Latest recipes

Crunchy Winter-Vegetable Salad

Crunchy Winter-Vegetable Salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).



  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread
  • Kosher salt, freshly ground pepper

Dressing and Assembly

  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely chopped fresh tarragon, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 head of Treviso or Chioggia radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 2 medium golden or red beets, very thinly sliced
  • 8 small white turnips, trimmed, very thinly sliced
  • 8 cups torn lettuce leaves (such as red oak or Little Gem)

Recipe Preparation


  • Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.

  • Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.

  • Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.

Dressing and Assembly

  • Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.

  • Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.

  • Toss in croutons and pomegranate seeds and serve topped with more tarragon.

  • Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Nutritional Content

Calories (kcal) 280 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 10 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 4 Sodium (mg) 180Reviews Section

Winter Vegetable Salad

Years ago, when my husband Jack worked in food service management, just about every catered event he managed served some variation of fresh broccoli, carrots and cauliflower. Unlike some other vegetables, these three could easily be prepped ahead of time, and then steamed as needed before serving at an event. Additionally – broccoli, carrots and cauliflower make for an impressive contrast of colors when served together on a buffet table!

But after years of serving this trio of vegetables – Jack never EVER wanted to see them served together again at the dinner table! That is – until now. 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 whole grain) and a touch of sriracha. The dressing is also seasoned with dry tarragon and celery seed – both seasonings are a great complement to the vegetables in the dish.

This salad goes very nicely with fish for dinner, or served as a side dish at a luncheon. You can make it ahead of time – and in fact, the flavors of this dish seem to improve overnight!

Recipe Summary

  • 1 (10 ounce) package mixed baby greens
  • 1 red bell pepper, chopped
  • 1 sweet potato, peeled and thinly sliced
  • 2 stalks celery, chopped
  • 1 jicama, peeled and thinly sliced
  • 1 kohlrabi bulbs, peeled and diced
  • 1 (14 ounce) can artichoke hearts in water, drained and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon oregano
  • 1 teaspoon Greek seasoning
  • salt and pepper to taste
  • 3 pepperoncini peppers, minced
  • ¼ cup crumbled feta cheese

Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.

Marinated Vegetable Salad

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

This post may contain affiliate links.

Marinated Vegetable Salad – let’s talk about it! How I’m loving the lettuce-less-ness of it. How it’s not only bright, beautiful, and colorful, but crazy-healthy too. How it’s make-ahead! Yep, chop all your favorite vegetables before going to bed then toss with a simple homemade vinaigrette, refrigerate, and serve the next day.

How it’s sugar free. You know I love me a good sweet and savory combo but when it comes to fresh vegetables? I gotta go savory. Many marinated vegetable salad recipes call for tossing the vegetables in a dressing that includes equal parts sugar and vinegar, but I just can’t get down with sweet cauliflower when I know how delicious it can be tossed in a tart and snappy dressing instead!

Now, I’ve chosen to highlight my favorite summer vegetables in this Marinated Vegetable Salad including cherry tomatoes, cucumber, cauliflower, carrots, and bell pepper, but you could swap in any vegetables you happen to love and/or have growing in your garden. Raw zucchini, summer squash, broccoli, sweet onion, celery, and/or corn would all make excellent additions to this easy dish.

I know a lot of you guys have fun 4th of July plans (we’ve got a concert/fireworks show, parade, and friend’s BBQ on the calendar!) so I’ll let you get to it. Wherever you are and whatever you do have a wonderful, safe and happy holiday – but first, zee recipe!

Start by chopping up a big bowl o’ summer vegetables. Like I said, the variety is totally up to you as long as it adds up to roughly 10 cups (it’s a big salad!)

Crispy Gnocchi Piccata

I used 2 cups each cauliflower florets (about 1/2 medium-sized head,) carrots (roughly 4 medium carrots,) and cherry tomatoes (a 10oz package.)

Plus 1 cucumber that I seeded before chopping so the dressing wouldn’t get watery (use an English cucumber if you don’t want to scrape out the seeds,) plus 1 chopped bell pepper. I chose yellow for the beautiful color, but it’s totally up to you!

Last step is to drizzle on the vinaigrette, which is 1/2 cup each extra virgin olive oil and red wine vinegar, 2 Tablespoons minced shallots, 4 teaspoons Dijon mustard, 2 teaspoons Italian seasoning, 2 pressed or minced garlic cloves, salt, and pepper shaken in a jar or whisked in a bowl. Pour 3/4 of the vinaigrette over the vegetables then toss and stash in the refrigerator to marinate for at least 4 hours or up to overnight (it just gets better as it sits.)

FYI this vinaigrette is very tart (I love the bold, savory flavor against the mild vegetables.) That said, if it’s a little too tart for you, add more oil and/or honey to taste.

