Name: Veggie Warm Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 purple onion.; 1 tiny butternut squash.; 10 little potatoes.; 2 orange root veggies.; 2 white root veggies.; 1 tablespoon veggie oil.; Ocean salt and crushed black pepper.; 4 big pinches arugula/watercress mix.; 1 tablespoon veggie oil.; 2 tablespoons dark vinegar.; 2 tablespoons chopped fresh basil leaves.; 2 tablespoons minced fresh cilantro.; 2 tablespoons diced fresh parsley.; 30g mild feta.

A vibrant bowl featuring oven-roasted veggies including orange and purple carrots, grapes, and cheese crumbles, all arranged on fresh leafy greens. | emilyscooks.com

I've gotta tell you about my go-to winter salad that totally changed my family's view of what a salad can be. It's not just cold veggies tossed together—it's a warm, cozy blend of oven-roasted goodness sitting on fresh greens that brings warmth and nutrients when it's freezing outside.

What Makes This Special

This dish came to life during an extra cold winter when I wanted something nutritious yet warming. The oven-baked veggies add such amazing flavor and everything works so well as a team. We can't get through the cold months without having this for dinner regularly now.

Your Shopping List

Red Onion: They turn wonderfully sweet after roasting.
Butternut Squash: Roasting makes it super soft and velvety.
Potatoes: They bring a filling element to the mix.
Carrots: I grab rainbow ones to make it look pretty.
Parsnips: You won't believe how sweet they get in the oven.
Mixed Greens: They form a crisp base layer.
Feta: Brings that perfect salty kick you'll love.

The Perfect Drizzle

My easy herb sauce ties everything together so nicely. I combine quality olive oil with aged balsamic, loads of fresh herbs and always finish with some tangy lemon juice. It's subtle enough to let those roasted veggies be the stars but tasty enough to stand out.

Roasting Tricks

Want to know my trick for awesome roasted veggies? Cut them in bigger chunks! I coat them generously with olive oil, add plenty of seasoning and make sure they aren't crowded on the tray. The hot oven turns them into sweet, golden bites you won't stop eating.

A close-up of a salad bowl filled with mixed greens topped with roasted potatoes, butternut squash, red onions, and crumbled feta cheese. | emilyscooks.com

Assembly Time

I like to make individual bowls for everyone. First goes a handful of fresh greens, then pile on those warm roasted veggies, pour some herb dressing over top and finish with crumbled feta. The hot veggies gently soften the greens just a bit, creating the ultimate texture combo.

Switch Things Up

You don't have to stick with just my veggie suggestions. Sometimes I toss in cauliflower or whatever fruit is in season. Last time I added some pomegranate seeds and it looked amazing. Just use what's in your fridge and what you enjoy eating.

Full Dinner Ideas

Though this salad stands alone nicely, I often throw in some grilled chicken or salmon for dinner. My vegetarian pals love it with chickpeas added. And don't forget a chunk of crusty bread on the side to mop up all that tasty dressing.

Get Ahead Tricks

I usually cook the veggies beforehand. They store well in the fridge and you can throw everything together when you're hungry. Just heat the veggies a little before adding them to your greens.

Storing Leftovers

Got extras? Keep all components in different containers. The cooked veggies and dressing will stay good in the fridge—just grab new greens when you're ready to eat again.

A tray of roasted mixed vegetables, including various cubes of orange, yellow, and purple ingredients, lightly seasoned and caramelized. | emilyscooks.com

Filling Additions

When I want something more substantial, I'll add extra protein. A runny egg on top is so good, or try crunchy roasted chickpeas. You can really customize it however you want.

Vegan Friendly Option

My vegan buddies can leave out the feta or use a dairy-free substitute. The roasted veggies pack so much flavor that cheese isn't even necessary.

Herb Rescue

This is how I save herbs before they spoil. Different combos create totally new tastes. Right now I'm into mixing parsley with basil and a hint of mint.

Fancy Touches

To dress it up a bit, I scatter pomegranate seeds or some toasted pine nuts on top. These small extras create amazing texture and make an ordinary weeknight meal feel fancy.

Lemon Power

Always add that squeeze of lemon in the dressing—it brightens everything up. I sometimes throw in some grated zest too for an extra punch of flavor, especially during those dark winter months.

A bowl of roasted vegetables including sweet potatoes, potatoes, and herbs, topped with crumbled cheese. | emilyscooks.com

Changing Seasons

I tweak this salad throughout the year. When autumn hits, I might add roasted Brussels sprouts; early winter could bring some roasted turnips. Whatever's fresh and local will taste best.

Health Benefits

This salad happens to have no gluten and fits into most eating styles. Sometimes I put it on a bed of quinoa to make it more filling.

Tomorrow's Meal

Those roasted veggies taste fantastic the day after. I usually make extra just for leftovers. They work great in quick lunch bowls or even stuffed into sandwiches.

Perfect First Course

When friends come over for dinner, I love dishing up smaller portions as starters. It's unexpected and always gets compliments. Plus it looks so colorful on the plate.

Community Favorite

This salad has become my trademark dish at get-togethers. Something about those bright roasted veggies and fresh greens really brings folks together. It's comfort food that doesn't weigh you down.

A vibrant salad featuring roasted potatoes, carrots, and onions topped with crumbled feta cheese and served on a bed of arugula, with a bowl of pickled vegetables in the background. | emilyscooks.com

Common Questions

→ Can I make this salad vegan?: Absolutely! Just leave out the feta or swap it for a plant-based cheese option. Everything else in the recipe works great for vegans.
→ What other vegetables can I use?: You can toss in any veggies that cook well in the oven like cauliflower, broccoli, or whatever's sitting in your fridge. Winter squashes and root veggies turn out especially tasty.
→ How can I add more protein?: Toss in some chickpeas or strips of grilled chicken for extra protein. Sprinkling some seeds on top will also bump up the protein and add a nice crunch.
→ Can I prepare components ahead?: You can definitely cook the veggies ahead and warm them up slightly before serving. Keep the dressing in a separate container and put everything together right before you eat.
→ What can I add for extra flavor?: Try squeezing some lemon juice and grating zest into the dressing, scattering pomegranate seeds for color, or adding thin apple slices for sweetness. They all go really well with the winter vegetables.

Nourishing Winter Greens