Description
Winter’s crisp Roasted Vegetable Salad brings Mediterranean warmth to cold days, blending caramelized seasonal produce with tangy herbs. Hearty yet light, this dish offers robust flavors that comfort and nourish you through chilly evenings.
Ingredients
Scale
Main Vegetables:
- 1 red onion
- 1 small butternut squash
- 10 baby potatoes
- 2 carrots
- 2 parsnips
Greens and Cheese:
- 4 handfuls watercress/arugula mix
- 30 grams (1.06 ounces) light feta cheese
Herbs, Dressing, and Seasonings:
- 2 tablespoons fresh basil
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F, creating an ideal roasting environment for the winter vegetables.
- Prepare the vegetables by cutting them into uniform, bite-sized chunks to ensure even cooking and consistent texture.
- Drizzle olive oil over the chopped vegetables, thoroughly coating each piece with a light, flavorful sheen.
- Sprinkle selected seasonings across the vegetables, massaging them gently to distribute the herbs and spices evenly.
- Arrange the seasoned vegetables in a single layer on a large baking tray, avoiding overcrowding to promote proper caramelization.
- Roast the vegetables in the preheated oven for 35-40 minutes, turning once halfway through to achieve a golden, crisp exterior.
- While vegetables are roasting, whisk together the dressing ingredients, blending balsamic vinegar, herbs, and seasonings into a harmonious mixture.
- Select fresh, crisp greens and distribute them across serving bowls as a vibrant base for the roasted vegetables.
- Once vegetables are tender and slightly charred, remove from the oven and let cool for a few minutes.
- Transfer the warm roasted vegetables onto the prepared greens, creating an appetizing winter salad.
- Drizzle the prepared dressing over the salad, ensuring each component is lightly coated.
- Finish by crumbling feta cheese on top, adding a creamy, tangy element to the dish.
Notes
- Customize roasted vegetable selection based on seasonal availability or personal preference, mixing root vegetables like sweet potatoes, carrots, and parsnips for diverse flavors and textures.
- Enhance nutrition by adding protein-rich ingredients like quinoa, chickpeas, or toasted nuts to transform the salad into a complete meal.
- Use fresh herbs like thyme or rosemary during roasting to infuse deeper aromatic dimensions into the vegetables and elevate overall taste profile.
- Allow roasted vegetables to cool slightly before assembling to prevent wilting delicate greens and maintain crisp salad texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 131 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 6 mg