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 and it's the perfect warm salad for winter. Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This roasted vegetables salad just has it all!
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 recipe is comforting, but still light and fresh.
A salad is more than just green leaves after all and warm salads are so underated. 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 veggie salad all winter!
Nutritious, delicious and under 500 calories for a big bowl as well. This recipe for a winter salad is going to keep your nourished through the cold months.
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.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Red onion - You can use shallots for this winter salad, which would give a sweeter flavour. But we love the color 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 color 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 cheese crumbled on top of this warm salad before serving.
More ingredient substitutions and variations can be found in the recipe card.
How To Make Roasted Vegetable Salad - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: 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 toss to mix well.
- Step 2: Put onto a baking tray into the oven for 35-40 minutes.
- Step 3: Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
- Step 4: Remove the vegetables from the oven.
- Step 5: Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.
Warm Salad Ideas
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.
We added some feta on top of this roast vegetable salad, but you could leave it off to keep it vegan. Or, you could swap it for some Parmesan, goat cheese or blue cheese for a different cheese topping.
When it comes to dressing, you could swap the vinaigrette for our Healthy Ranch Dressing, Tahini Dressing or Pesto Salad Dressing. Then you could add some nuts (our favourite is walnuts) or seeds on top for crunch.
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 Greek Chicken Skewers, Air Fryer Steak, Air Fryer Halloumi or Honey and Garlic Side of 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 on top, or maybe some Cheesy Garlic Bread on the side.
Extra Tips
- Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
- It's important to space your veggies out on the tray so they get nice and crispy.
- Mix up the salad greens by adding some spinach and kale.
- 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.
Frequently Asked Questions
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.
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.
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.
More Veggie Packed Recipes
If you’ve tried this Roasted Vegetable Winter Salad, let us know how you got on in the comments below.
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Recipe
Roasted Vegetable Winter Salad
Ingredients
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 ground 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 ground black pepper
- 30 g (0.25 cups) Light Feta - (or dairy-free equivalent)
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
- Chop 1 Red onion, 1 Butternut Squash, 10 Baby potatoes, 2 Carrot and 2 Parsnips so they are fairly chunky. Put them in a bowl with 1 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper and mix well.
- Put onto a baking tray into the oven for 35-40 minutes.
- Make the salad dressing by mixing together 1 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 pinch Sea salt and ground black pepper, 2 tablespoon Fresh basil, 2 tablespoon Fresh coriander (cilantro) and 2 tablespoon Fresh parsley.
- Remove the vegetables from the oven.
- Divide 4 Handfuls of Watercress/Rocket (arugula) salad mix between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over 30 g Light Feta.
Recipe 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 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
The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Alison says
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!
Pris says
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!
Mayuri Patel says
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.
Dorie says
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!
Dannii says
Wow, that you for the amazing review - I am so glad that you enjoyed it.
Vanessa says
Thanks for sharing! I love "winter salad," but am excited to try with some of the ingredients that you use instead!
Suzanne says
This looks so good! I love how do-able the dressing is! It comes from stuff that is easy to keep on hand!
Cassie Larson says
Would pomegranates pair nicely as a garnish?
Dannii says
Yes, they would.
Emma says
Can I ask did you serve this roasted veg salad cold or hot?
Dannii says
I serve the vegetables hot on the greens.
Andi says
We roasted some chickpeas along with this and it was such a good salad. Not boring and I was full after it too.
Callum says
I make a big batch of these roasted vegetables on a Sunday night and have some with roast chicken and the rest for salads through the week. They are so simple, but really tasty. Can’t fault this recipe.
Jayne Pearson says
You just solved my conundrum of what to serve with Greek-style lamb cutlets when our neighbour comes over at the weekend. This looks so delicious. No parsnips here though :( so might have to sub with celeriac. Have only just discovered this blog - looking forward to a browse. Thanks for the recipes.
Pol Geys says
Thank you so much for this recipe! Since I'm trying to lose fat, im on the look for healthy food that I actually like. I tried my best searching for these kind of recipes but didn't find one in a long time. I eat vegetables but I never really thought of them as something delicious, especially not when its a salad. Since I've found this recipe I eat it once or twice a week, and I'm even looking forward to eating it. I looked at some other recipes you made and they're awesome too. One week I even ate one of the recipes everyday. Thank you so much for making my life a lot healthier.
Kind regards,
Pol
Luke - The Handy Squad says
Fantastic blog! I've been trying to eat a lot healthier recently and this blog will continue to make me try new things. Fantastic! Luke
Simon Claes says
Hello,
First, I want to say thank you for all your recipes. I have been trying now for so long to make my food healthier but did not really know how to do that. I never know which vegetables fit together. When I try something it usually does not taste very good. Thanks to these tips, I eat much healthier. I never thought that vegetables could be so tasty. Thank you very much!
Simon Claes
Amy | The Cook Report says
Adding roasted vegetables is one of the only ways I can make myself eat a salad in the winter so this looks perfect for me!