Name: Roasted Vegetable Winter Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup butternut squash, cubed; 1 cup Brussels sprouts, halved; 1 cup carrots, sliced; 2 cups mixed greens or kale; ¼ cup pecans or walnuts; ¼ cup dried cranberries; 1 tbsp olive oil; Salt & pepper, to taste; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp honey or maple syrup; ½ tsp Dijon mustard

Jump to Recipe· 4.2 from 20 reviews

This Roasted Vegetable Winter Salad Recipe is an absolute celebration of the cozy flavors and textures that winter produce brings to your table. Imagine tender, caramelized butternut squash, slightly crispy Brussels sprouts, sweet carrots, all mingling beautifully with fresh mixed greens, crunchy nuts, and a burst of dried cranberries. Tied together with a tangy yet smooth vinaigrette, this salad is not only stunning in color but also energetic in taste and nutrition—perfect for those chilly days when you crave something both healthy and hearty. I’m so excited to share this charming dish that’s become a favorite in my home when the cold season rolls around.

Ingredients You’ll Need

The image shows a white marbled surface with a variety of fresh vegetables and some cheese. From top to bottom, there is a white bowl with green sauce and a spoon in it on the top right. Below the bowl, there are three long root vegetables: a light yellow parsnip, a bright orange carrot, and a pale brown sweet potato arranged diagonally. To the left, there is a bunch of green leafy parsley and behind it a dark red onion. Below the root vegetables, there is a whole orange onion next to a brownish-purple onion. In the bottom right corner, there is a final root vegetable, a light beige celeriac with rough skin. In the lower left, there is a small light gray bowl holding two rectangular blocks of white cheese. The image looks clear and bright, with soft natural light coming from above. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Roasted Vegetable Winter Salad Recipe is in its simplicity and balance. Each ingredient plays an important role: the roasted vegetables bring warmth and depth, the greens add freshness and a touch of bitterness, nuts contribute crunch and richness, while the dried cranberries offer sweet pops of flavor. The dressing wraps it all up with a perfect tangy finish, making this salad truly unforgettable.

Butternut squash (1 cup, cubed): Adds a velvety sweetness and vibrant orange color that brightens the bowl.
Brussels sprouts (1 cup, halved): Provides earthy and slightly bitter notes that roast beautifully to a crispy edge.
Carrots (1 cup, sliced): Brings natural sweetness, texture, and a lovely pop of orange.
Mixed greens or kale (2 cups): Delivers freshness and a slightly chewy base to balance hearty roasted veggies.
Pecans or walnuts (¼ cup): Contribute crunch and a nutty richness that pairs well with the fruitiness.
Dried cranberries (¼ cup): Add juicy bursts of tart sweetness, tying the flavors together beautifully.
Olive oil (1 tbsp for roasting): Essential for roasting the vegetables to golden perfection and enhancing their natural flavors.
Salt & pepper: Simple seasoning that brings out the best in every ingredient.
Olive oil (2 tbsp for dressing): Creates a smooth, rich base for the vinaigrette.
Apple cider vinegar (1 tbsp): Gives the dressing its bright, tangy lift.
Honey or maple syrup (1 tsp): Softens the acidity and adds a subtle layer of sweetness.
Dijon mustard (½ tsp): Balances the dressing with a mild, sharp kick.

How to Make Roasted Vegetable Winter Salad Recipe

Step 1: Preheat and prepare your vegetables

Start by heating your oven to 400°F (200°C). While the oven warms, get your butternut squash, Brussels sprouts, and carrots cleaned, peeled, and cut into bite-sized pieces. This prep work ensures each vegetable cooks evenly and is perfectly tender at the end.

Step 2: Toss and roast

In a large bowl, combine the cubed squash, halved Brussels sprouts, and sliced carrots. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything together so each piece is lightly coated. Spread the veggies out on a baking sheet in a single layer, ensuring they have plenty of space to roast without steaming.

Pop the tray in the oven and roast for about 20 to 25 minutes. You’ll want to check around the 20-minute mark to see if the vegetables are tender and starting to caramelize—the slight crisp edges add that next-level flavor.

