Winter Sun Roasted Vegetable Salad
A grounding roasted vegetable salad recipe with carrots, brussels sprouts and a sunny honey dijon dressing. Great for the fall and winter season, but can be enjoyed year round.
Enjoy this salad recipe with tri-color quinoa, roasted carrots, brussels sprouts, dried cranberries, toasted almonds, with a honey-dijon dressing over mixed greens and spinach.
This recipe is great for those following a Vegan, Vegetarian, Gluten Free and Lectin Free lifestyle.
A SALAD FOR FALL & WINTER
This is a healthy salad recipe that is great to serve in the fall and winter.
Dried cranberries, orange carrots, tri-color quinoa fill the bowl with seasonal, harvest colors and flavors.
ROASTED VEGETABLE SALADS
Any roasted vegetable works well on a salad. Be sure to choose heavy, hearty greens that complement the weight of the vegetables you are using.
Spinach, mixed greens, kale and red leafy lettuce work well with roasted vegetables.
HOW TO CHOOSE HEALTHY SALAD TOPPINGS
Read your ingredients. Sugar (GMO white sugar) is added to the most unsuspecting ingredients.
Check the labels of your Dijon mustard, vinegar, almonds and dried cranberries. Be sure you are choosing those which don’t have added sugar.
When it comes to dried fruit, choose cranberries that are apple juice sweetened over cane sugar.
CHEF TIP
When roasting brussels sprouts, turn them face down when roasting. You will get better browning.
Don’t over roast your vegetables, al dente is best for salads.
Be sure to read your ingredients on mustard, vinegar and dried cranberries to avoid added sugar.
Choose local, raw honey for antioxidants, gut healthy and allergy support.
If you don’t have a blender, or the time, you can make the salad dressing in a bowl. Simply whisk together the vinegar, mustard, honey, salt, pepper and slowly drizzle in the olive oil.
IF YOU LIKE THIS TRAVEL POST, READ THE FOLLOWING POSTS
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Winter Sun Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Roasted vegetable salad with roasted carrots, brussels sprouts, dried cranberries, spinach and a sunny honey dijon dressing.
Ingredients
FOR THE SALAD
- 2 cups mixed greens
- 2 cups spinach
- 4–6 carrots
- 10 brussels sprouts (or 1 bag)
- ½ cup cooked tri-color quinoa
- ¼ cup slivered almonds
- 2–4 Tbsp dried cranberries (apple juice sweetened)
- 1 tsp dried thyme
- Sea salt
- Coarse black pepper
FOR THE DRESSING
- 1/3 cup white wine or champagne vinegar
- 1/8 cup Dijon mustard (sugar free)
- 2 tsp local raw honey
- ½ cup olive oil
- Pinch of sea salt and black pepper
Instructions
- Preheat oven to 400 degrees. Quarter carrots and dice into ½ inch pieces. Toss lightly with olive oil, season with sea salt, black pepper and thyme.
- Slice brussels sprouts in half, toss lightly with olive oil and season with salt and pepper.
- Place brussels one side of a sheet tray with parchment paper, face side down. Add the carrots to the other end of the sheet tray. Bake for 25 minutes, till brussels start to brown and carrots are soft.
- While the vegetables are cooking, prepare your salad dressing. Place vinegar, mustard, honey, salt and pepper in a high-speed blender. Blend on high, and slowly drizzle in the olive oil to emulsify. Set aside.
- In a medium bowl, toss mixed greens, spinach and a few tablespoons of dressing. Add to your salad bowl. Top with quinoa, brussels sprouts, carrots, almonds and dried cranberries. Add additional dressing as desired.
Notes
When roasting brussels sprouts, turn them face down when roasting. You will get better browning.
Don’t over roast your vegetables, al dente is best for salads.
Be sure to read your ingredients on mustard, vinegar and dried cranberries to avoid added sugar.
Choose local, raw honey for antioxidants, gut healthy and allergy support.
If you don’t have a blender, or the time, you can make the salad dressing in a bowl. Simply whisk together the vinegar, mustard, honey, salt, pepper and slowly drizzle in the olive oil.
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