Recipe: Appetizing Winter vegetable salad

Winter vegetable salad. Drizzle dressing over and toss to coat; season with salt and pepper. Slice fennel, beets, turnips and radishes into thin slices. Put all ingredients into a large bowl.

Add cabbage, onion, and squash and toss to coat. This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the salad for people that think they don't like salads! You can cook Winter vegetable salad using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Winter vegetable salad

1. It's 150 g of baby Brussel sprouts.
2. It's A few of stems of purple sprouting broccoli.
3. It's 1/2 of aubergine.
4. It's 1/2 head of cauliflower.
5. You need 6-8 of Savoy cabbage leaves.
6. You need of Zest and juice 1 lemon.
7. You need Handful of finely grated Parmesan cheese.
8. It's 2 cloves of garlic.
9. Prepare 2 of spring onions.
10. You need of Large handful torn basil.
11. You need of Olive oil.

Warm and hearty - perfect for a cold winter day. Winter is all about comfort food, but that doesn't mean that can't include salad. When you need a nice hearty salad that sticks to your ribs and leaves you feeling satisfied then you want a warm winter vegetable salad. Toss well and transfer to a large rimmed heavy-duty baking sheet.

Winter vegetable salad step by step

1. Preheat the oven to 180 degrees. Peel the outer sprout leaves and trim the bottoms, cut the aubergine, broccoli and cauliflower into large pieces and crush the garlic cloves but leave the skin on and place them all in a roasting tray with a drizzle of olive oil and some salt and pepper. Roast for 20-30 mins or until the veg starts to soften (time will vary depending on your oven).
2. Meanwhile, slice the cabbage into large slices and place in pan of cold water. Add a little salt and bring to the boil over a medium / high heat. Simmer for 1-2 mins and then drain. Rinse under cold water and pat dry with a kitchen towel..
3. Remove the garlic cloves, squeeze the pulp from the skin into the veg and mix. Then put all the cooked veg into a serving dish. Add the zest and juice of a lemon, a good drizzle of olive oil, a pinch of salt and pepper, the torn basil leaves and a large handful of Parmesan cheese. Mix everything together and serve.

With inspiration from The Silver Palate Cookbook, we made this delicious Winter Vegetable Salad using that classic combination of vegetables! The broccoli, carrots and cauliflower are combined with peas (we used frozen) and fresh chopped parsley, then topped with a creamy and zesty dressing made with mayonnaise, sour cream, mustard (Dijon and. Cooked and Raw Winter Salad Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House's Christopher Hirsheimer. According to Amy Gorin, MS, RDN, a plant-based registered dietitian in the New York City area and owner of Plant-Based Eats, some of the most common winter salad ingredients include roasted. Roasted Winter Root Vegetable Salad with Toasted Pecans, Blue Cheese and Cranberries.