly didn't even make it on to a salad. When they came out of the oven I had to give them a try to make sure that they were done and I just couldn't stop. They are THAT good.

    This is quite root vegetable heavy and we used a mixture of potato, butternut squash, carrot and parsnip. You could roast up anything though. Swap the white potato for some sweet potato and add some broccoli and cauliflower or even some radish.

    Chopped and roasted potatoes, carrots, parsnips and butternut squash with feta.

    Salad dressing

    Now, let's talk about the dressing for a minute shall we? As a dressing as really make or break and salad. We made a dressing that was bursting with fresh herbs, because a dish with this many vegetables needs a good mixture of herbs to go with it.

    If you have a few different herbs to use up, then this dressing will help you to do just that.

    Remember, we are all about wasting less food at the moment and herbs are one of those things that always go to waste. You buy some for one recipe, only use half, and then they are left to wilt in the back of the fridge. No more! Make this dressing instead.

    We mixed the herbs with a good glug of olive oil and some balsamic vinegar and seasoned it. Next time I would add a squeeze of lemon juice and some zest too.

    A glass bowl containing a herb and oil dressing.

    What to serve with a Winter Salad

    I think this vegetable salad recipe is pretty perfect the way it is, but if you are serving it as a side salad then it would go well with Chicken Skewers, Air Fryer Steak or salmon. If you are having it as a light lunch, then we like some warm crusty bread on the side of it.

    We usually serve up small portions of this as a starter to the main dish. However, if we are having it as a main then we would either add some Sourdough Croutons, or serve it with a slice of White Bread or Easy Bagels.

    Frequently asked questions

    Can roast vegetable salad be made in advance?

    You can roast all the vegetables in advance and then mix them with the salad, dressing and cheese just before serving. It's best not to mix everything in advance, as the salad can get a little soggy.

    Can you add protein to a vegetable salad?

    The vegetables really are the star of this salad, however that doesn't mean that you can't top it with something extra too. You could add a grilled chicken breast or some grilled salmon or prawns on top to give it a protein boost. If you want to keep it vegetarian, then mix some cooked chickpeas in when mixing the salad.

    How to store a winter salad?

    This is best eaten straight after serving, however if you do have any leftovers then they can be stored in an air tight container in the fridge for up to two days.

    heart icon

    Extra tips

    • Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
    • Mix up the salad greens by adding some spinach and kale.
    • Keep the vegetable salad vegan by skipping the feta, or using an alternative.
    • Add some extra texture to this salad by sprinkling some seeds on top before serving.
    • Next time I would add some lemon juice and zest to the salad dressing too.
    • Give the warm salad a protein boost with some chickpeas or grilled chicken.
    • Add some pomegranate on top for an extra burst of colour and flavour.
    • For some sweetness, thinly sliced apple is a really nice addition to to a winter salad.

    More veggie packed recipes

    • Healthy Hidden Vegetable Beef Burgers
    • Vegetable and Halloumi Kebabs
    • Veggie Packed Lamb Koftas
    • Slow Cooker Hidden Vegetable Pasta Sauce

    If you’ve tried this Roasted Vegetable Winter Salad, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta.

    Roasted Vegetable Winter Salad

    This Roasted Vegetable Winter Salad is a salad for people that think salads aren’t filling or they think they are boring. It’s the salad for people that think they don’t like salads!
    A circular logo saying GF.
    Gluten Free
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    4.64 from 138 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Salad
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a wine glass.
    Sulphites
    Servings: 3 servings
    Calories: 483kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures

    Roasted Vegetables

    • 1 Red onion
    • 1 Butternut Squash - small
    • 10 Baby potatoes
    • 2 Carrot
    • 2 Parsnips
    • 1 tablespoon Olive oil
    • 1 pinch Sea salt and black pepper

    Salad

    • 4 Handfuls of Watercress/Rocket (arugula) salad mix
    • 1 tablespoon Olive oil
    • 2 tablespoon Balsamic vinegar
    • 2 tablespoon Fresh basil - finely chopped
    • 2 tablespoon Fresh coriander (cilantro) - finely chopped
    • 2 tablespoon Fresh parsley - finely chopped
    • 1 pinch Sea salt and black pepper
    • 30 g Light Feta - (or dairy-free equivalent)

    Instructions

    • Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tablespoon of olive oil and some salt and pepper and mix well.
    • Put onto a baking tray in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes.
    • Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
    • Remove the vegetables from the oven.
    • Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

    Notes

    • Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
    • Mix up the salad greens by adding some spinach and kale.
    • Keep the salad vegan by skipping the feta, or using an alternative.
    • Add some extra texture to this salad by sprinkling some seeds on top before serving.
    • Next time I would add some lemon juice and zest to the salad dressing too.
    • Give the warm salad a protein boost with some chickpeas or grilled chicken.
    • Add some pomegranate on top for an extra burst of colour and flavour.
    • For some sweetness, thinly sliced apple is a really nice addition to to a winter salad.

