Roasted Winter Salad

If you’re looking for an awesome centrepiece of a salad look no further than this Roasted Winter Salad. It’s packed with winter ingredients and full of texture and flavour and will really make a beautiful visual on your holiday table.

Upgrade your holiday salad by throwing on some amazing winter ingredients like grapefruit and pomegranate. For fennel lovers this salad is for you! Roasting it takes some of the bitterness out if that’s a concern of yours. 

This salad is packed with healthy fibre, iron, and potassium. If you want to indulge a bit you can swap the aquafaba out with olive oil, but just know that it practically doubles the calories in the salad. For those that don’t know aquafaba is the liquid in a can of chickpeas. If you cook your own, it’s the cooking liquid! Keep it in the fridge for uses like this or anything else you want to reduce your oil intake in.

This Roasted Winter Salad will be the talk of your holiday table. It goes great with my other holiday dishes on here including our Mushroom Leek Pie, Squash Galette, and you can wash that down with some Plant-Based Egg Nog and enjoy a Plant-Based Gingerbread for dessert. Celebrate the holidays and smash these delicious meals into your face!

Print Recipe

Roasted Winter Salad

Author: Jeremy LaLonde Cooking Method: Oven, Stove Cuisine: Mediterranean, North American Courses: Dinner, Lunch, Sauces & Dressings Recipe Keys: G gluten-free Kids N nut-free O oil-free P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 138 kcal

Description

This Roasted Winter Salad is the centrepiece you’ve been looking for for your holiday menu. Packed with flavour and loaded with textures. You and your guests will love it!

Ingredients

Servings

The Salad

• 1 Fennel Bulb (cut into 2 inch long pieces)
• 12 Brussel Sprouts (quartered)
• 3 Carrots (peeled & sliced into 1 inch long pieces)
• 2 Heads Radicchio (cut into quarters)
• ¹⁄₂ cup Pomegranate Seeds
• 1 Grapefruit (segmented)

The Dressing

• ¹⁄₄ cup Shallots (minced)
• 1 clove Garlic (minced)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 2 tbsp Maple Syrup
• ¹⁄₄ cup Aquafaba
• ¹⁄₂ tsp Sea Salt
• ¹⁄₂ tsp Oregano
• 1 tsp Black Pepper

Instructions

Video

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1. Mix all dressing ingredients together in a large bowl, set 1/4 cup of dressing to the side.

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2. Toss the fennel, brussel sprout, and carrot in 1 tbsp of aquafaba in the oven at 375 for 15-20 minutes until golden brown. Add the roasted vegetables to the large bowl with the dressing to let marinade. 

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3. Sear radicchio quarters on one side in remaining aquafaba for 8 minutes on medium heat. 

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4. Segment the grapefruit into pieces and de-seed one half of a pomegranate. 

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5. Arrange the roasted radicchio pieces on the plate first, then spoon the roasted vegetables with the dressing over top, add the grapefruit segments and pomegranate seeds, and then finish by drizzling the remaining dressing on top. 

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Nutrition Facts

Serving Size 1/4 of the salad

Servings 4

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Amount Per Serving

Calories 138kcal

% Daily Value *

Total Fat 0.6g1%

Saturated Fat 0.1g1%

Sodium 712mg30%

Potassium 847mg25%

Total Carbohydrate 32.3g11%

Dietary Fiber 6g24%

Sugars 14g

Protein 5g10%

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Calcium 7 mg

Iron 12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, nut-free, oil-free,