Roasted Vegetable Winter Salad

Warm up this winter with this healthy vegetable winter salad. Roasted root vegetables like butternut squash and sweet potatoes are tossed with fresh greens and a zesty vinaigrette for a satisfying and flavorful dish. It's easy to customize with your favorite seasonal produce and perfect for a cozy weeknight dinner or a light lunch.

Prep time: 10 minutes.  Cook time: 40 minutes.  Total time: 50 minutes.  Servings: 2

Ingredients:

Roasted Vegetables:

• 1 medium red onion
• 1 small butternut squash, peeled (1.5 pounds or 2 cups cubed)
• 10 baby potatoes
• 2 carrots
• 2 parsnips
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper

Salad:

• 3 cups arugula
• 1 ounce reduced-fat feta cheese

Salad Dressing:

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon salt
• 1 teaspoon ground black pepper

Directives:

1. Preheat oven to 400°F.
2. Chop onion, butternut squash, baby potatoes, carrots and parsnips into medium-sized chunks. Put vegetables into a large bowl and toss with 1 tablespoon olive oil and 1 teaspoon ground black pepper.
3. Line a baking sheet with parchment paper and add vegetables in a single layer. Cook in the oven for 35-40 minutes or until tender.
4. Make the salad dressing by mixing together 1 tablespoon olive oil, balsamic vinegar, salt and ground black pepper in a small bowl. Add in the basil, cilantro and parsley, mix well.
5. Once the vegetables are done cooking, allow to cool for 5-10 minutes.
6. Divide arugula between two bowls and top with roasted vegetables. Drizzle the dressing on top. Add feta cheese. Serve immediately.

Recipe substitutions:

• You may substitute any vegetables that you have on hand. Broccoli, cauliflower, zucchini, bell peppers, mushrooms and sweet potatoes roast well.  
• Use any salad greens you have on hand, like spinach, kale or spring mix.
• Make the salad vegan by skipping the feta cheese, or using a nondairy alternative.
• Add extra texture to this salad by sprinkling some freshly roasted pumpkin seeds on top before serving.
• Give the salad dressing more dimension by adding fresh lemon juice or your favorite fresh herbs.
• Add more protein by topping your salad with grilled chicken or fish, chickpeas or beans.
• For some sweetness, add thinly sliced apple or pear.

Nutrition information per serving

Protein               10 grams

Total fat             16 grams

Saturated fat    3 grams

Cholesterol       5 milligrams

Carbohydrate  81 grams

Fiber                   18 grams

Sodium              830 milligrams

Potassium         2050 milligrams

Phosphorus      340 milligrams

Nutrition Information compiled from the USDA’s Food Data Central for standard reference.