Light Winter Salad with Roasted Veggies and Grains

This Light Winter Salad with Roasted Veggies and Grains brings together warm roasted vegetables, hearty grains, and fresh greens for a nourishing seasonal meal. It’s perfect for chilly days when you want something filling yet refreshing.

Why You’ll Love This Recipe

• Combines warm and fresh elements for a balanced winter meal
• Packed with vitamins, fiber, and plant-based protein
• Easy to customize with your favorite veggies and grains
• Works for meal prep or quick weeknight dinners
• Bright flavors with cozy roasted textures

Ingredients

Salad Base

• 1 cup cooked quinoa, farro, or couscous
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 roasted red onion, sliced
• 2 cups mixed greens or baby spinach
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts or pecans

Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper.
3. Roast for 20–25 minutes or until tender and slightly caramelized.
4. Prepare quinoa or your chosen grain according to package instructions.
5. In a small bowl, whisk olive oil, lemon juice, maple syrup (or honey), Dijon mustard, salt, and pepper.
6. In a large salad bowl, layer greens, warm grains, and roasted vegetables.
7. Add cranberries and toasted nuts.
8. Drizzle with dressing and toss gently to combine.
9. Serve warm or at room temperature.

Tips & Variations

• Add roasted carrots, parsnips, or cauliflower for extra winter flavor.
• Swap quinoa for farro to create a more rustic, hearty texture.
• Add feta or goat cheese for creaminess.
• Add chickpeas or grilled chicken for extra protein.
• Use apple cider vinegar instead of lemon juice for a deeper winter taste.

Storage & Freezer Instructions

• Store the salad (without dressing) in an airtight container for up to 3 days.
• Keep the dressing in a separate container to maintain freshness.
• Reheat roasted veggies and grains before serving for a warm winter version.
• Freeze roasted vegetables separately for future meal prep bowls.

Serving & Pairing Ideas

• Serve as a main lunch bowl with extra grains or protein.
• Pair with soup such as tomato, butternut squash, or mushroom soup.
• Add warm bread or whole-grain rolls on the side.
• Serve with lemon herbal tea or a light citrus drink.

Frequently Asked Questions

Can I make this salad in advance?

Yes, it works well for meal prep. Store the components separately and assemble before serving to keep everything fresh.

Can I use different grains?

Absolutely. Farro, barley, couscous, or brown rice all work beautifully in this recipe.

Can I serve it cold?

Yes, it can be enjoyed warm, room temperature, or chilled depending on your preference.

Can I use frozen vegetables?

Yes, frozen veggies can be roasted, but pat them dry after thawing to prevent sogginess.

Ready to Make It?

This Light Winter Salad with Roasted Veggies and Grains delivers warmth, freshness, and nourishing flavor in every bite. It’s perfect for winter meal prep, quick lunches, or cozy dinners that feel balanced and bright.

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