Toss with the remaining vinaigrette then season with salt and pepper just before serving, and you’ve got yourself an easy, healthy, fresh side dish that’s perfect for the 4th of July or really ANY summer day or occasion! Enjoy, enjoy, everyone – catch you on the flip side!

Roasted Winter Vegetable Salad with Goat Cheese and Pepitas

Whether you’re looking for a crowd-pleasing salad for your Thanksgiving menu or a healthy lunch full of late autumn/winter produce, this naturally gluten free and vegetarian roasted winter vegetable salad with goat cheese and pepitas will satisfy your hunger and treat your tastebuds. Lightly spiced roasted cabbage, carrots, and Brussel sprouts are served on top of a bed of spinach and topped with creamy goat cheese, crunchy pumpkin seeds, and a whole grain mustard dressing.

Remember last week how I suggested tips for how to eat healthy this winter? Today I have a recipe that will help you do exactly that: a warm and flavorful roasted winter vegetable salad with goat cheese and pepitas that’s full of vitamins, minerals, and fiber.

Let’s talk for a moment about cruciferous vegetables. This classification of vegetables includes cabbage, broccoli, Brussel sprouts, cauliflower, and kale. Cruciferous vegetables are in season in the colder months of the year. I have a mostly love relationship with cruciferous vegetables. I hate them when they’re raw, but I love them when they’re roasted and crispy (or, in the case of sauerkraut, when they’re fermented…yum!).

Cruciferous vegetables can be difficult to digest, especially when eaten raw. I’m sure that many of us have at some point eaten raw broccoli, only to feel bloated, or dined on raw Brussel sprouts, only for our stomachs to punish us for that later. To be completely honest, raw cruciferous vegetables also taste rather bitter. Thankfully, cooking your broccoli and cauliflower breaks down the bitter-tasting enzymes while releasing the natural sugars. This process transforms Brussel sprouts from nasty little vegetables that even the family dog won’t eat (actually, Charlie loves raw cruciferous vegetables) to delectable morsels of savory goodness.

Cooking your cruciferous vegetables also makes them easier to digest and thus makes the nutrients more readily available for your body. Cruciferous vegetables offer a wide variety of nutrients that bear many health benefits, particularly phytonutrients that help prevent a range of cancers and diseases. With better taste, easier digestion, and more nutrients, there’s not reason not to roast up your cruciferous vegetables!

Fun fact: to go along with last week’s etymology lesson, cruciferous vegetables received their moniker because of the cross-shaped stem found on them. Cruciferous means “cross-bearing” ( cruci = cross, ferous comes from fero which means bearing) in Latin.

Roasting vegetables, particularly cruciferous vegetables, is an absolutely fool-proof way to prepare them. There’s no risk of mushy Brussel sprouts like you would have from steaming them. You just preheat your oven, chop the vegetables, toss them with oil and spices, put them in the oven, and set a timer – no fuss! Because of the easy preparation, this roasted winter vegetable salad with goat cheese and pepitas will make a simple yet delicious and festive option for your Thanksgiving menu.

While roasted red cabbage, Brussel sprouts, and carrots are delicious on their own, this roasted winter vegetables salad adds the perfect complementary flavors to elevate them from “good” to “best vegetables ever” status. Creamy goat cheese, crunchy and salty pumpkin seeds, and an earthy whole grain mustard dressing, all on a bed of spinach, all come together to create a complex flavor palate and an ideal blend of textures.

Goat cheese seriously makes any savory dish better. I love goat cheese because it’s a low-lactose cheese, which means it doesn’t cause the stomach upset that other cheese can. Plus, it has such a creamy taste and rich texture yet less fat than other cheeses, so it’s a win-win all around!

The dressing is my current favorite dressing for all salads right now, and it could not be simpler to prepare. You simply whisk together olive oil, whole grain mustard, honey, apple cider vinegar, finely minced garlic, salt, and pepper. The whole grain mustard provides a thicker texture than most salad dressings and the apple cider vinegar creates a depth of flavor, in addition to providing immunity-boosting and digestive benefits.

Gaby’s Southwestern Roasted Vegetable Salad With Crispy Quinoa

Why is it that some people have an almost magical ability to make the humblest ingredients—a handful of lettuce, some roasted mushrooms, a simple vinaigrette quickly combined in the blender—taste next-level amazing? I’ve spent enough time around chefs to know that the magic usually lies in the details. And What’s Gaby Cooking manages to do just that with this roasted vegetable salad.

Using freshly ground spices and lots of fresh herbs knowing how to balance the acidity and richness of a dish using peak of season produce… and usually more olive oil than the average home cook.

But I think it’s also an inherent gift possessed by the best home cooks, one that comes from combining years of practice in the kitchen with a deep love of good food.

