https://herbalnutritiongeeks.com/roasted-vegetable-winter-salad/
Get ready to warm up your winter nights with this delicious roasted vegetable winter salad recipe! Perfect for a healthy and satisfying meal, this recipe will show you how to prepare a mouth-watering combination of roasted veggies, tossed with greens and a tangy dressing. Discover our step-by-step guide and tips for making the perfect roasted vegetable salad. So, don’t wait any longer, watch this video now and learn the secret to making a delicious roasted vegetable winter salad recipe! Optimized for the keyword “recipe”, this video is sure to satisfy your culinary cravings.
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Roasted Vegetable Salad Ingredients

Roasted Vegetables:

½ red onion, coarsely chopped

1 small (about 2 pounds) butternut squash, peeled, seeded, and cut into ½” chunks

10 baby potatoes, cut in half

2 carrots, peeled and cut into ½” pieces

2 parsnips, peeled and cut into ½” pieces

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon ground black pepper

Salad:

1 tablespoon olive oil

2 teaspoons balsamic vinegar

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon minced parsley

½ teaspoon dried basil

8 cups baby lettuce salad mix

1-ounce reduced-fat feta cheese, crumbled

Roasted Vegetable Salad Instructions

Preheat oven to 400 degrees.

For roasted vegetables: put chopped onion, squash, potatoes, carrots, and parsnips in a large bowl. Add olive oil, salt, and pepper and mix well.

Spread vegetables onto 1 or 2 large baking sheets, being careful not to crowd them (vegetables placed too close together will steam rather than roast).

Place in oven and roast for about 45 minutes, occasionally tossing, until vegetables are tender and just starting to brown in spots. Remove from the oven.

For the salad dressing: In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, parsley, and basil. Drizzle over the vegetables and toss gently.

Divide the salad mix among 4 bowls and top with roasted vegetables; sprinkle with feta cheese.

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