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By Katja Heino Leave a Comment
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Roasted Vegetable Winter Salad (gluten free + Whole30)

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winter salad with roasted vegetables on white plate

This is how we do salad in the winter. All the fresh, crispy greens + perfectly roasted vegetables + a creamy lemon tahini dressing.

How’s January going so far, friends? The New Year brings so much pressure, doesn’t it?

Well, I’m here to tell you that I don’t care if you follow through on your big New Year’s resolutions or not. Because if you read my post last week, you know that I think more long term when it comes to health choices and prefer to simply recommit to making good choices for myself daily. Because every little thing we do daily leads us down the path of good health OR leads us down the road to feeling crappy. What do you choose?

One of the easiest things for me to prioritize in my journey to health is food. I keep it simple. I focus on eating a balanced, real food diet with lots and lots of vegetables. That’s it. If I focus on getting as many vegetables as I can on my plate (+ a bit of good quality protein and fats), it doesn’t leave much room for the things I prefer to avoid like processed foods and sugar. It’s all about the choices I make. Eat lots of vegetables, feel like a rock star. Eat crappy processed food, feel like crap.

That’s brings us to this super simple roasted vegetable winter salad. It’s such an easy way to pile on the vegetables, whichever ones you love. It’s full of vital nutrients and is full-bodied enough to eat in cold weather.

It’s a great starting point for creating a hearty and filling winter meal. Eat it by itself or add your favorite protein.

winter salad on white plate with wooden tongs

Here’s the recipe deets:

❤️romaine lettuce… is my favorite salad green because it’s so crispy and juicy. It hold up well when dressed and is high in fiber, vitamin A, vitamin K, vitamin C, folate, and minerals like potassium, phosphorus, iron, magnesium, calcium, and manganese.

❤️arugula… has a slightly spicy flavor that pairs so well with the earth, slightly sweet flavor of the roasted vegetables. It’s a great choice to add to winter salads as it’s loaded with antioxidants, vitamins and minerals.

❤️roasted vegetables… I like to use regular and white sweet potatoes, fingerling potatoes, delicata squash and golden beets. Feel free to use other vegetables like carrots, parsnips, fennel, or other winter squash.

❤️lemon tahini dressing… is perfect for a winter salad because it’s so creamy and rich. I crave grounding foods during winter, and this delicious dressing adds a grounding energy to the salad. Tahini is full of healthy fats and essential amino acids. It also contains B vitamins, along with minerals, including magnesium, copper, phosphorus, manganese, iron and zinc.

❤️pumpkin seeds... add a bit of crunch. They are also loaded with fiber, antioxidants, magnesium, manganese, copper, protein and zinc. Pumpkin seeds are a good source of plant-based omega-3s.

hand holding white bowl with winter salad

Like most things in life, simple is always better. And that’s just what this winter salad is. Crispy romaine, peppery arugula, + earthy roasted vegetables all drizzled with a tangy lemon tahini dressing. I like to call this soul food.

It’s almost cheating to call this salad a recipe. It’s more of an idea. It’s a strategy to eat more vegetables. It’s way to get more healthy carbs into your diet. And it’s a plan to reduce food waste by roasting up whatever you have in the kitchen so it doesn’t go to waste.

This has been my go-to all winter long. I often make it into a breakfast salad by adding 2 perfectly fried or poached eggs and a bit of sauerkraut. It leaves me feeling full and satisfied. The family has been loving it with a perfectly roasted chicken. You can also serve it with my easy broiled salmon.

white salad plate with winter salad and wooden tongs

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Roasted Vegetable Winter Salad (gluten free + Whole30)

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  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–5 servings 1x
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Ingredients

Scale
  • 1 medium sweet potatoes, peeled and chopped
  • 1 delicata squash, sliced in half lengthwise, deseeded, and sliced
  • 1/2 pound of fingerling potatoes, chopped
  • 2 small golden beets, peeled and sliced
  • 1 tablespoon melted butter or ghee OR avocado oil
  • 1 head romaine lettuce, chopped
  • 4 cups arugula (about 4 ounces)
  • pumpkin seeds (pepitas) for garnish

