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Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta.
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4.80 from 136 votes

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Diet: Gluten Free, Low Fat, Vegetarian
Allergen: Dairy, Sulphites
Servings: 3 servings
Calories: 483kcal
Author: Dannii Martin

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 Light Feta (or dairy-free equivalent)
UK Metric Measures - US Customary Measures

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.

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.

Nutrition

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

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