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Roasted Winter Harvest Salad

A vibrant, visually stunning winter salad anchored by perfectly roasted squash, beets, and Brussels sprouts, all brought to life by a bright, citrus-forward Meyer lemon and basil vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Salad
Ingredients Method

Ingredients
  

Roasted Vegetables
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon style mustard
  • 2 ounces Parmesan cheese grated, about 1/2 cup
  • 3 whole beets tops removed
  • 1 bunch carrots tops removed, peeled and cut into 1-inch pieces
  • 12 new potatoes cut into fourths
  • 12 Brussels sprouts cut in half
  • 1 small butternut squash peeled and cut into 1-inch cubes, about 3 cups
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Salad & Vinaigrette
  • 1 large shallot peeled and minced, about 2 tablespoons
  • 1 tablespoon Dijon style mustard
  • Juice of 1 Meyer lemon about 1/4 cup
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 6 cups lettuce or spinach
  • 2 ounces Gorgonzola cheese crumbled, about 1/2 cup

Method
 

oasted Vegetables
  1. Preheat the oven to 400 degrees.
  2. Wrap the beets in aluminum foil and place into the oven.
  3. Roast the beets until soft, about 45 minutes.
  4. Drizzle 2 tablespoons olive oil into a large baking sheet with rim.
  5. Smear the mustard into the bottom of the baking sheet.
  6. Add the Parmesan cheese to the baking dish.
  7. Place the carrots into a microwave safe bowl.
  8. Add two tablespoons water.
  9. Cover the bowl with plastic wrap.
  10. Microwave on high for 4 minutes.
  11. Drain the carrots and place into the baking sheet.
  12. Repeat with the potatoes, Brussels sprouts and butternut squash.
  13. Use your hands to coat the veggies with the seasonings in the bottom of the baking sheet.
  14. Season with some of the salt and pepper.
  15. Roast until the vegetables are just beginning to turn golden, about 20 minutes.
  16. You can use a spatula to flip the veggies about halfway through cooking, if you like, but it is not necessary.
  17. Remove the beets from the oven and cool.
  18. Peel the beets and cut into 1-inch pieces.
The Salad & Vinaigrette
  1. Place the shallots into a small bowl.
  2. Add the Dijon mustard, lemon juice, balsamic vinegar and honey.
  3. Drizzle in the oil, whisking to combine.
  4. Taste and season with salt and pepper.
  5. Whisk in the basil.
  6. Lay the lettuce into a shallow bowl.
  7. Pour just enough vinaigrette over the leaves to just moisten them.
  8. Place the roasted veggies on top of the lettuce.
  9. Sprinkle the Gorgonzola cheese over top.
  10. Drizzle a little more vinaigrette over the top.