Hot Girl Winter Salad

A vibrant, nutrient-packed winter salad featuring roasted root vegetables, crisp greens, tangy citrus, and a zesty dressing—perfect for staying energized and glowing through the colder months.

I first served this salad during a chilly winter evening and it quickly became a family favorite thanks to its vibrant colors and delicious taste

Ingredients

• Roasted Vegetables: 2 medium carrots peeled and sliced, 2 small beets peeled and diced, 1 small sweet potato peeled and cubed, 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
• Salad Base: 4 cups mixed winter greens (kale, arugula, or baby spinach), 1/2 cup thinly sliced red cabbage, 1/2 cup pomegranate arils, 1/3 cup toasted walnuts, 1/4 cup crumbled feta cheese (omit or substitute with vegan feta for dairy-free)
• Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, Freshly ground black pepper to taste

Instructions

Step 1:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2:

Toss carrots, beets, and sweet potato with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.

Step 3:

Roast vegetables for 2025 minutes stirring halfway until tender and slightly caramelized. Allow to cool for 5 minutes.

Step 4:

In a small bowl whisk together olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.

Step 5:

In a large salad bowl, combine winter greens, red cabbage, pomegranate arils, and toasted walnuts.

Step 6:

Add the cooled roasted vegetables and gently toss with the dressing.

Step 7:

Top with crumbled feta cheese. Serve immediately.

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This salad brings back warm family memories of enjoying fresh, healthy meals together during the winter holidays

Required Tools

Baking sheet, Parchment paper, Chefs knife, Cutting board, Mixing bowls, Whisk

Allergen Information

Contains Dairy (feta cheese) and Tree nuts (walnuts). For dairy-free, omit or substitute the cheese. For nut-free, use seeds instead of walnuts. Always check ingredient labels if you have severe allergies.

Nutritional Information

Calories 285, Total Fat 16 g, Carbohydrates 33 g, Protein 6 g per serving

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This winter salad is a delicious and healthy way to brighten up your cold season meals

Recipe Questions

→ What vegetables are roasted for this salad?

Carrots, beets, and sweet potatoes are peeled, cubed, tossed with olive oil and seasoning, then roasted until tender.

→ Can I make this salad vegan-friendly?

Yes, omit the feta or substitute it with a vegan alternative to keep it dairy-free without sacrificing flavor.

→ What kind of greens work best as the base?

A mix of winter greens like kale, arugula, or baby spinach provides a hearty and nutritious foundation.

→ How is the dressing prepared?

The dressing combines extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, maple syrup, salt, and pepper whisked together to a bright, balanced flavor.

→ Are there recommended protein additions?

For extra protein, you can add grilled chicken or chickpeas to enhance satiety and nutrition.