Here’s a delicious winter salad that’s hearty, seasonal, and full of flavour. Packed with colourful roasted vegetables, bright citrus, and nourishing greens, this dish brings together everything we love about cold-weather cooking. It’s nutrient-dense, comforting without being heavy, and perfectly balanced with sweet, earthy, and tangy notes. This Roasted Winter Vegetable & Citrus Salad makes an excellent side dish, a light lunch, or a fresh addition to any holiday table.

Ingredients (Serves 4):Roasted Winter Vegetable & Citrus Salad

  • 2 cups baby kale or spinach
  • 1 small butternut squash, peeled and cubed
  • 1 large beet, peeled and cubed
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted walnuts or pecans
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil
  • Salt & pepper, to taste

For the Dressing:

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar or balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt & pepper, to taste

Instructions:

  1. Roast the vegetables:
    • Preheat oven to 400°F (200°C).
    • Toss the cubed squash and beet with 2 tbsp olive oil, salt, and pepper.
    • Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
  2. Prepare the dressing:
    • Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Adjust to taste.
  3. Assemble the salad:
    • In a large bowl, combine kale/spinach, roasted vegetables, red onion, pomegranate seeds, and nuts.
    • Drizzle with dressing and toss gently.
    • Top with crumbled goat cheese if using.
  4. Serve immediately – warm or at room temperature.