Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 red onion.; 1 small butternut squash.; 10 baby potatoes.; 2 carrots.; 2 parsnips.; 1 tablespoon olive oil.; Sea salt and ground black pepper.; 4 handfuls watercress/rocket (arugula) salad mix.; 1 tablespoon olive oil.; 2 tablespoons balsamic vinegar.; 2 tablespoons fresh basil, finely chopped.; 2 tablespoons fresh coriander (cilantro), finely chopped.; 2 tablespoons fresh parsley, finely chopped.; 30g light feta.

A colorful salad made with roasted vegetables, including orange and purple carrots, grapes, and crumbled cheese, served on a bed of fresh greens. | cookingwithcasey.com

Let me share my favorite winter salad that completely changed how my family thinks about salads. This isn't your typical cold bowl of greens it's a warm hug of roasted vegetables layered over fresh greens that brings comfort and nourishment to chilly days.

Why You'll Love This

I created this salad during one particularly cold winter when I was craving something both healthy and comforting. The roasted vegetables give it such wonderful depth and the whole combination just works perfectly together. It's become our go to dinner salad all winter long.

What You'll Need

Red Onion: I love how sweet these get when roasted.
Butternut Squash: This turns incredibly creamy in the oven.
Potatoes: They add such nice heartiness.
Carrots: I use different colors for visual appeal.
Parsnips: These become surprisingly sweet when roasted.
Mixed Greens: Creates a fresh foundation.
Feta: Adds that perfect salty tang.

The Magic Dressing

My simple herb dressing brings everything together beautifully. I mix good olive oil with aged balsamic plenty of fresh herbs and always finish with a bright squeeze of lemon. It's light enough to let the roasted vegetables shine but flavorful enough to make an impact.

Roasting Made Easy

Here's my secret to perfect roasted vegetables cut them into nice chunky pieces. I toss them with plenty of olive oil season well and give them space on the baking sheet. That hot oven transforms them into golden caramelized bites of heaven.

A close-up of a salad bowl filled with mixed greens topped with roasted potatoes, butternut squash, red onions, and crumbled feta cheese. | cookingwithcasey.com

Putting It Together

I love building these salads in individual bowls. Start with a bed of fresh greens pile on those warm roasted vegetables drizzle with the herb dressing and finish with crumbled feta. The warm vegetables slightly wilt the greens creating the perfect bite.

Mix It Up

Don't feel tied to my vegetable choices. Some days I'll throw in cauliflower or add seasonal fruit. Last week I added pomegranate seeds and it was gorgeous. Use what you have and what you love.

Make It A Meal

While this salad is satisfying on its own I often serve it with grilled chicken or salmon for dinner. For my vegetarian friends chickpeas are perfect. Don't forget some crusty bread on the side to soak up all those amazing flavors.

Prep Ahead Tips

I often roast the vegetables ahead of time. They keep beautifully in the fridge and you can quickly assemble everything when you're ready to eat. Just warm the vegetables slightly before adding them to your greens.

Keep It Fresh

If you end up with leftovers store everything separately. The roasted vegetables and dressing will keep well in the fridge just remember to add fresh greens when you're ready to serve again.

A tray of roasted mixed vegetables, including various cubes of orange, yellow, and purple ingredients, lightly seasoned and caramelized. | cookingwithcasey.com

Power It Up

Sometimes I'll add extra protein to make it even more filling. A perfectly poached egg on top is amazing or try roasted chickpeas for some crunch. It's so versatile you can really make it your own.

Plant Based Version

For my vegan friends I skip the feta or use a plant based alternative. The roasted vegetables are so flavorful you won't miss the cheese at all.

Using Up Herbs

This is my favorite way to use up herbs before they go bad. Different combinations create totally new flavor profiles. My current favorite is a mix of parsley basil and a touch of mint.

Extra Special Touches

To make it even more special I love adding pomegranate seeds or toasted pine nuts. These little extras add such nice texture and make the salad feel really special.

Citrus Magic

Don't skip the lemon in the dressing it makes all the flavors pop. Sometimes I'll add some zest too for an extra citrusy boost especially in the depths of winter.

A bowl of roasted vegetables including sweet potatoes, potatoes, and herbs, topped with crumbled cheese. | cookingwithcasey.com

Seasonal Switches

I love adapting this salad through the seasons. In late fall I might add roasted Brussels sprouts in early winter perhaps some roasted turnips. Use what's fresh and local for the best flavor.

Naturally Good For You

This salad happens to be gluten free and can easily fit into most eating plans. I sometimes serve it over quinoa for extra staying power.

Next Day Delights

The roasted vegetables are amazing the next day. I often make extra just to have leftovers. They're perfect for quick lunch bowls or even tucked into sandwiches.

Starting Strong

When I'm hosting dinner parties I love serving smaller portions of this as a starter. It's unexpected and always gets rave reviews. Plus it's so pretty on the plate.

Sharing The Love

This salad has become my signature dish for gatherings. Something about those colorful roasted vegetables and fresh greens just brings people together. It's comfort food that makes you feel good inside and out.

A vibrant salad featuring roasted potatoes, carrots, and onions topped with crumbled feta cheese and served on a bed of arugula, with a bowl of pickled vegetables in the background. | cookingwithcasey.com

Frequently Asked Questions

→ Can I make this salad vegan?: Yes, simply skip the feta cheese or use a dairy-free alternative. The rest of the ingredients are naturally vegan-friendly.
→ What other vegetables can I use?: You can use any vegetables that roast well, such as cauliflower, broccoli, or whatever needs using up. Root vegetables and winter squashes work particularly well.
→ How can I add more protein?: Add chickpeas or grilled chicken for extra protein. You can also top with seeds for additional protein and texture.
→ Can I prepare components ahead?: You can roast the vegetables ahead of time and reheat slightly before serving. Prepare the dressing separately and assemble just before serving.
→ What can I add for extra flavor?: Try adding lemon juice and zest to the dressing, pomegranate seeds for color, or thinly sliced apple for sweetness. These additions complement the winter vegetables well.

Hearty Winter Greens