Hearty Winter Vegetable Salad with Citrus Vinaigrette (Print Version)

This vibrant Winter Vegetable Salad brings warmth and freshness to chilly days. Roasted root veggies, crisp greens, and a bright vinaigrette make it a hearty meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Roasted Vegetables

01 - 1 large sweet potato, peeled and cubed (about 1-inch)
02 - 2 large carrots, peeled and sliced (about 1-inch)
03 - 2 parsnips, peeled and sliced (about 1-inch)
04 - 1 lb Brussels sprouts, trimmed and halved
05 - 3 tbsp olive oil, divided
06 - Salt and freshly ground black pepper to taste

→ Salad Base & Crunch

07 - 5 oz mixed winter greens (like kale, radicchio, or sturdy spinach)
08 - 1/4 red onion, thinly sliced
09 - 1/2 cup crumbled feta cheese
10 - 1/2 cup pecans, lightly toasted

→ Citrus Vinaigrette

11 - 3 tbsp fresh lemon juice (from about 1 lemon)
12 - 2 tbsp fresh orange juice (from about 1/2 orange)
13 - 1 tbsp Dijon mustard
14 - 1 tbsp maple syrup
15 - 1/4 cup extra virgin olive oil
16 - Salt and pepper to taste

# Instructions:

01 - First things first, let's get those root vegetables ready for their glow-up. Peel your sweet potatoes, carrots, and parsnips, then chop them into roughly 1-inch pieces. Try to keep them similar in size so they cook evenly – this is where I always get a bit messy, with pieces flying everywhere! Trim the ends off your Brussels sprouts and halve them. Toss the sweet potatoes, carrots, and parsnips with a generous drizzle of olive oil, salt, and pepper on one baking sheet. On a separate baking sheet, toss the halved Brussels sprouts with a little olive oil, salt, and pepper. Trust me on the separate sheet; it’s a lesson learned from over-soft sprouts!
02 - Preheat your oven to a nice warm 400°F (200°C). Pop the baking sheet with the sweet potatoes, carrots, and parsnips into the oven first. Let them roast for about 15 minutes. Then, add the baking sheet with the Brussels sprouts. Continue roasting everything for another 15-20 minutes, or until all the vegetables are tender and beautifully caramelized, with those lovely slightly browned edges. This is where the magic happens; the kitchen starts to smell absolutely divine, earthy and sweet. Keep an eye on them, as oven temperatures can be tricky; you want tender, not burnt!
03 - While your veggies are roasting, let's make that bright, zesty dressing for your <span style="font-weight:bold;">Winter Vegetable Salad</span>. In a small bowl, whisk together the fresh lemon juice, orange juice, Dijon mustard, and maple syrup. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified and looks slightly creamy. Season with a pinch of salt and a good grind of black pepper. Taste it! Does it need more tang? More sweetness? This is your chance to adjust it to your liking. I always taste a tiny bit on a piece of lettuce to get the full effect; it’s a habit I picked up after making a dressing too salty once – oops!
04 - Grab a large bowl, big enough for all your lovely ingredients. Add your mixed winter greens. If using kale, give it a quick massage with a tiny bit of olive oil and a pinch of salt to soften it up a bit – it makes a huge difference in texture! Thinly slice your red onion and add it to the greens. This part is simple, but it's important to have a good base for your <span style="font-weight:bold;">Winter Vegetable Salad</span>. I usually tear the greens by hand; it feels more rustic and, honestly, I'm usually too lazy to get a knife for that.
05 - Once your roasted vegetables are out of the oven and just slightly cooled (you don't want them piping hot, but definitely warm), gently add them to the bowl with the greens and red onion. Sprinkle in your toasted pecans and crumble the feta cheese over everything. Give it a gentle toss to combine, being careful not to smash the warm, tender vegetables. This is where the colors really start to pop, a beautiful array of greens, oranges, and purples. Sometimes I add a few extra pecans just because, well, I love them! Don’t be afraid to get your hands a little messy here; it’s part of the fun.
06 - Pour the citrus vinaigrette over the <span style="font-weight:bold;">Winter Vegetable Salad</span>. Toss everything gently one last time until all the ingredients are lightly coated in that glorious dressing. Give it a final taste test and adjust seasoning if needed. Serve immediately, while the roasted vegetables are still warm and the greens are crisp. It's truly a sight to behold, and the smells are just incredible – that mix of roasted sweetness and bright citrus. Don't wait too long, because this salad is at its absolute best right after it's dressed!

# Notes:

01 - Always roast Brussels sprouts separately or add them halfway through; they cook faster and get mushy if overdone with root veggies.
02 - Store dressing and roasted veggies separately for the best leftovers; dressed greens get soggy fast.
03 - For a nut-free option, toasted pumpkin seeds make a great crunchy topping.
04 - Don't be afraid to adjust the vinaigrette to your taste - more lemon for tang, more maple for sweetness!

# Equipment Needed:

01 - Large baking sheets
02 - large mixing bowl
03 - small whisk
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 28g
Total Carbohydrate: 28g
Protein: 8g

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