 

FOR LEMON TAHINI DRESSING

  • 1/4 cup tahini (like this)
  • 2 tbsp olive oil (I use THIS organic brand)
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or honey (optional: leave out for Whole30)
  • 1/2 clove garlic, crushed (optional)
  • 2 tbsp water (+ more to thin)
  • salt to taste

Instructions

  1. Preheat oven to 400’F.  Line 2 baking sheets with parchment paper and set aside.
  2. Place chopped vegetables onto baking sheets.  Drizzle with melted fat and toss to coat.  Roast until golden and soft- about 30-35 minutes. Remove from oven. Allow vegetables to cool slightly. 
  3. To make lemon tahini dressing, whisk together tahini, olive oil, lemon juice, optional sweetener, optional garlic, and 2 tablespoons of water.  Add more water to thin to desired consistency.  Add salt to taste and adjust for lemon flavor. 
  4. Arrange romaine lettuce and arugula onto large salad plate.  Top with roasted vegetables.  Garnish with pumpkin seeds. 
  5. To serve, portion out salad onto individual plates and drizzle with lemon tahini dressing. Enjoy!

Notes

PRO TIP:  double the amount of vegetables you are roasting so you have more vegetables meal prepped to eat throughout the week.  Roasted vegetables freeze well and can be easily reheated in a toaster oven or oven. 

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white plate with winter salad and wooden tongs

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Filed Under: Salads, Whole30 Recipes Tagged With: arugula, roasted vegetables, salad, whole30. winter salad

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🎄 me deciding to cruise through the holidays wi 🎄 me deciding to cruise through the holidays without all the craziness • taking care of my nervous system • getting outside every day • taking deep breaths • moving my body • feeling the sunshine on my face • even if it’s ridiculously cold outside 🫶

🎄 we are not doing stress , exchanging presents, or over scheduling • focusing on family, quiet time, and some fun travel 🌊☀️🏝️
🫶 i never tell clients how or what they should 🫶 i never tell clients how or what they should eat • i share things that i see make a difference (with myself AND the clients i work with) • the biggest shift i’ve made in the past year is upping my protein intake • i aim for around 1 gram of protein per pound of body weight per day • even with all the protein, I keep my meals very plant forward 🥦🥕🥒🥑

🫶 things i’ve noticed:

➡️ i’m rarely hungry between meals (i used to ALWAYS be hungry)
➡️ i have more energy and don’t hit a slump at 3pm 
➡️ i seem to be building muscle more easily with strength training 
➡️ my blood sugar levels fluctuate less (less low blood sugars after 3 hours of no eating)
GRAIN FREE GINGER COOKIES 🎄 i’ve always love GRAIN FREE GINGER COOKIES 
🎄 i’ve always loved ginger cookies but these are hands down THE BEST ones i have ever eaten • chewy, spicy goodness just begging to be devoured • this recipe is from the early days of the blog and continues to be a holiday favorite 

🎄 it’s hard to believe they are grain, eggs, dairy, and nut free 

🎄 the base is made from sunflower seeds • sweetened with REAL maple syrup and a titch of molasses, so no sugar crashes after eating these •  the best part is the fresh ginger • i’m in love ❤️

🎄grab recipe link in  my bio:

https://savorylotus.com/grain-free-ginger-cookies-nut-dairy-and-egg-free/

or search “savory lotus grain free ginger cookies” in your fav search engine
🫶 movement is my medicine • gives me SO much 🫶 movement is my medicine • gives me SO much energy and LIFE • being strong feels GOOD • i never regret when i get my walks in, when i get out on my paddle board, or when i lift weights • grateful to have the opportunity • building a resilient body for my future self
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