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Roasted Winter Vegetable Salad

Roasted Vegetable Winter Salad
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A hearty and nutritious roasted vegetable winter salad packed with seasonal flavors. Perfect for a healthy meal or side dish.

Ingredients

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  • 2 cups mixed winter vegetables (carrots, parsnips, Brussels sprouts, sweet potatoes)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cups mixed salad greens (kale, spinach, arugula)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop the vegetables into bite-sized pieces and toss with olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway.
  4. Let the vegetables cool slightly before assembling.
  5. In a large bowl, mix the roasted vegetables with salad greens.
  6. Sprinkle feta cheese and pumpkin seeds on top.
  7. Drizzle with balsamic vinegar before serving.

Notes

  • Use any seasonal vegetables you prefer.
  • For extra flavor, add a squeeze of lemon juice.
  • Store leftovers in the fridge for up to 2 days.

Nutrition

Find it online: https://kitchenpivot.com/roasted-vegetable-winter-salad-recipe/