Roasted Winter Vegetable Salad

  • Prep Time: 45
  • Total Time: 45 minutes


A salad to highlight some of the best winter produce.



  • 34 medium sized carrots, sliced
  • 34 medium sized parsnips, sliced
  • 2 teaspoons fresh oregano
  • 2 cups chopped kale, stems removed
  • 1/8 cup pumpkin seeds (pepitas)
  • 1/8 cup cranberries


  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 tablespoon maple syrup
  • Salt and Pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss carrots and parsnips in 1 tablespoon of olive oil to coat evenly. Spread in a single layer on a cookie sheet. Sprinkle with salt and pepper. Bake for 30 minutes or until lightly browned and softened. In the last 5 minutes of baking, toss in fresh oregano.
  3. In a large bowl, combine roasted vegetables, kale, pepitas, and cranberries.
  4. In a glass jar, add dressing ingredients. Shake well to combine. Pour over salad and toss to coat.


  • Serving Size: 1