Roasted Vegetable Winter Salad Recipe

This salad is perfectly warm and hearty for a cold winter day. Terrific when roasted, the variety of colorful, winter vegetables in a salad can be enjoyed as a meal or side dish.

Roasted Vegetable Winter Salad

Makes 4 servings
  • Roasted Vegetables:
  • ½ red onion, coarsely chopped
  • 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into ½” chunks
  • 10 baby potatoes, cut in half
  • 2 carrots, peeled and cut into ½” pieces
  • 2 parsnips, peeled and cut into ½” pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Salad:
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon minced parsley
  • ½ teaspoon dried basil
  • 8 cups baby lettuce salad mix
  • 1-ounce reduced fat feta cheese, crumbled
  • Preheat oven to 400 degrees.
  • For roasted vegetables: put chopped onion, squash, potatoes, carrots, and parsnips in a large bowl. Add olive oil, salt, and pepper and mix well.
  • Spread vegetables onto 1 or 2 large baking sheets, being careful not to crowd (vegetables placed too close together will steam rather than roast).
  • Place in oven and roast for about 45 minutes, tossing occasionally, until vegetables are tender and just starting to brown in spots. Remove from the oven.
  • For salad dressing: In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, parsley, and basil. Drizzle over the vegetables and toss gently.
  • Divide the salad mix among 4 bowls and top with roasted vegetables; sprinkle with feta cheese.

Makes 4 servings.

Nutrition Facts

Per serving (Makes 4 servings)

Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND –Sr.Director, Worldwide Nutrition Education and Training

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and received her M.S. in food science and nutrition from Colorado State University. She is a registered dietitian, holds two board certifications from the Academy of Nutrition and Dietetics as a certified specialist in sports dietetics, and a certified specialist in obesity and weight management, and is a Fellow of the Academy.