    Nutritional Information

    Serving: 1portion | Calories: 483kcal | Carbohydrates: 101g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 206mg | Potassium: 2529mg | Fiber: 17g | Sugar: 17g | Vitamin A: 33665IU | Vitamin C: 128.4mg | Calcium: 262mg | Iron: 4.8mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Tavo

      June 30, 2022 at 10:10 pm

      5 stars
      This combination of veggies is just perfect! I skipped the feta cheese to make it vegan. It was delicious!

      Reply
    2. Sue

      June 30, 2022 at 9:25 pm

      5 stars
      It's been ages since I've made a warm salad, I'm excited to try this!

      Reply
    3. Tayler

      June 30, 2022 at 9:14 pm

      5 stars
      This is one of my favorite salads! We make it often and it always turns out perfectly!

      Reply
    4. Liz

      June 30, 2022 at 8:58 pm

      5 stars
      We've been loving salads lately and this was a great one to switch things up, even in summer! Thanks for the tasty recipe!

      Reply
    5. Nathan

      June 30, 2022 at 8:45 pm

      5 stars
      Salad definitely isn't my typical first thought when I think of comfort food, but this looks so warm and filling! I'll be keeping this in my back pocket for when it gets colder here.

      Reply
    6. Lee

      April 24, 2022 at 7:38 am

      5 stars
      Fantastically delicious. Change up from normal salads

      Reply
    7. Kate

      January 05, 2022 at 11:45 am

      5 stars
      I had to cook the cauliflower for longer than suggested, but that’s because I’m a heathen who likes to turn my veggies to mush :)
      A great recipe that I’ll definitely be making again.

      Reply
    8. Andrea

      December 15, 2021 at 6:04 pm

      5 stars
      We love roasted veggies. What a fantastic use of winter vegetables by making a salad out of them. Sounds marvelous!

      Reply
    9. Aleta Beaver

      September 24, 2021 at 3:10 pm

      5 stars
      I made this last night. I used carrots, tiny purple potatoes, sweet potatoes, large radishes, a small turnip, and a small purple onion. I roasted them and put them over just kale. Although I REALLY want to make the dressing, I didn’t have any herbs. I used a small amount of a high quality bottled balsamic dressing. The kids loved it almost as much as the adults, in part because it’s so colorful as well as tasty!

      Reply
    10. Cheryl

      May 31, 2021 at 4:00 pm

      5 stars
      This has become a go-to! I'm grilling some scallops to add tonight. Super delicious, and the kids even eat it!!

      Reply
      • Dannii

        June 02, 2021 at 4:29 pm

        Scallops sounds like a great addition!

        Reply
    11. Eloise

      May 21, 2021 at 8:33 am

      how much butternut squash do you use for 3 people? 1 whole butternut pumpkin in Australia would feed 8-10 people.

      Reply
      • Dannii

        May 22, 2021 at 7:42 pm

        We use around 600g. Wow - you must have huge butternut squash over there. Sadly ours are pretty small here in the UK.

        Reply
    12. India Puryear

      April 06, 2021 at 9:11 pm

      5 stars
      I literally ate this salad everyday in winter. It is so delicious, filling and warm!

      Reply
      • Dannii

        April 07, 2021 at 2:06 pm

        I would happily eat it every day too.

        Reply
    13. Alison

      October 25, 2020 at 12:50 pm

      5 stars
      This salad is absolutely delicious! All the roasted veggies on top of greens is absolute perfection! I think this is going to be a regular throughout the winter!

      Reply
    14. Pris

      August 28, 2020 at 10:58 am

      5 stars
      Oh, I agree: roasted vegetables are simply the best. It really brings out the sweetness in them! I'm loving your colored healthy mix, thank you for the recipe!

      Reply
    15. Mayuri Patel

      April 15, 2020 at 4:34 pm

      5 stars
      Roasted Vegetable Salad is something that I enjoy during any season. And I totally agree with you, its the best way to enjoy vegetables, roasting them.Love how versatile the recipe is.

      Reply
    16. Dorie

      February 17, 2020 at 3:07 pm

      5 stars
      This winter salad is AMAZING! I made it for dinner and it is definitely restaurant quality. I was looking for a winter grilling recipe so I threw the veggies on the grill and they came out great. I absolutely recommend and will be making this again! Thank you so much for this recipe!

      Reply
      • Dannii

        February 17, 2020 at 8:10 pm

        Wow, that you for the amazing review - I am so glad that you enjoyed it.

        Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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