Roasted Veggie Winter Salad
Refreshing salads aren’t exclusive to the spring and summer months. This hearty veggie dish is packed with nutrients, including fiber, protein, and vitamins A and C, that will keep you feeling satiated and at your best all winter long. Read below to follow along with the recipe & don’t forget to upload a picture and tag @NevadaMilk when you try this delicious holiday treat out for yourself!
Roasted Veggie Winter Salad
Ingredients
- 1 package of kale or mixed greens
- 2 sweet potatoes
- 1/2 lb butternut squash
- 1/2 lb brussels sprouts
- 2 beets
- 1/2 tsp garlic powder
- 1/4 cup pecans or pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup blue cheese (other options include brie, gouda, or mozzarella; a soft cheese texture will complement the dried fruits & nuts)
- 2 tbsp avocado oil
- salt
- pomegranate balsamic vinegar dressing (or any other dressing you enjoy)
Instructions
- Preheat oven to 400F.
- Wrap beets in aluminum foil, place in a baking dish, and bake for 50 mins.
- In a bowl, combine brussels sprouts and cubed butternut squash with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
- Add to a baking sheet and set aside.
- Cube sweet potatoes then add to same bowl with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder. Mix.
- Combine sweet potatoes, squash, brussels on same pan (may require two pans) and bake together for 40 minutes.
- Remove beets, sweet potatoes, brussels, and squash from the oven. Briefly let cool.
- Add the greens to a salad bowl, followed by baked vegetables, cheese, cranberries, and pecans.
- Best served hot or warm and immediately after cooking. Top with dressing once it’s time to serve!
Notes
Recipes consulted for ingredients and steps: