4.8 from 408 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 Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 3 servings
Calories: 483 kcal
Course:
Salad
Cuisine:
Mediterranean
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)
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.
Cup of Yum
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 Information
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
(72%)
Fiber
17g
(68%)
Sugar
17g
(34%)
Vitamin A
33665IU
(673%)
Vitamin C
128.4mg
(143%)
Calcium
262mg
(26%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 483
% 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.