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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

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 people


  • 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)


  • 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!