If you’re seeking a vibrant, hearty dish that captures the cozy spirit of the colder months, this Roasted Vegetable Winter Salad Recipe is exactly what you need on your table. It blends warm, caramelized butternut squash and Brussels sprouts with fresh mixed greens and a tangy balsamic vinaigrette, delivering an irresistible mix of textures and flavors that feel both wholesome and indulgent. Perfect as a side or a light meal, this salad celebrates the beauty of winter vegetables in the most delicious way imaginable.
Ingredients You’ll Need
Simple, fresh ingredients come together effortlessly in this salad, each playing a key role in building layers of flavor and color. The roasted vegetables give warmth and depth, while the greens provide freshness and crunch. Let’s break down what you’ll need:
- 2 cups butternut squash, cubed: Roasts to a naturally sweet, tender bite that brightens the salad.
- 1 cup Brussels sprouts, halved: Adds a slightly nutty crunch when roasted to perfection.
- 2 tbsp olive oil: Essential for roasting the vegetables evenly and enhancing their natural flavors.
- 4 cups mixed greens: Brings freshness and a variety of textures to balance the warm veggies.
- 2 tbsp balsamic vinaigrette: Introduces a tangy, slightly sweet note that ties everything together beautifully.
How to Make Roasted Vegetable Winter Salad Recipe
Step 1: Preheat your oven
Start by setting your oven to 400°F (200°C). This temperature is ideal for roasting your vegetables so they get perfectly caramelized edges without drying out, creating that irresistible roasted flavor base for your salad.
Step 2: Prepare and toss the vegetables
Give your butternut squash and Brussels sprouts a quick rinse and pat dry. Toss them in 2 tablespoons of olive oil until each piece is lightly coated. This not only helps with roasting but also locks in moisture and intensifies the natural sweetness of the squash and the nutty character of the Brussels sprouts.
Step 3: Roast the vegetables
Spread the veggies across a baking sheet in a single layer to ensure even cooking. Pop them into the oven and roast for 20 to 25 minutes, stirring halfway through, until they are tender and golden brown. This roasting step is magic because it concentrates flavors and gives a beautiful texture contrast for the salad.
Step 4: Assemble the salad
Once your vegetables are roasted and still warm, arrange the mixed greens in a large bowl or on individual plates. Pile the roasted vegetables on top, then drizzle with the balsamic vinaigrette. Toss gently if you like or leave it layered for a striking presentation.
How to Serve Roasted Vegetable Winter Salad Recipe
Garnishes
To elevate your Roasted Vegetable Winter Salad Recipe, consider sprinkling a bit of crumbled feta or tangy goat cheese on top. Their creamy, salty flavor creates an irresistible contrast to the sweet roasted veggies and fresh greens. A handful of toasted pecans or pumpkin seeds also adds an exciting crunch and nutty finish.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled fish, or even a slice of hearty crusty bread. Its light but flavorful profile also complements warm winter soups, making your meal feel complete and delightfully balanced.
Creative Ways to Present
For a restaurant-worthy touch, serve the salad in a shallow wooden bowl, highlighting the colors of the squash and Brussels sprouts bursting against the lush greens. You can also layer the ingredients in a clear glass bowl, creating an inviting visual of textures and hues that will make anyone eager to dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries. Store your roasted vegetables and greens separately in airtight containers in the refrigerator for up to 3 days. This keeps the greens crisp and the roasted veggies flavorful without getting soggy.
Freezing
Since the mixed greens won’t freeze well, freeze only the roasted vegetables if needed. Place them in a freezer-safe container or bag, and use within 1 month. When ready, thaw overnight in the fridge, then reheat before assembling your salad.
Reheating
Gently warm the roasted vegetables in the oven or microwave when you’re ready to eat. Avoid overheating to maintain their tender texture. Once warmed, toss with fresh greens and vinaigrette to enjoy that fresh, cozy feeling all over again.
FAQs
Can I use other vegetables instead of butternut squash and Brussels sprouts?
Absolutely! This Roasted Vegetable Winter Salad Recipe is very adaptable. Feel free to swap in carrots, sweet potatoes, beets, or even parsnips depending on what’s fresh and available. Just adjust the roasting time accordingly to ensure everything cooks evenly.
Is this salad suitable for vegans?
Yes, the basic recipe is naturally vegan. Just be sure to omit any dairy-based garnishes like feta or goat cheese, or substitute with a plant-based cheese alternative to keep it 100% vegan-friendly.
Can I prepare this salad entirely ahead of time?
While you can roast the vegetables in advance and store them, it’s best to add the greens and vinaigrette right before serving so the salad stays vibrant and crisp. Mixing everything too early can cause the greens to wilt.
How can I make this salad more filling?
To turn this into a heartier meal, add protein such as roasted chickpeas, grilled chicken, or a boiled egg. Incorporating grains like quinoa or farro will also amp up the satiety without overpowering the fresh, delicate flavors.
What kind of balsamic vinaigrette do you recommend?
A simple homemade vinaigrette made with good quality balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper works perfectly. The balance of sweet and tangy enhances the roasted vegetables’ natural flavors.
Final Thoughts
This Roasted Vegetable Winter Salad Recipe has become one of my go-to dishes whenever I crave something both comforting and fresh during chilly seasons. It’s easy to make, packed with flavor, and beautifully showcases winter’s best produce in a way that feels wholesome and satisfying. I can’t wait for you to try it and make it your own cozy, colorful staple!
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Roasted Vegetable Winter Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and nourishing winter salad featuring warm roasted butternut squash and Brussels sprouts served over fresh mixed greens with a tangy balsamic vinaigrette. Perfect as a light meal or side dish during the colder months.
Ingredients
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
Salad Base
- 4 cups mixed greens (such as spinach, arugula, and kale)
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and thoroughly.
- Prepare Vegetables: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, ensuring they are well coated for proper roasting.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20 to 25 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
- Assemble Salad: Once roasted, let the vegetables cool slightly, then serve them warm over 4 cups of fresh mixed greens.
- Add Dressing: Drizzle 2 tablespoons of balsamic vinaigrette over the salad just before serving, tossing gently to coat all ingredients evenly.
Notes
- Add crumbled feta or goat cheese for a creamy texture and added flavor.
- This salad works wonderfully with leftover roasted vegetables, making it a great option for minimizing food waste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
