On dreary Minnesota winter days, the best pick-me-up is often a simple, colorful meal. Most of the time, that includes a variety of roasted winter veggies, the more colorful, the better!
This salad, in some form or another is a weekly sight around our house. Usually, it’s packed up and brought into work to win the battle against the boring desk lunch. But, it’s also a great make-ahead salad and is fancy enough to serve at a dinner party. Yay for fancy salads!
The high heat roasting gives these hearty veggies a dark golden brown color and a toasty flavor. Paired with a light lemon dressing, creamy goat cheese and crunchy candied pecans, this salad has lot of yummy things going on.
Sweet potatoes or winter squash can be used instead of the butternut squash, just be sure to keep an eye on the veggies while roasting as different veggies cook at different rates.
Roasted Winter Vegetable Salad
This hearty winter veggie salad is colorful, tasty and paired with a lemon dressing, creamy goat cheese and crunchy pecans for a delicious salad!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Ingredients
- Roasted Vegetables
- 1 small butternut squash, peel and cut into 1/2-inch pieces
- 1 small cauliflower, trimmed, cut into florets
- 1/2 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/4 teaspoon coarse Kosher salt
- Pinch fresh pepper
- Dressing
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon fresh lemon juice
- Pinch of salt and pepper
- Salad
- 6 cups arugula
- 1/4 cup chopped fresh parsley
- 1/2 cup candied pecans
- 3 ounces goat cheese, crumbled
Instructions
- Heat oven to 425°F. In a large bowl, toss the squash, cauliflower and onion with 2 tablespoons olive oil, salt and pepper. Spread evenly on two ungreased sheet pans.
- Roast 30 to 35 minutes, tossing halfway through, or until golden browned and tender. Cool, about 15 minutes.
- Meanwhile, in a small bowl whisk together the olive oil, white wine vinegar, lemon juice, salt and pepper until blended.
- Place arugula in a serving bowl. Top with the roasted veggies, goat cheese, parsley and pecans. Toss with the dressing or serve on the side.
Nutrition
- Serving Size: 1 Serving
- Calories: 199
- Sugar: 10g
- Sodium: 149mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 7mg
What are your favorite roasted winter veggies?
Want more colorful veggies? Here are a few…
Winter Herb Pasta with Roasted Vegetables from Not Without Salt
Roasted Vegetable Winter Crumble from Joy The Baker
Winter Root Vegetables from Spoon Fork Bacon
###
Like what you see – or have a question, feedback, or recipe idea to share? Join the convo by commenting below and be sure to subscribe to B&H emails so you don’t miss a thing! If you make this, share it! Tag your photo with #BourbonandHoney on Instagram.
