Roasted Vegetable Winter Salad
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
3 servings
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Calories
483 kcal
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Course
Salad
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Cuisine
Mediterranean
Roasted Vegetable Winter Salad
Description
Roasted Vegetable Winter Salad brings together a variety of root vegetables—red onion, butternut squash, baby potatoes, carrots, and parsnips—cut into chunks and roasted with olive oil, salt, and pepper for 35 to 40 minutes until tender and caramelized. The roasted vegetables are served atop a mix of arugula and watercress, which adds peppery freshness. A dressing made from olive oil, balsamic vinegar, and finely chopped fresh basil, cilantro, and parsley is drizzled over the salad, lending herbal brightness that complements the roasted sweetness.
The salad is finished with light feta cheese crumbled on top, contributing a creamy, salty element that enriches the texture and flavor. The combination of crisp salad greens, warm roasted vegetables, and the tangy dressing gives the dish a pleasing contrast and layered flavors. It works well as a light main or a side dish during the winter months when root vegetables are in season.
To vary the salad, other vegetables like cauliflower or broccoli can be roasted and added, and different greens like spinach or kale provide variety. Omission or substitution of the feta cheese can make this salad dairy-free if desired.
Ingredients
Roasted Vegetables
- 1 red onion
- 1 butternut squash small
- 10 baby potato
- 2 carrot
- 2 parsnip
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
Salad
- 4 watercress salad mix, handfuls
- 4 arugula salad mix, handfuls
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon basil finely chopped, fresh
- 2 tablespoon cilantro finely chopped, fresh
- 2 tablespoon parsley finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 30 g feta cheese or dairy-free equivalent, light
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
- Cauliflower and broccoli can be used in place of or alongside the listed vegetables for roasting.
- Spinach and kale can be mixed with watercress and arugula for varied salad greens.
- Omit feta or use a dairy-free alternative to keep the salad vegan.
- Adding seeds on top provides extra texture.
- Lemon juice and zest can be added to the dressing for more brightness.
- Chickpeas or grilled chicken can be added for protein.
- Pomegranate seeds or thinly sliced apple can add color and natural sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 483kcal | 24% |
| Carbohydrates | 101g | 34% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 206mg | 9% |
| Potassium | 2529mg | 54% |
| Fiber | 17g | 68% |
| Sugar | 17g | 34% |
| Vitamin A | 33665IU | 673% |
| Vitamin C | 128.4mg | 143% |
| Calcium | 262mg | 26% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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