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Warm Winter Vegetable Salad

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 1 medium red or yellow onion
  • 1/2 large or 1 small squash
  • 2 large carrots
  • 1 celeriac
  • 2 beets
  • Salt and pepper
  • Olive oil
  • A handful of chopped walnuts or pecans
  • A handful of crmbled feta

For the dressing:

  • 2 tablespoons (30ml) olive oil
  • 1 handful fresh parsley , chopped
  • 1 tablespoon (15 mL) balsamic vinegar
  • 1 teaspoon (5 mL) Dijon mustard
  • A squeeze of lemon juice
  • Salt and pepper


  1. Preheat the oven to 425⁰ F. Peel and chop the vegetable into similar-size wedges. Put them on a roasting pan in a single layer, season and drizzle with enough olive oil to coat thoroughly. Toss well.
  2. Cook for 30 to 45 minutes, turning a few times, until tender but not mushy. Five minutes or so before the vegetable are ready.
  3. Scatter walnuts on a cookie sheet and toast them in the oven.
  4. Make a dressing with the olive oil, parsley, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper.
  5. Taste for seasoning.
  6. Transfer roasted vegetables to a platter, and sprinkle with feta cheese.
  7. Drizzle with vinaigrette and scatter with warm toasted walnuts.