This roasted vegetable salad is the perfect winter salad. It’s warm, hearty, and packed full of plant-based goodness. It’s made with a assortment of oven-roasted root vegetables (sweet potato, carrot, parsnip, beetroot, and celery root) which are served over a bed of arugula and drizzled with a delicious balsamic-dijon dressing. Toasted seeds add crunch and an optional sprinkling of feta adds an extra depth of salty flavor and tanginess.
The best winter vegetable salad
What I love so much about this winter salad recipe is that it’s oh so versatile. You can jazz it up with all kinds of add-ins and it’s a great way to use up humble winter root vegetables. Roasting them in the oven is a guaranteed way to make them irritable as it brings out their sweetness.
Inspiration for this roasted vegetable salad
This salad with oven-roasted vegetables has been on my Elle Republic list since last winter when I tried a somewhat similar salad in a local wine bar nearby. It was made with caramelised pearl onions, roasted root vegetables, grilled chicken breast, crumbled sheep’s cheese and drizzled with a balsamic dressing. So very delicious. This is my interpretation of that very salad, in a vegetarian version.
How to adapt this winter salad with roasted vegetables
There are countless ways to adapt this salad to suit your very own taste. Hokkaido pumpkin or butternut squash can be used instead of sweet potato, and you can choice your favourite combination of other root vegetables. Fans of Brussel sprouts could add a handful to the mix. Or how about including some potatoes? If you are looking to add some protein, chickpeas would be a great addition (you could even roast or pan-fry them!). Another great option would be to add grilled chicken breast or some shredded rotisserie chicken.
Looking for other winter salad recipe inspiration?
Try one of these delicious salads with roasted vegetables:
- Autumn Pasta Salad with Roasted Butternut Squash
- Oven Roasted Pumpkin with Chili, Almonds and Feta
- Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing
- Lebanese Roasted Vegetables with Lentils
- Moroccan-Spiced Roast Vegetables and Chickpeas with Bulgur
Warm Roasted Vegetable Salad
Ingredients
For the salad:
- 1 small sweet potato, peeled and cut into 2 cm pieces (about 225 g)
- 1 carrot, peeled and cut into 2 cm pieces
- 1 parsnip, peeled and cut into 2 cm pieces
- 1/2 small celery root, peeled and cut into 2 cm pieces (about 250 g)
- 2 small beetroot peeled and cut into 2 cm pieces
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper, to taste
- 1/4 cup mixed seeds (e,g, pumpkin seeds and sunflower seeds), lightly toasted (50 g)
- 2-3 handfuls arugula leaves
- 50 g feta or sheep’s cheese, crumbled (or to taste) (optional)
For the dressing:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped flat-leaf parsley
Method
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Preheat the oven to 425°F /220°C.
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In a medium roasting pan, toss the sweet potato, carrot, parsnip, celery root, beetroot and onion with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
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Meanwhile, in a small bowl, whisk together the olive oil, vinegar, lemon juice, and mustard until combined, then add in the parsley. Season with salt and pepper, to taste.
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Arrange the arugula on a serving platter or shallow salad bowl, top with the roasted vegetables. Drizzle over the dressing and top the salad with the roasted seeds and feta (if using). Serve warm or at room temperature. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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