When I visited Gaby Dalkin at home in LA , she and her husband, Thomas, whipped up a Southwestern roasted vegetable salad that could have been basic, but upon first bite, was anything but. I could not stop going back for just one more bite, and I’ve recreated it no less than four times since I’ve been back in Austin. Proof that Gaby’s genius extends to translating her incredible cooking skills for the rest of us with recipes that taste every bit as special when I make them at home for myself. 3 of 6

This salad is actually hearty enough to be the main course meal, with protein from the pinto beans and grains, yummy fat from the avocado, and lots of hearty roasted vegetables that are deeply satisfying even when the temps are chilly. But it’s the cilantro vinaigrette that really takes this salad over the top: I’ve been making a big jar of it to reuse throughout the week on grain bowls or drizzled on top of fish or roasted sweet potatoes, and it majorly elevates anything it touches.

Scroll on for the recipe below…

  • 375g pearl barley
  • 40g pecans
  • Juice of ½ orange
  • 2 tbsp sherry vinegar
  • 1 tbsp runny honey
  • 1 garlic clove, minced
  • ½ tsp mustard powder
  • 75ml olive oil
  • 80g bag salad
  • 100g butternut, peeled and ribboned
  • 100g parsnip, peeled and ribboned
  • 60g goat's cheese, crumbled

Wash the pearl barley thoroughly, then cover with cold water in a large saucepan. Bring to the boil, reduce the heat, then simmer for 20-40 minutes, until cooked and tender. Drain to remove any excess water and leave to cool.

While the barley cooks, add the pecan to a medium frying pan over a medium heat. Toast in the pan until fragrant and just starting to colour, then immediately transfer to a chopping board. Let cool and roughly chop, then set aside until needed.

In a jug, combine the orange juice, sherry vinegar, runny honey, garlic and mustard powder. Gradually pour in the olive oil while whisking until the dressing becomes emulsified. Season and set aside until needed.

Once cool, share the barley across four plates. Scatter over the salad leaves and drape over the butternut and parsnip. Top with the pecans and goat's cheese and dress with the orange vinaigrette, then serve.

I used a vegetable peeler to produce large slices of vegetables but you can use a mandolin, spiraliser or grater to get the size or effect you like.

Turnips and swedes are pretty interchangeable here (I call the larger vegetable turnips – you may call it the other way around) – the larger the vegetable to bigger the slices.

You can find out exactly when celeriac, turnip and carrots are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.

This healthy, quick and easy turkey taco salad is loaded with the goodies – shredded cheese, tomatoes, cucumber, beans, corn, black olives, red pepper, fresh cilantro and crunchy corn chips. I like to make this meal a lot, especially for meal prepping for the week ahead, but used to get stumped on the best healthy

Sometimes you need a quick side dish to go with your BBQ’d chicken, or fried fish, or for a potluck, or for just about anything. This quick and simple 3 bean salad is so easy, using only a few ingredients, without a complicated dressing recipe, and the flavors are fresh and yummy.

Roasted Winter Vegetable Salad

This hearty winter veggie salad is colorful, tasty and paired with a lemon dressing, creamy goat cheese and crunchy pecans for a delicious salad!

  • Author: Kristen Olson
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 6 Servings 1 x


  • Roasted Vegetables
  • 1 small butternut squash, peel and cut into 1/2 -inch pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 1/2 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse Kosher salt
  • Pinch fresh pepper
  • Dressing
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of salt and pepper
  • Salad
  • 6 cups arugula
  • 1/4 cup chopped fresh parsley
  • 1/2 cup candied pecans
  • 3 ounces goat cheese, crumbled


  1. Heat oven to 425°F. In a large bowl, toss the squash, cauliflower and onion with 2 tablespoons olive oil, salt and pepper. Spread evenly on two ungreased sheet pans.
  2. Roast 30 to 35 minutes, tossing halfway through, or until golden browned and tender. Cool, about 15 minutes.
  3. Meanwhile, in a small bowl whisk together the olive oil, white wine vinegar, lemon juice, salt and pepper until blended.
  4. Place arugula in a serving bowl. Top with the roasted veggies, goat cheese, parsley and pecans. Toss with the dressing or serve on the side.


  • Serving Size: 1 Serving
  • Calories: 199
  • Sugar: 10g
  • Sodium: 149mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 7mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What are your favorite roasted winter veggies?

Want more colorful veggies? Here are a few…
Winter Herb Pasta with Roasted Vegetables from Not Without Salt
Roasted Vegetable Winter Crumble from Joy The Baker
Winter Root Vegetables from Spoon Fork Bacon

Like what you see – or have a question, feedback, or recipe idea to share? Join the convo by commenting below and be sure to subscribe to B&H emails so you don’t miss a thing! If you make this, share it! Tag your photo with #BourbonandHoney on Instagram.