previous story
next story

Roasted Vegetable Warm Winter Salad

warm winter salad, roasted vegetables, london food photographer, Modern Food Stories

When it comes to Winter I adore this Warm Winter Salad. Loaded with naturally sweet roasted vegetables, caramalised to perfection in the oven with lots of deep green peppery olive oil. Such a simple salad, yet filling and absolutely delicious.

Tossed in a slightly tangy dijon dressing to complement the natural sweetness of the carrots, pumpkin and beetroot. I like to make a large batch of this Warm Winter Salad and take it to work for lunches for the next few days.

Serve with your favourite source of protein. Feel free to leave off the seeds for an AIP version. Enjoy!

Roasted Vegetable Warm Winter Salad
Overview
Serves:
3 - 4
Difficulty: Easy
Cooking Time: 40 minutes
INGREDIENTS
  • 3 beetroot (290g)
  • 1 tsp balsamic (optional)
  • 2 tbsp extra virgin olive oil
  • 1/2 small pumpkin or butternut squash (225g)
  • 1 red onion (100g)
  • 3 - 4 medium carrots (280g)
  • 5 baby courgettes
  • 50 g kale
  • 50 g pumpkin seeds
  • 3 - 4 fresh sprigs of thyme
DRESSING
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1 tsp coconut aminos (optional)
  • Pinch of Pink Himalayan or sea salt
  • Pinch of cracked black pepper
Method
  • Preheat the oven to 200C / 400F / 180C fan.
  • Peel the beetroot, pumpkin (if not using a variety like Hokkaido or Delicata where you can eat the skin) and carrots. Chop into wedges and slice the mini courgettes in half.
  • Place the beetroot on one baking tray with olive oil, salt and optional 1 tsp of balsamic. Roast for 30 - 40 minutes.
  • On a clean baking tray add the pumpkin, carrots and courgettes, toss with 1 tbsp of olive oil, a pinch of salt, thyme sprigs and roast for 30 - 40 minutes until soft and caramalised.
  • Make the dressing by mixing all the ingredients together in a small bowl.
  • Blitz the kale in a food processor using the S blade or chop fine. Massage 1/2 the dressing into the kale and allow to stand.
  • Meanwhile place the pumpkin seeds on a baking tray and roast for about 7 minutes until golden. Remove from the oven and allow to cool.
  • Toss everything together with the remaining dressing and serve.
Print Recipe
Overview
Serves:
3 - 4
Difficulty: Easy
Cooking Time: 40 minutes
INGREDIENTS
  • 3 beetroot (290g)
  • 1 tsp balsamic (optional)
  • 2 tbsp extra virgin olive oil
  • 1/2 small pumpkin or butternut squash (225g)
  • 1 red onion (100g)
  • 3 - 4 medium carrots (280g)
  • 5 baby courgettes
  • 50 g kale
  • 50 g pumpkin seeds
  • 3 - 4 fresh sprigs of thyme
DRESSING
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1 tsp coconut aminos (optional)
  • Pinch of Pink Himalayan or sea salt
  • Pinch of cracked black pepper
Method
  • Preheat the oven to 200C / 400F / 180C fan.
  • Peel the beetroot, pumpkin (if not using a variety like Hokkaido or Delicata where you can eat the skin) and carrots. Chop into wedges and slice the mini courgettes in half.
  • Place the beetroot on one baking tray with olive oil, salt and optional 1 tsp of balsamic. Roast for 30 - 40 minutes.
  • On a clean baking tray add the pumpkin, carrots and courgettes, toss with 1 tbsp of olive oil, a pinch of salt, thyme sprigs and roast for 30 - 40 minutes until soft and caramalised.
  • Make the dressing by mixing all the ingredients together in a small bowl.
  • Blitz the kale in a food processor using the S blade or chop fine. Massage 1/2 the dressing into the kale and allow to stand.
  • Meanwhile place the pumpkin seeds on a baking tray and roast for about 7 minutes until golden. Remove from the oven and allow to cool.
  • Toss everything together with the remaining dressing and serve.
Print Recipe

I love healthy food…

Join me and start feeling your healthiest yet. Receive my recipes and health advice straight to your inbox.