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For this hearty salad, you need: - 2 cups butternut squash, peeled and cut into 1-inch cubes - 2 cups Brussels sprouts, trimmed and halved - 1 cup carrots, sliced into thin rounds - 1 red onion, cut into wedges These veggies add great colors and flavors. They are perfect for winter meals. To make the vegetables pop, use: - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste The olive oil helps the veggies roast well. Thyme and paprika bring warmth and depth. I love adding a few extras for texture and taste: - 1/4 cup feta cheese, crumbled (for creaminess) - 1/4 cup walnuts, toasted and roughly chopped The feta adds a nice saltiness. Walnuts give a lovely crunch. You can skip them if you want. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This heat will help the veggies roast well. In a large bowl, add the butternut squash, Brussels sprouts, sliced carrots, and red onion wedges. Make sure to mix everything evenly. This step ensures that all vegetables cook the same way. Drizzle the extra-virgin olive oil over the veggies. Next, add dried thyme, smoked paprika, salt, and black pepper. Toss everything together to coat the veggies well. Spread the vegetable mix onto a large baking sheet. Ensure the vegetables are in a single layer. This will help them roast evenly. Place the baking sheet in your preheated oven. Roast for 25-30 minutes. The vegetables should become fork-tender and golden-brown. Halfway through, stir the veggies to ensure they roast evenly. Once done, take them out and let them cool for about 5 minutes. In a large serving bowl, combine the roasted vegetables. If you like, fold in the crumbled feta cheese and toasted walnuts for added flavor. Drizzle the balsamic glaze over the top. This will add a nice tangy touch. Gently toss everything together without smashing the veggies. For a beautiful presentation, serve the salad in a rustic wooden bowl. Top it with more feta and whole walnuts. Enjoy the delightful flavors! Choose firm, fresh vegetables for the best taste. Look for butternut squash that feels heavy. Pick Brussels sprouts that are bright green and tight. Carrots should be smooth and vibrant. Also, select red onions that are firm and free of spots. These choices ensure your salad shines with flavor and color. Preheat your oven to 400°F (200°C). This temperature helps the vegetables caramelize nicely. Cut vegetables into uniform pieces so they cook evenly. Spread them out in a single layer on the baking sheet. This step avoids steaming and promotes browning. Stir halfway through cooking to ensure all sides roast well. Aim for a fork-tender texture with a golden-brown finish. Use a mix of spices to boost flavor. Dried thyme adds earthiness, while smoked paprika gives a warm kick. Don’t forget salt and freshly cracked black pepper for balance. For creaminess, fold in crumbled feta cheese after roasting. Toasted walnuts add crunch and nutty flavor. Drizzle balsamic glaze for a tangy touch that ties everything together. These simple steps create a salad that’s both hearty and delicious. Pro Tips Choose Fresh Vegetables: Opt for the freshest seasonal vegetables to enhance the flavor and nutritional value of your salad. Uniform Cutting: Cut all vegetables into similar sizes to ensure even roasting and consistent texture throughout the dish. Experiment with Spices: Feel free to add your favorite spices or herbs, such as rosemary or cumin, to give the salad a unique twist. Serve Warm: This salad is best enjoyed warm, as it enhances the flavors and provides a comforting contrast to the creamy feta. {{image_4}} You can change up the vegetables based on what you like. Try adding sweet potatoes for extra sweetness. Beets give a lovely color and earthy taste. You can use parsnips for a unique twist. Broccoli florets or cauliflower can also work well. Just remember to cut them into similar sizes for even cooking. To keep this salad vegan, skip the feta cheese. You can use avocado for creaminess instead. It adds good fats and keeps the dish rich. For gluten-free options, this salad is already safe. Just ensure your balsamic glaze has no added gluten. You can play with dressings to match your taste. A lemon vinaigrette adds freshness. A tahini dressing brings a nutty flavor. For toppings, think about seeds or nuts. Pumpkin seeds or sunflower seeds add crunch and nutrition. You can also sprinkle pomegranate seeds for a burst of color and flavor. To keep your roasted winter vegetable salad fresh, store it in an airtight container. This helps keep moisture in. You can place it in the fridge for up to three days. Always let the salad cool down before sealing the container. It prevents condensation and sogginess. When you're ready to eat the leftovers, you can reheat them easily. Place the salad in a microwave-safe dish. Heat it in 30-second intervals until warm. Stir after each interval to ensure even heating. If you prefer, you can also reheat it in a skillet over medium heat. Just toss gently until warmed through. Freezing this salad is possible, but it may change the texture. If you want to freeze it, do so right after cooling. Place the salad in a freezer-safe container. It can last for about two months. Thaw it in the fridge overnight before reheating. Note that the vegetables might be softer after freezing. Yes, you can prepare this salad ahead of time. Roast the veggies and cool them. Store them in an airtight container. You can add the feta and walnuts just before serving. This keeps them fresh and crunchy. The flavors will blend nicely, making the salad even tastier. Roasted vegetables are healthy and full of nutrients. They provide vitamins and minerals like vitamin A from butternut squash and vitamin C from Brussels sprouts. Roasting enhances flavors without needing extra fats. The process also makes fiber more digestible, helping your gut health. Plus, they are low in calories, making them a great choice for any meal. To make this salad more filling, add a grain like quinoa or farro. These grains add protein and fiber. You can also include beans, like chickpeas or black beans. They boost protein and make the salad heartier. Finally, consider adding more nuts or seeds for extra crunch and healthy fats. Roasting winter vegetables creates a warm, tasty salad you can enjoy anytime. We covered the best veggies, seasonings, and how to roast them to get the right texture. I shared tips on selecting fresh ingredients and variations to fit your diet. To store leftovers, I provided some simple methods so you can enjoy your dish later. Overall, this salad is easy to make and can be adjusted to your liking. Enjoy making it your own!

Roasted Winter Vegetable Salad

A vibrant salad featuring roasted winter vegetables, perfect for a healthy 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 cut into 1-inch cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 cup carrots, sliced into thin rounds
  • 1 medium red onion, cut into wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 0.25 cup feta cheese, crumbled (optional)
  • 0.25 cup walnuts, toasted and roughly chopped
  • 2 tablespoons balsamic glaze, for drizzling

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it is hot enough to roast the vegetables perfectly.
  • In a large mixing bowl, combine the butternut squash, Brussels sprouts, sliced carrots, and red onion wedges. Ensure everything is evenly distributed for uniform cooking.
  • Drizzle the extra-virgin olive oil over the vegetables. Sprinkle with dried thyme, smoked paprika, salt, and freshly cracked black pepper. Toss the mixture well to ensure all the vegetables are evenly coated with the oil and spices.
  • Spread the seasoned vegetable mixture onto a large baking sheet, arranging them in a single layer. This will help them roast evenly and become beautifully caramelized.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are fork-tender and have developed a golden-brown caramelization. Remember to stir halfway through the cooking time to promote even roasting.
  • Once roasted, remove the baking sheet from the oven and allow the vegetables to cool slightly for about 5 minutes.
  • In a large serving bowl, combine the roasted vegetables. For an extra burst of flavor, gently fold in the crumbled feta cheese and toasted walnuts.
  • Finish the salad by drizzling balsamic glaze over the top, adding a delightful tangy contrast. Toss gently to mix everything together without mashing the vegetables.

Notes

Serve in a rustic bowl and top with extra feta and walnuts for an elegant presentation.
Keyword roasted, salad, vegetables, winter