Step 3: Whisk together the dressing

While your veggies start roasting, mix up the dressing. Combine olive oil, apple cider vinegar, honey or maple syrup, and Dijon mustard in a small bowl or jar. Whisk or shake it well until everything is fully blended. The dressing should be zingy yet smooth, complementing the roasted vegetables perfectly.

Step 4: Assemble the salad

Once the vegetables are done roasting and have cooled slightly, arrange your mixed greens or kale in a large salad bowl. Add the warm roasted vegetables on top, then sprinkle with pecans (or walnuts) and dried cranberries. Drizzle the vinaigrette over everything and gently toss or let your guests mix it themselves—it’s a lovely way to keep the textures distinct and vibrant.

How to Serve Roasted Vegetable Winter Salad Recipe

A round white plate holds a colorful salad with several layers. The bottom layer is fresh green leafy lettuce with light and dark green tones. On top, there are bright orange cubes of roasted sweet potatoes, and small round green Brussels sprouts with a slightly roasted texture. There are also dark red pecan nuts scattered throughout. The salad looks fresh and vibrant on a white marbled surface. A small part of a wooden board is visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, consider crumbling some goat cheese or feta on top. The creamy tanginess contrasts wonderfully with the warm, roasted veggies and bright vinaigrette. A sprinkle of fresh herbs like parsley or thyme also adds a fragrant, elegant finish.

Side Dishes

This salad stands well on its own for a light but satisfying meal, but it also pairs beautifully with roasted chicken, grilled fish, or even a crusty whole grain bread. For a vegetarian feast, add a side of hearty lentil stew or a warm, spiced vegetable soup.

Creative Ways to Present

Serve this salad warm as a centerpiece during your winter gatherings, arranging it in a rustic wooden bowl or even on a shallow platter for easy sharing. Another lovely idea is to create individual servings in glass jars or bowls layered with vegetables and greens—perfect for lunch on the go or pretty picnics.

Make Ahead and Storage

Storing Leftovers

You can keep leftovers of this Roasted Vegetable Winter Salad Recipe in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the greens from getting soggy. When ready to enjoy again, simply toss everything together fresh.

Freezing

While roasting vegetables freeze well, the fresh greens in this salad do not. For freezing, place only the cooled roasted vegetables in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat gently before tossing with fresh greens and dressing.

Reheating

To reheat your roasted vegetables, warm them in a skillet or oven until heated through but not mushy. Avoid microwaving as it can overcook the veggies. Once warm, mix with fresh greens and add dressing for a quick, nourishing meal.

FAQs

Can I use other vegetables in this Roasted Vegetable Winter Salad Recipe?

Absolutely! Root vegetables like sweet potatoes or parsnips, or even beets, work wonderfully roasted. Just be sure to cut them similarly in size for even roasting, and adjust cooking times as needed since some vegetables take longer to become tender.

Is this salad suitable for vegans?

Yes, it’s naturally vegan as long as you omit any optional cheese garnishes. The dressing is vegan-friendly when using maple syrup instead of honey, which is an easy swap that retains sweetness.

Can I make this salad gluten-free?

Definitely. All the ingredients in the Roasted Vegetable Winter Salad Recipe are naturally gluten-free, making it an ideal choice for anyone avoiding gluten. Just double-check your dried cranberries for any added gluten-containing ingredients.

How do I prevent the salad from becoming soggy?

To keep your salad crisp, wait to add the dressing until just before serving and keep the greens separate if storing leftovers. Roasted vegetables can be kept on their own too, reheated gently and tossed with fresh greens and dressing shortly before eating.

What can I substitute for pecans or walnuts?

Pumpkin seeds, sunflower seeds, or even toasted almonds are fantastic alternatives if you want to switch up the nutty crunch. They add a different texture but still provide that lovely richness the salad needs.

Final Thoughts

I hope this Roasted Vegetable Winter Salad Recipe inspires you to bring a splash of color, warmth, and wholesome flavor into your winter meals. It’s an effortless yet impressive dish that invites you to enjoy the best of seasonal produce in every bite. Whether you’re serving it as a side or a centerpiece, this salad never fails to brighten up even the coldest days. Give it a try—you just might find your new favorite winter comfort food.

Roasted Vegetable Winter Salad Recipe

Ingredients You’ll Need

How to Make Roasted Vegetable Winter Salad Recipe