Best 3 Roasted Winter Vegetable Composed Salad Recipes

Feast your eyes on the Roasted Winter Vegetable Composed Salad, a symphony of vibrant colors, tantalizing textures, and delectable flavors. This culinary masterpiece showcases the bounty of the winter harvest, featuring roasted root vegetables, hearty greens, tangy citrus segments, and a drizzle of luscious pomegranate molasses dressing. Each component of this salad is carefully chosen to create a harmonious balance of sweet, savory, and tangy notes. The roasting process caramelizes the vegetables, enhancing their natural sweetness and adding a smoky depth of flavor. The hearty greens provide a crisp, refreshing contrast to the tender roasted vegetables, while the citrus segments inject a burst of tangy brightness. Finally, the pomegranate molasses dressing ties all the elements together with its sweet and tangy embrace, leaving you craving more with every bite. Indulge in this winter salad, and let its vibrant colors and delectable flavors transport you to a culinary haven.

Let's cook with our recipes!

ROASTED WINTER-VEGETABLE COMPOSED SALAD

Roasted Winter-Vegetable Composed Salad image

The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic bulbs, halved horizontally
4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
5 small onions, cut into wedges
Coarse salt
1/2 head cauliflower (1 pound), cut into small clusters
1 bunch carrots, peeled and trimmed (halved lengthwise if large)
2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
2 dried figs (preferably Calimyrna)
3 tablespoons balsamic vinegar
Pinch of freshly ground pepper
5 ounces mixed hearty greens, such as baby kale and escarole
Fresh rosemary sprigs, for garnish

Steps:

Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.

Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g

ROASTED VEGETABLE SALAD

Roasted Vegetable Salad image

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING

Roasted-Vegetable Salad with Garlic Dressing image

Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 11

Ingredients

1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
12 ounces assorted fingerling potatoes, halved lengthwise
1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
1/2 pound brussels sprouts, halved
1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
1 bunch baby beets, trimmed, peeled, and halved
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
5 ounces baby kale, curly endive, or other hearty greens
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Steps:

Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

Tips:

Choose the freshest vegetables possible. This will ensure the best flavor and texture in your salad.
Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and add a smoky flavor.
Use a variety of vegetables. This will give your salad a range of colors, flavors, and textures.
Don't overdress the salad. A light vinaigrette or drizzle of olive oil is all you need to enhance the flavors of the vegetables.
Serve the salad warm or at room temperature. This will allow the flavors of the vegetables to really shine.

Conclusion:

This roasted winter vegetable composed salad is a delicious and healthy way to enjoy the bounty of the season. It's perfect for a light lunch or dinner, and it can also be served as a side dish. With its vibrant colors and flavors, this salad is sure to impress your friends and family. So next time you're looking for a healthy and delicious meal, give this recipe a try!