Roasted Winter Vegetable Salad

Finally, I feel like I’m starting to get back in the swing of things. I have done so much traveling in the month of December and the beginning of January, that I forgot what it felt like to just be home and in a normal routine. First it was an emergency trip to Houston a week before Christmas, then our trip to San Diego for Tech’s bowl game, and lastly we went and visited my family last weekend. So needless to say, for the past few weeks we have been living on gluten-free pizza, chips and gelato. I neeeeed vegetables back in my life. Enter this salad…


This is not a light side salad by any means. It is full of hearty winter vegetables that will keep you satisfied and full for hours. And not to mention chock full of vitamins that you definitely need during the winter. My immune system always takes a hit when I travel because of diet, stress and generally less sleep. My body needs this salad right about now.


It has a few of my favorite veggies, mainly kale and butternut. And of course, you knew I was going to roast the heck out of these babies. It is always my go-to way to cook my veg.


Top it with a little homemade honey-balsamic dressing, and you have yourself a meal. Get to roastin’.


Roasted Winter Vegetable Salad

Yield: Serves 4


  • 1 whole butternut squash, seeded, peeled and chopped
  • 3 small heads of broccoli, cut into florets
  • about 20 brussels sprouts, halved
  • 4 large carrots, chopped
  • 1 large bunch of lacinato kale (curly kale works too)
  • 2-3 tbsp extra virgin olive oil
  • salt and pepper to taste
  • For the dressing
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 3 tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Add all of the vegetables, except for the kale, to a baking sheet. You may need to use two pans if there are too many veg for just one.
  2. Toss the vegetables with the oil, salt and pepper.
  3. Roast for 25-30 minutes, until browned.
  4. In a small bowl, whisk together all of the ingredients for the dressing.
  5. Serve the roasted vegetables over kale and dress the greens with your homemade balsamic vinaigrette.

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