This Roasted Vegetable Winter Salad is versatile! Roasted winter seasonal vegetables tossed with a creamy almond-butter based dressing are the perfect side dish or base to a rice/grain bowl!

This roasted salad is so full of flavor it will absolutely brighten up those gray winter days.

The past several weeks have been rather sunny here in Indiana, but after a sunny and bright morning on Saturday it appears that the clouds and gray have settled in and are here to stay.  This time of year, I begin to struggle because the weather never seems to cooperate.  If it’s warm – it’s completely muddy and soggy, if it’s cold – the air feels completely frigid.  I’m basically counting down the days until spring and summer when I can be outside as much as I want taking the dogs on long evening walks and really soaking up all the Vitamin D.

In other news things have been chugging along in my world.  I feel like I’m just about to find my groove in this new rotation, which sounds about right since I only have a few more weeks left at this hospital 😉 . I’ve always been the type to plan ahead, so I’m constantly pulling out my planner to check future dates and schedule appointments, trips, etc- and I can’t believe that in a few short months I will have completed my dietetic internship.  It’s a super exciting yet scary thing to realize!

In my spare time, I’m still conjuring up many ideas for this space but I’m also taking time to realize that this blog isn’t my absolute focus right now.  I have more ideas than time will allow me to share – which I guess in a strange way is a good thing!  I would rather have more ideas than time instead of more time than ideas…ha!

My default to share is recipes and food simply because I can do that all on my own, but I am still very active, love fitness, and planning to train for a half marathon very soon – so if you want to see more fitness thrown your way just let me know!

Now that I’ve shared my current status with you – I MUST share the details on this Roasted Vegetable Winter Salad.

When preparing vegetables, I really love them in all forms (steamed, raw, sauteed) but I typically roast them because it is just so dang easy!

The roasted vegetables in this salad are a great base because they can be served tossed with the dressing as a side or they can be mixed with rice or served on top of rice with any kind of protein as a “bowl” meal.  The veggies are really pretty versatile!

Adding the kale to the roasted vegetable mix at the end gives it a nice crunch yet makes it a bit more tender than simply eating it raw.

The method for the recipe is rather simple as well – chop the veggies, toss with seasoning and roast.  While roasting mix together the dressing.

You could easily prepare your protein option (lentils, chicken, salmon, etc) while the vegetables are roasting for a quick week night meal!

For those with dietary concerns – this is roasted vegetable winter salad low FODMAP, gluten free, dairy free, vegan-friendly, paleo-friendly.

For those without dietary concerns – it is a delicious and hearty veggie-filled side!

If you give this Roasted Vegetable Winter Salad a try, tag @trebleinthekitchen or #trebleinthekchn on instagram so I can see your creation!

Roasted Vegetable Winter Salad

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• Author: Tara | Treble in the Kitchen
• Total Time: 50 mins
• Yield: 6 servings 1x

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Description

Roasted winter seasonal vegetables tossed with a creamy almond-butter based dressing are the perfect side dish or base to a rice/grain bowl!

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Ingredients

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• 1 Tbsp extra virgin olive oil
• 1 sweet potato, chopped
• 1 fennel bulb, chopped
• 1 potato, chopped
• 2 parsnips, peeled and chopped
• 1 rutabaga, peeled and chopped
• 1 small bunch kale, chopped and stems removed
• 2 tsp smoked paprika
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• For the Dressing:
• 3 Tbsp lemon juice
• 2 Tbsp almond butter
• 1 Tbsp chives, freeze-dried
• 1/2 tsp cumin
• 1/4 tsp sea salt

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Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Place the sweet potato, fennel, potato, parsnips, and rutabaga on the baking sheet. Drizzle with 2 tsp olive oil and toss with hands to coat. Sprinkle with smoked paprika, 1/2 tsp salt and black pepper. Rub and toss to coat with hands and lay in a flat layer on the baking sheet.
3. Bake the vegetables for 30-35 minutes until tender on the inside.
4. While the vegetables are roasting prepare the dressing: add the lemon juice, almond butter, chives, cumin, and sea salt to a small bowl and whisk together. Add 2 Tbsp warm water to thin the dressing.
5. When the timer goes off for the veggies, remove the pan from the oven and place the chopped kale on top of the vegetables. Drizzle the kale with the remaining 1 tsp olive oil and 1/4 tsp salt. Gently toss with fingers and place in a layer over the entire pan.
6. Roast the vegetables with kale for an extra 5 minutes until the kale edges are slightly browned but the kale is more tender.
7. To serve: Divide the vegetables among 6 servings bowl and toss with the dressing. Options are to serve the roasted vegetables with the dressing as a side salad or add cooked brown rice and a protein option (lentils, chickpeas, egg, salmon, etc) to make this salad a heartier meal.

Notes

*This recipe has not been tested for FODMAP content, but the ingredients are used in low FODMAP amounts according to the Monash University app.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: low fodmap, gluten free, grain free, dairy free, vegan, paleo
• Cuisine: salad

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 158
• Sugar: 7 g
• Sodium: 341 mg
• Fat: 6 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Protein: 4 g

Question of the Day:

• Are you a plan ahead person, or do you prefer to go with the flow?