Roasted Vegetable Winter Salad (gluten free + Whole30) Recipe

If bright, hearty, and bold flavors are what you crave all winter long, this Roasted Vegetable Winter Salad (gluten free + Whole30) might just become your latest obsession. Picture a bounty of caramelized root vegetables and squash mingling with crisp greens, crowned with crunchy pepitas, and brought together by a luscious homemade lemon tahini dressing. Every element of this salad has been carefully chosen to maximize color, taste, and satisfaction on gloomy days, but it’s just as welcome on your holiday table as it is for a weekday lunch. Nourishing, vibrant, and endlessly flexible, this salad is what winter comfort tastes like.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients is half the fun in making this Roasted Vegetable Winter Salad (gluten free + Whole30). Each component brings its unique note: comforting sweetness, earthy savor, or bright green freshness. Here’s what you’ll need and exactly why every item deserves a place in your bowl.

• Sweet potato: Adds a natural sweetness and gorgeous orange hue that stands out in the salad.
• Delicata squash: Roasts up tender and creamy, with edible skin for added texture.
• Fingerling potatoes: Offers a buttery bite and holds their shape perfectly when roasted.
• Golden beets: Brings mild, earthy sweetness and a pop of golden color without staining the salad.
• Melted butter or ghee OR avocado oil: Helps the veggies achieve those irresistible caramelized edges; use avocado oil for a Whole30-compliant option.
• Romaine lettuce: Delivers refreshing crunch as a sturdy base for the warm vegetables.
• Arugula: Infuses peppery brightness that balances the sweet and savory roasted roots.
• Pumpkin seeds (pepitas): Offers a nutty, toasty crunch that elevates every forkful.
• Tahini: Creamy and rich, tahini forms the backbone of the lemony dressing.
• Olive oil: Enriches the dressing with healthy fats and fruity flavor.
• Lemon juice: Brings high notes of tang and freshness to wake up the vegetables.
• Maple syrup or honey (optional): Rounds out the dressing with subtle sweetness (leave it out for Whole30).
• Crushed garlic (optional): For a sharp, savory kick, especially if you love garlicky dressings.
• Water: Adjusts the dressing to your preferred creaminess.
• Salt: Essential for pulling all the flavors together.

How to Make Roasted Vegetable Winter Salad (gluten free + Whole30)

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 400°F and lining two baking sheets with parchment paper. This step guarantees easy cleanup and allows the vegetables to roast evenly without sticking. Trust me, nothing sets the scene better than the anticipation of what’s about to come out of that hot oven.

Step 2: Chop and Arrange the Vegetables

Grab a sharp knife and turn those sweet potatoes, fingerlings, squash, and golden beets into bite-sized pieces. Spread them boldly across your prepared baking sheets. Keeping the veggies in a single layer helps them caramelize instead of steam, ensuring every piece develops those irresistible golden edges.

Step 3: Drizzle and Roast

Drizzle everything with your chosen fat—whether it’s melted butter, ghee, or avocado oil—and use your hands or a spatula to toss it all together right on the pan. Slide the trays into the oven and roast for 30 to 35 minutes, stirring halfway through, until the vegetables are deeply golden and fork-tender. Let them cool for a few minutes; this helps the greens hold up nicely without wilting.

Step 4: Whisk Up the Lemon Tahini Dressing

In a small bowl or jar, whisk together tahini, olive oil, lemon juice, and (if you’re not on Whole30) a splash of maple syrup or honey. Add a pinch of crushed garlic if you love a zippy, robust flavor. Begin with 2 tablespoons of water, then keep whisking in more until the dressing reaches your desired drizzle-friendly consistency. Season it up with salt and a final squeeze of lemon to taste.

Step 5: Build the Salad

On a large serving platter or salad bowl, create a bed with the chopped romaine and handfuls of arugula. Mound your roasted vegetables on top, giving the salad a beautiful, layered look. Finish it off with a shower of pumpkin seeds for that nutty crunch and vibrant color.

Step 6: Serve and Enjoy

Right before serving, portion the Roasted Vegetable Winter Salad (gluten free + Whole30) onto plates and give it a generous drizzle of the lemon tahini dressing. Every bite is a celebration of textures and colors—a perfect warming meal for chilly days!

How to Serve Roasted Vegetable Winter Salad (gluten free + Whole30)

Garnishes

The simplest way to elevate the look and feel of this salad is with a handful of pumpkin seeds, but you can also sprinkle on chopped fresh herbs like parsley or cilantro. For a little extra flair, try a dusting of flaky sea salt or a squeeze of fresh lemon right at the table to really make the flavors pop.

Side Dishes

While the Roasted Vegetable Winter Salad (gluten free + Whole30) is filling enough to stand alone, it’s delightful next to a simple grilled protein—think salmon, chicken, or even crispy tofu for a heartier meal. A crusty slice of gluten free bread or a bowl of soup only makes it more comforting!

Creative Ways to Present

Impress your guests by creating individual salad bowls layered with greens, warm veggies, and plenty of dressing. You can also serve it as a centerpiece salad at a dinner party, or let everyone build their own at the table for a fun, interactive meal. This makes a stunning lunch to pack in jars, too—a rainbow in every bite.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the roasted vegetables and salad greens separately in airtight containers in the fridge. That way, the greens stay fresh and crisp, and everything else holds up perfectly for up to three days.

Freezing

Roasted vegetables freeze beautifully! Lay them out on a baking sheet until frozen, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months. Just don’t freeze the greens or the dressing; they’re best enjoyed fresh.

Reheating

To bring out their best texture, reheat the roasted veggies in a preheated oven or toaster oven until warmed through and slightly crispy at the edges. This refreshes the flavors and maintains that straight-from-the-oven magic. Add to fresh greens and drizzle with dressing to assemble.

FAQs

Can I substitute other vegetables in this salad?

Absolutely! The beauty of the Roasted Vegetable Winter Salad (gluten free + Whole30) is its flexibility. Feel free to swap in carrots, parsnips, Brussels sprouts, or any hearty root veg you have on hand. Just keep the roasting time the same for best results.

Is there a way to make the dressing without tahini?

Yes, if you’re not a tahini fan or don’t have any on hand, try almond butter or sunflower seed butter for a slightly different but equally creamy dressing. Just adjust the water and lemon to reach that dreamy pourable consistency.

How can I make this salad ahead for meal prep?

Roast the vegetables and mix up the lemon tahini dressing in advance; both keep well in the fridge. Store the greens separately and assemble everything just before eating to keep it all fresh and vibrant!

Is this salad good served cold?

It’s delicious both warm and cold. If you like a heartier, cozier vibe, assemble the salad while the veggies are still slightly warm. For a refreshing lunch, serve everything chilled from the fridge.

Can I add protein to make it a complete meal?

Definitely! Toss on grilled chicken, salmon, steak, or chickpeas to boost the protein content. The Roasted Vegetable Winter Salad (gluten free + Whole30) makes a wonderful meal base for your favorite protein choices.

Final Thoughts

Once you try this Roasted Vegetable Winter Salad (gluten free + Whole30), I have a feeling you’ll be turning to it all season—whether it’s for a light lunch, a cozy dinner, or that dish everyone raves about at potlucks. Let your creativity shine and don’t forget your favorite garnishes. Give it a try and let it warm up your winter!

Print