1. Can I make roasted vegetable winter salad ahead of time?

Yes! Roast the vegetables up to 2 days in advance and store them in an airtight container in the fridge. Assemble the salad just before serving by reheating the veggies and combining them with the greens and toppings. Add the dressing last to keep everything fresh and crisp.

2. What dressing works best with roasted vegetable salad?

A tangy balsamic vinaigrette pairs perfectly with the caramelized sweetness of roasted veggies. You can also try honey mustard, lemon tahini, or even a herby yogurt dressing if you prefer creaminess. The key is balance — acidity cuts through the richness of the vegetables beautifully.

3. Can I freeze roasted vegetables for later use in salads?

Technically, yes — but it’s not recommended for salads. Roasted vegetables tend to lose their crisp texture when frozen and reheated, making them better suited for soups, stews, or grain bowls. For the best salad texture, stick to freshly roasted or refrigerated vegetables.

Roasted Vegetable Winter Salad – Best Winter Recipe

Name: Roasted Vegetable Winter Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Seasonal
Ingredients: 2 medium carrots, peeled and chopped – Adds natural sweetness and soft texture; 2 medium parsnips, peeled and chopped – Brings earthy flavor and a tender bite; 2 medium potatoes, cubed – Adds comforting bulk with a creamy texture; 1 cup Brussels sprouts, halved – Offers nutty, caramelized depth; 1 large red onion, sliced – Adds mild sweetness and color; 2 tablespoons olive oil – Helps vegetables roast to golden perfection; 2 garlic cloves, minced – Infuses savory warmth; 1 teaspoon fresh thyme leaves – Adds herby aroma and flavor; 1/2 cup feta cheese, crumbled – Brings creamy, tangy contrast; 1/3 cup pomegranate seeds – Adds sweet-tart pops and vibrant color; 4 cups mixed salad greens (e.g., arugula, baby kale) – Provides freshness and balance; 2 tablespoons balsamic vinegar – Adds rich, tangy depth to finish; Salt and black pepper, to taste – Enhances all the flavors

Description

This Roasted Vegetable Winter Salad is a cozy and nutrient-rich dish that combines caramelized root vegetables with fresh greens, tangy feta, and juicy pomegranate seeds. It’s perfect as a winter main or festive side, offering warmth, texture, and seasonal flavors in every bite.

Ingredients

Scale

2 medium carrots, peeled and chopped – Adds natural sweetness and soft texture
2 medium parsnips, peeled and chopped – Brings earthy flavor and a tender bite
2 medium potatoes, cubed – Adds comforting bulk with a creamy texture
1 cup Brussels sprouts, halved – Offers nutty, caramelized depth
1 large red onion, sliced – Adds mild sweetness and color
2 tablespoons olive oil – Helps vegetables roast to golden perfection
2 garlic cloves, minced – Infuses savory warmth
1 teaspoon fresh thyme leaves – Adds herby aroma and flavor
1/2 cup feta cheese, crumbled – Brings creamy, tangy contrast
1/3 cup pomegranate seeds – Adds sweet-tart pops and vibrant color
4 cups mixed salad greens (e.g., arugula, baby kale) – Provides freshness and balance
2 tablespoons balsamic vinegar – Adds rich, tangy depth to finish
Salt and black pepper, to taste – Enhances all the flavors

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Instructions

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Chop carrots, parsnips, potatoes, Brussels sprouts, and red onion into similar-sized pieces for even roasting.
In a large bowl, toss vegetables with olive oil, garlic, thyme, salt, and pepper.
Spread the seasoned vegetables in a single layer on the baking tray.
Roast for 35–40 minutes, flipping halfway through, until golden brown and tender.
While the vegetables roast, prepare a serving bowl with mixed greens.
Remove the vegetables from the oven and let them cool for about 5 minutes.
Layer the roasted vegetables over the greens.
Sprinkle with crumbled feta and pomegranate seeds.
Drizzle with balsamic vinegar just before serving and toss lightly if desired.

Notes

Cut vegetables uniformly to ensure even roasting.
Do not overcrowd the baking tray—use two if needed for proper caramelization.
Add dressing just before serving to keep the greens fresh.
Make it vegan by skipping the feta or using a plant-based cheese.
Roast extra veggies to use in wraps or grain bowls the next day.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Seasonal

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 9g
Sodium: 410mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 7g
Cholesterol: 15mg