Best 4 Roasted Winter Vegetable Composed Salad Recipes

As the winter season graces us with its bounty of vibrant and hearty vegetables, we embark on a culinary journey to explore the art of creating a delectable roasted winter vegetable composed salad. This dish celebrates the natural flavors of seasonal produce, transforming them into a symphony of textures and tastes. From the caramelized sweetness of roasted carrots and parsnips to the earthy elegance of roasted beets and Brussels sprouts, each ingredient brings a unique dimension to the salad's symphony of flavors. Let us embark on this culinary adventure, discovering the secrets to crafting a roasted winter vegetable composed salad that will tantalize your taste buds and warm your soul during the chilly winter months.

Here are our top 4 tried and tested recipes!

ROASTED WINTER-VEGETABLE COMPOSED SALAD

Roasted Winter-Vegetable Composed Salad image

The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic bulbs, halved horizontally
4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
5 small onions, cut into wedges
Coarse salt
1/2 head cauliflower (1 pound), cut into small clusters
1 bunch carrots, peeled and trimmed (halved lengthwise if large)
2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
2 dried figs (preferably Calimyrna)
3 tablespoons balsamic vinegar
Pinch of freshly ground pepper
5 ounces mixed hearty greens, such as baby kale and escarole
Fresh rosemary sprigs, for garnish

Steps:

Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.

Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

This recipe for roasted or baked winter vegetables like turnips, parsnips, carrots, and squash, is a perfect side dish for roasted meats or poultry.

Provided by Danilo Alfaro

Categories Dinner Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

5 medium carrots (peeled)
1 medium celery root (peeled, or 1 bunch celery trimmed)
2 medium turnips (peeled)
2 medium parsnips (peeled)
6 small new potatoes (peeled)
1 medium butternut squash (peeled and seeds removed)
8 to 10 shallots (peeled)
1 whole bulb garlic (cloves separated and peeled)
1/2 cup olive oil
1 bunch fresh thyme or rosemary
Kosher salt and freshly ground black pepper

Steps:

Pre-heat your oven to 375 F.
Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs.
Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly.
Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies.
Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft.
Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 313 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 133 mg, Sugar 10 g, Fat 14 g, ServingSize 8 Servings, UnsaturatedFat 0 g

SLOW-ROASTED WINTER VEGETABLES

Slow-Roasted Winter Vegetables image

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Provided by Janis

Categories Side Dish Vegetables Sweet Potatoes

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

Tips:

Utilize Seasonal Vegetables: Embrace the bounty of winter's harvest. Vegetables like Brussels sprouts, parsnips, and squash excel during this season.
Roast Vegetables: Roasting vegetables intensifies their natural flavors and adds a delightful caramelization.
Choose a Vibrant Dressing: A well-balanced dressing elevates the salad's flavors. Try a citrus vinaigrette, honey-mustard dressing, or a tangy yogurt-based dressing.
Incorporate Nuts and Seeds: Nuts like walnuts and pecans add a delightful crunch and healthy fats. Seeds like sunflower and pumpkin seeds offer texture and nutritional value.
Add Cheese or Crumbled Bacon: These ingredients add richness and savoriness to the salad.
Fresh Herbs: Incorporate fresh herbs like thyme, rosemary, or parsley for an aromatic touch.
Make it a Main Dish: Add grilled chicken, roasted tofu, or poached salmon to transform the salad into a hearty main course.
Experiment with Different Greens: Besides arugula, try using kale, spinach, or a mix of greens for a varied texture and flavor.

Conclusion:

Creating a delectable roasted winter vegetable composed salad is an art of combining flavors, textures, and colors. By embracing the bounty of seasonal vegetables, roasting them to perfection, and adding a vibrant dressing, you can elevate this salad from ordinary to extraordinary. Experiment with different ingredients, greens, and dressings to create a unique and satisfying dish that showcases the best of winter's harvest.