Roasted Winter Vegetable Salad with Lemon Dressing (Print Version)

Discover a hearty roasted winter vegetable salad with tangy lemon dressing. Perfect for chilly evenings, full of flavor and fresh ingredients.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Hearty Veggies

01 - 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
02 - 1 lb Brussels sprouts, trimmed and halved
03 - 3 carrots, peeled and chopped into 1-inch pieces
04 - 2 parsnips, peeled and chopped into 1-inch pieces
05 - 1/2 red onion, thinly sliced

→ Zesty Dressing

06 - 1/4 cup extra virgin olive oil (plus more for roasting)
07 - 3 tablespoons fresh lemon juice
08 - 1 tablespoon maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

→ Crunchy Toppings & Flavor Boosters

11 - 1/2 cup crumbled feta cheese
12 - 1/2 cup pecans, roughly chopped
13 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - First things first, get your oven nice and hot to 400°F (200°C). While it's heating up, chop your butternut squash, Brussels sprouts, carrots, parsnips, and red onion. Try to keep the pieces roughly similar in size so they all cook evenly. This is where I sometimes get a bit too enthusiastic with the knife, but try to be mindful! I usually hear the oven preheating, and it's my cue to get moving, or I'll forget something.
02 - Toss the chopped vegetables with a generous drizzle of olive oil, a pinch of salt, and some black pepper. Spread them out in a single layer on a large baking sheet (or two, if needed!). Overcrowding means steaming, not roasting, and we want beautiful caramelization for our Roasted Winter Vegetable Salad. Roast for about 25-35 minutes, flipping halfway, until they're tender and slightly browned at the edges. You’ll start to smell that amazing roasted sweetness!
03 - While the veggies are doing their thing, let's make the dressing. In a small bowl, whisk together the fresh lemon juice, maple syrup, Dijon mustard, and a couple of tablespoons of olive oil. Season with salt and pepper to taste. Honestly, this is where I always taste it, sometimes twice, just to make sure the balance is right. A little more lemon, a little more maple—it's all about what you like!
04 - This step is quick, so pay attention! In a dry skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently, until they're fragrant and lightly browned. They can go from perfect to burnt in a flash, I learned that the hard way one too many times. Remove them from the pan immediately so they don't keep cooking.
05 - Once the roasted vegetables are out of the oven, let them cool for just a few minutes—you don't want them piping hot when you add the dressing. Transfer them to a large bowl. Drizzle about half of the dressing over the warm vegetables and gently toss to coat. I often add a little more dressing if it feels dry, just going by gut feeling here.
06 - Now for the good stuff! Crumble the feta cheese over the salad, sprinkle with the toasted pecans, and finish with a generous scattering of fresh chopped parsley. Give it one last gentle toss, or just arrange it beautifully. The colors, the smells—it's just so inviting. Serve your Roasted Winter Vegetable Salad warm or at room temperature, it’s delicious either way!

# Notes:

01 - Always roast vegetables in a single layer for crispness, or they'll steam.
02 - Store dressing separately from the roasted vegetables to prevent sogginess.
03 - Sweet potatoes are a great swap for butternut squash if you're out.
04 - Serving warm with a sprinkle of fresh herbs really makes this dish special.

# Equipment Needed:

01 - Large baking sheet(s)
02 - large mixing bowl
03 - small whisk
04 - dry skillet

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 8g

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