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Impress for less with this stunning winter salad! It turns inexpensive root vegetables into a flavorful side dish or main salad that’s hearty, seasonal, and delicious.
It’s also super versatile, you can jazz it up with add-ins of your choice, the recipe is perfect for any occasion!
I love root vegetables, they’re cheap, full of nutrients, versatile and keep well for so many days. They’re often overlooked, but they deserve love and they should be a must haves in every grocery list.
And this simple winter salad recipe is great to use the humble veggies, it will make them shine, guaranteed.
Carrots, red onions, beetroots, parsnips, sweet potatoes are roasted to bring out their essential sweetness and to create that yummy texture.
There’s a fair amount of veggie peeling and chopping involved, but the good news is that the cooking part all happens in oven!
The soft sweet root veggies are then served with fresh arugula, roasted chickpeas and a tangy vinaigrette. And if you haven’t tried roasted chickpeas yet, I’m telling you, it’s time.
Easy, economical, healthy and full of flavor, this winter salad is also great for meal prep. It’s a good idea to double the recipe, just saying. ; )
List of the ingredients
- Root vegetables (carrots, beetroots, parsnips, sweet potatoes..)
- Chickpeas (optional)
- Arugula (baby spinach or baby kale are fine too)
- Garlic
- Dijon mustard
- Herbs (optional, see notes)
- Honey (or maple syrup as a vegan option)
- Extra virgin olive oil
- Apple cider vinegar (white vinegar or lemon juice are fine)
- Salt & pepper
How to make winter salad
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Peel and cut the root vegetables into equal-sized chunks.
- Spread veggies and chickpeas on two separate roasting pans.
- Season both with salt and pepper, and drizzle with olive oil.
- Bake for about 25 minutes.
- Arrange the arugula on a serving plate and scatter the roasted vegetables and chickpeas on top.
- Add the dressing ingredients in a glass jar with a lid and shake.
- Drizzle the salad with the dressing and add some oregano or fresh parsley.
- Serve with your favorite grains, crusty panini bread or breadsticks!
Recipe notes & tips
Winter salad ingredients
Vegetables: want to switch it up a bit? This recipe can work with any root vegetables you have: carrots, parsnips, potatoes, beetroots, celeriac, turnips, swede or red onions.
Chickpeas: roasting a can of chickpeas along with the veggies is a good idea to add plant-based protein and more texture to the salad. However, roasting the chickpeas in the lower shelf make them crispy, but not perfectly crispy as when you roast them separately. Nonetheless, I think they’re totally fine for a salad and save you money on energy bill ; ).
Arugula: it adds extra nutrients and its fresh peppery notes balance the sweetness that come from the roasted vegetables. Baby spinach or baby kale salad work too.
Dressing: the hints of sweetness from the honey and the sharp heat of the mustard complement the roast vegetables without being overpowering or too sweet. For a citrus tang, you can use fresh lemon juice instead of vinegar.
Herbs: there was no fresh parsley at my usual grocery store, so I left it out of this recipe when I made it and took these photos, and I used some dried oregano instead. They both work in this adaptable recipe: the parsley is great if you want a pop of freshness, and the oregano is fine if you prefer more aromatic, hearty notes.
Variations & add-ins
I LOVE how this winter salad idea can be customised, essentially it looks and tastes awesome with many different add-ins, feel free to try!
Add whole grains: you can toss the vegetable with 2 or 3 cups of cooked quinoa, spelt, barley, couscous, brown rice, feel free to go for whatever grain you happen to have on hand and make this salad more nutritious and perfect to please a crowd.
Nuts and seeds: toasted pecans or walnuts for a satisfying crunch factor? Or toasted pumpkin seeds? YES.
Cheese: some crumbled feta, goat cheese or blue cheese scattered on top taste and look awesome, you’ll love that tangy flavor!
Christmas touch: if you make this winter salad for the holidays, garnished with pomegranate seeds or dried cranberries, they look so festive and taste delicious along with feta or goat cheese.
More salad recipes?
if you look for salads easy to make and full of flavor, here are some of our family’s favorites:
- Salad with grapes
- Salad with mint
- Spicy chickpea salad
- Lettuce salad
- Arugula pear salad
- Potato salad with olives
- Lentil tabbouleh
- Spinach arugula salad
If you make this delicious winter salad, or you have a question, let me know by leaving a comment. I would love to hear from you! x
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Winter Salad with Root Vegetables.
Ingredients
- 1 large beetroot, peeled
- 1 or 2 sweet potatoes, peeled
- 3 carrots, peeled
- 3 large parsnip, peeled
- 2 red onions, peeled and cut into wedges
- 1 can (14oz-400 grams) chickpeas, drained
- 1 ½ Tbsp olive oil, divided
- salt and pepper, to sprinkle
- 3 cups (60 grams) baby arugula, washed (to add at the end)
Honey mustard dressing
- 1 ½ Tbsp olive oil
- 1 ½ Tbsp apple cider vinegar
- 1 ½ tsp Dijon mustard
- 1 ½ tsp honey or maple syrup
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp pepper, plus more to taste
- ½ garlic clove, grated (use more if you wish)
- 1 Tbsp dried oregano or 2 Tbsp fresh parsley
Instructions
- Arrange two racks on the top and bottom thirds of the oven. Preheat to 425°F/220°C.
- Peel, wash and cut the root vegetables into equal size-chunks (between 1-2 inches).
- Line two baking pans with parchment paper and place the vegetables chunks on one of them, drizzle with half of the olive oil, season with salt and pepper, toss gently with your hands and spread them evenly without overlapping.
- Place the drained chickpeas in the second baking pan, season with salt, pepper add the rest of the olive oil. Toss well to coat and spread them evenly.
- Place both pans in the preheated oven (the chickpeas on the lowest rack) and bake for about 25 minutes or until the veggies are soft and slightly golden.
- Meanwhile, place the dressing ingredients in a jam jar, close the lid, and shake until well combined and emulsified. Set aside.
- When the roasted vegetable and the chickpeas cool off a little bit, place the arugula on a large serving tray or in a large bowl, and arrange the vegetables and the chickpeas on top.
- When it's time to serve the salad, shake the dressing again, then drizzle with the honey mustard dressing and serve!
Sandra
It looks delicious, love the idea!
Katia
So glad you like it, thanks Sandra!
Cheers x