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To make this roasted winter vegetable salad, you need a few key veggies. Here’s what you will need: - 2 cups butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 cup carrots, sliced - 1 red onion, cut into wedges These vegetables bring color and nutrition to your dish. Butternut squash adds a sweet flavor. Brussels sprouts offer a nice crunch. Carrots add a hint of earthiness, and red onion gives a bit of zing. You can make this salad even better with some tasty extras. Here are some optional add-ins: - 1/4 cup feta cheese, crumbled - 1/4 cup toasted walnuts, chopped Feta cheese brings a creamy texture and a salty bite. Walnuts add a nutty crunch that contrasts well with the soft roasted veggies. The right seasoning makes a big difference in flavor. Here’s what you need: - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons balsamic glaze Olive oil helps the veggies roast perfectly. Thyme and smoked paprika add warmth and depth. Salt and pepper enhance all the flavors, while balsamic glaze gives a sweet and tangy finish. Now you're all set to create a delicious and healthy roasted winter vegetable salad! {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This step is key for roasting. A hot oven helps the vegetables cook evenly. Next, you’ll prepare the vegetables. Take 2 cups of butternut squash and peel it. Then cube it into bite-sized pieces. Halve 2 cups of Brussels sprouts and slice 1 cup of carrots. Cut 1 red onion into wedges. Place all these veggies in a large mixing bowl. Now, we roast the vegetables. Drizzle 2 tablespoons of olive oil over them. Add 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Don’t forget to season with salt and pepper to taste. Toss everything well to coat. Spread the seasoned mix onto a large baking sheet in a single layer. Roast in the oven for 25 to 30 minutes. Stir them halfway through. Look for that tender texture and slight caramelization. Once done, let them cool for a few minutes. This step ensures the salad has the best taste. Roasting vegetables brings out their natural sweetness. Start by preheating your oven to 400°F (200°C). Cut your veggies into even pieces to ensure they cook at the same rate. Spread them out on a baking sheet. If they are too close together, they will steam instead of roast. Give them space to caramelize properly. Stir the veggies halfway through cooking. This helps them brown evenly. You can boost the taste of your roasted winter vegetable salad with simple tricks. Use fresh herbs like rosemary or parsley for a bright touch. Adding a splash of lemon juice just before serving brightens the flavors. For a smoky kick, try using smoked salt instead of regular salt. Toss in some garlic for extra depth. Experiment with different types of vinegar, like apple cider, for a twist. Serve your salad warm or at room temperature. Use a large wooden bowl for a rustic look. Top it with crumbled feta and chopped walnuts for crunch. Drizzle balsamic glaze over the top for a tangy finish. This adds a lovely shine and flavor. Pair this salad with grilled chicken or quinoa for a complete meal. Enjoy the vibrant colors and flavors on your plate! Pro Tips Use Fresh Vegetables: Opt for seasonal, fresh vegetables for the best flavor and nutrition. Don’t Overcrowd the Baking Sheet: Give the vegetables enough space on the baking sheet to ensure they roast rather than steam. Experiment with Spices: Feel free to add your favorite herbs or spices to customize the flavor profile of the salad. Make it a Meal: Add protein such as grilled chicken or chickpeas to make this salad a satisfying main dish. {{image_2}} While butternut squash, Brussels sprouts, and carrots shine in this salad, you can mix it up! Consider using sweet potatoes for a creamy texture. They add a nice sweetness. Parsnips or turnips also bring a unique flavor. They roast well and add depth. You can even try cauliflower for a crunchy twist. Just chop it into bite-sized pieces and follow the same roasting steps. The key is to choose vegetables you enjoy. If you want a vegan or dairy-free salad, skip the feta cheese. Instead, add chickpeas for protein. They will make the salad hearty. You can also use avocado slices for a creamy feel. They provide healthy fats and a rich flavor. A sprinkle of nutritional yeast can give a cheesy taste without dairy. Just make sure to check your balsamic glaze for hidden dairy ingredients. Balsamic glaze adds a nice tang, but other dressings can shine too. Try a simple lemon vinaigrette. Mix lemon juice, olive oil, salt, and pepper for a fresh taste. A tahini dressing works well too. It’s creamy and adds a nutty flavor. For a spicy kick, consider a sriracha dressing. Just mix sriracha with olive oil and a bit of honey or maple syrup. Each dressing brings its own vibe to the salad. Feel free to experiment and find your favorite! If you have leftovers, store them in an airtight container. Place the cooled salad in the fridge. It will stay fresh for up to three days. Keep the feta and walnuts separate for the best texture. To reheat, place the salad in a microwave-safe dish. Heat on medium for about one to two minutes. Stir halfway to ensure even warming. You can also reheat in the oven. Preheat to 350°F (175°C) and warm for 10-15 minutes. Freezing is not ideal for this salad. The texture of roasted vegetables changes when frozen. If you must freeze, omit the feta and walnuts. Place the cooled vegetables in a freezer bag. They can last up to three months. Thaw in the fridge before reheating. Yes, you can use frozen vegetables. Frozen veggies are convenient. They work well in this salad. Just remember to thaw them first. Pat them dry to avoid excess water. This keeps your salad crisp and fresh. To make the salad heartier, try adding some protein. Grilled chicken or chickpeas fit well. You can also mix in quinoa or farro for more texture. These additions turn a light salad into a filling meal. Just toss them in after roasting the veggies. Yes, this salad is naturally gluten-free. All the ingredients are safe for gluten-free diets. Just be sure to check the balsamic glaze. Some brands may add gluten. If in doubt, make your own glaze by reducing balsamic vinegar. This way, you have full control over the ingredients. This blog post covered the essentials for making a tasty roasted vegetable salad. You learned about the best veggies, how to prepare them, and key tips for perfect roasting. I shared ways to enhance flavors and different serving ideas. You can also explore variations with alternative vegetables and dressings. Finally, I explained how to store your leftovers or freeze them for later. Use this guide to make vibrant salads that everyone will love! Enjoy your cooking adventure!

Roasted Winter Vegetable Salad

A hearty and colorful salad featuring roasted winter vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 1 cup carrots, sliced
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.25 cup feta cheese, crumbled (optional)
  • 0.25 cup toasted walnuts, chopped
  • 2 tablespoons balsamic glaze

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion.
  • Drizzle the olive oil over the vegetables and sprinkle with dried thyme, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.
  • Spread the seasoned vegetables onto a large baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
  • Once roasted, remove the vegetables from the oven and allow them to cool for a few minutes.
  • In a serving bowl, combine the roasted vegetables. Add crumbled feta cheese and toasted walnuts for added flavor and texture.
  • Drizzle with balsamic glaze over the top for a tangy finish. Toss gently to incorporate all ingredients.

Notes

Serve the salad in a large wooden bowl and garnish with a sprinkle of extra feta and a few whole walnuts on top for a rustic look. Enjoy!
Keyword roasted, salad, vegetables, winter