Roasted Winter Vegetable Salad

Snow storm is a comin’ here in Boston. If you’re [frantically] heading to the market today, add some winter or root vegetables to your list. This roasted winter vegetable salad eases you out of winter and into a salad-filled spring. It’s the perfect comfort meal for a chilly day.

Take noteI also shared the roasted veggie part of the dish is on Boston Magazine last week. And, this salad went out in my monthly meal prep guide. Sign up here.

Roasted Winter Vegetable Salad


  • 1-1.5 lb chicken breasts or thighs (or 1 can chickpeas if vegetarian/vegan)
  • 1 large sweet potato
  • 1 medium onion
  • 8-10 Brussel sprouts
  • 2-3 large carrots
  • 1 Tbsp coconut aminos (or soy sauce)
  • 1 Tbsp olive or avocado oil
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 4 cups of kale, spinach, arugula and mixed greens
  • 1/2 cup of goji berries or dried cranberries
  • honey mustard dressing


  1. Heat the oven to 425°F and grab a roasting pan. Wash and prep the veggies, then chop them into bite-sized pieces.
  2. Place the veggies and protein in the roasting pan. Optional: Cut chicken into 4-5 servings before placing in the pan.
  3. Toss the veggies and chicken in the coconut aminos, oil and seasonings. Roast the veggies and chicken for 25-30 minutes or until the chicken starts to brown and the veggies start to char.
  4. Make the dressing: Shake all of the ingredients up in a jar.
  5. Let the dish cool, then assemble your salad in 4-5 separate tupperwares or jars. Put the veggies and protein at the bottom. Then add the sweet. Finally, add the greens on top. Keep your dressing on the side.

Swap out these winter veggies for others like turnips, squash, beets or parsnips. 

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