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Have you cleaned out your refrigerator recently? Do you have some vegetables that you need to use, like, now? If so, this Roasted Winter Vegetable Salad with Creamy Mustard Dressing is the perfect dinner for you tonight. It’s Whole30 compliant, will help you stick to your grocery budget, and reduce food waste in your house.
My “Kitchen Sink” Winter Salad
I wanted to call this my “kitchen sink” salad or “garbage” salad, but neither of those names sounded very appetizing. And they’re not SEO friendly, which seems ridiculous to say, but since 90% of my traffic comes from Google searches, I kinda have to consider it.
Name aside, the theme still applies. This is my go to winter salad when I’ve got tons of vegetables nearing the end of their life in my refrigerator. It’s a wonderful way to use up scraps when you’re not in the mood for soup.
Feel free to switch up the veggies to whatever you have in the fridge. Have some turnips that need some attention? Some celeriac? Cut them up into bite-sized pieces use those. This isn’t the kind of recipe where you need to run out to the grocery store to ensure that you have all the right ingredients. Use what you already have on hand and save that money for something else!
Farmers Market Ingredients and Substitutions
Broccoli Stems
We often just cut the florets off a head of broccoli and toss the stems, but the stems are just as tasty as the florets. They’re quite delicious when roasted, and a great way to stretch your grocery budget. They taste just like the broccoli you already know, so there’s nothing to be afraid of!
Want to know more about broccoli? I’ve got a whole guide written up here!
Radishes
Radishes can be found year round at the farmers market, but the varieties will switch up as the months change.
Both spring and winter radishes will work in this recipe. I was lucky enough to find some beautiful Easter Egg radishes, which is what is pictured here, but don’t feel limited to that. The flavor of radishes will mellow once roasted, so even stronger flavored varieties can be used. You’ll want to peel the thicker skinned radishes, like black radishes, if you want to use them in this roasted vegetable salad.
Fingerling Potatoes
I generally always have some kind of potato on hand. They last for a long time when stored properly, and they help bring this salad more into entrée territory, and not just a side salad.
Any type of potato will work, but I prefer all to roast all purpose or waxy potatoes. These varieties won’t break apart when you toss them around the sheet pan. And they develop a nice crispy shell and creamy interior. Yum!
Tips and Tricks
Have you tried using a Silpat yet? I first heard about this nifty kitchen tool when watching Chopped years ago with my mom. These silicone sheets act as the best nonstick liners for your sheet pans. You won’t have to worry about anything sticking to the pan or aluminum foil; everything will slide right off. Well, unless you try to melt gummy worms or sticky candies onto it. But if you’re reading here, I bet you won’t have to worry about that!
Serving Suggestions
Want to bump up the protein and make this a full dinner? Serve this alongside some crispy chicken thighs!
I’ve long made Nom Nom Paleo’s Cracklin’ Chicken recipe, which has a perfect balance of textures. It might make a mess on your stove, but to me, the cleanup afterward is worth it. And that’s saying something because I hate cleaning. Wiping the countertops and stove is my half of the kitchen cleanup duties, too, so it’s not like I’m volunteering someone else to clean up after me. Just sayin.’
What about the leftovers?
Like most salads, this Roasted Winter Vegetable Salad won’t store well once it’s all mixed together. The salad greens will wilt and become slimy, and no one’s going to go back and eat the leftovers.
But don’t despair! There is a solution here. If you store the components to the salad separately you can greatly extend the leftovers shelf life.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to three days. You can freeze them if you really want to, but I definitely recommend vacuum sealing them to prevent freezer burn.
Leftover dressing can be stored in a jar in the refrigerator for up to a week. This salad dressing is pretty versatile, and you can use it as a sauce for just about anything.
Roasted Winter Vegetable Salad
Have you cleaned out your refrigerator recently? Do you have some vegetables that you need to use, like, now? If so, this Roasted Winter Vegetable Salad with Creamy Mustard Dressing is the perfect dinner for you tonight. It's Whole30 compliant, will help you stick to your grocery budget, and reduce food waste in your house.
Ingredients
Creamy Mustard Dressing
- 2 tbsp Whole30 compliant mayonnaise
- 1½ tsp stone ground mustard
- 1 tsp white wine vinegar or champagne vinegar
- Salt and pepper, to taste
Roasted Vegetable Salad
- 6 cups chopped vegetables, such as broccoli stems, radishes, and potatoes
- 3 tbsp avocado oil
- Salt and pepper, to taste
- 12 oz spring mix salad greens
Instructions
Creamy Mustard Dressing
- Whisk together mayonnaise, mustard, and vinegar. Taste for seasoning, and add salt and pepper to taste.
- Set aside for later.
Roasted Vegetable Salad
- Preheat oven to 400°F.
- Line a sheet pan with aluminum foil and a silicone mat. Toss chopped vegetables with avocado oil, salt, and pepper, then spread onto the sheet pan in a single layer. Use two sheet pans if necessary.
- Roast vegetables for 25-30 minutes, until the vegetables are golden brown and crispy around the edges. Toss the vegetables halfway to ensure even cooking.
- Divide spring mix into bowls for serving, then top with the roasted vegetables and creamy mustard dressing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 3mgSodium: 339mgCarbohydrates: 53gFiber: 17gSugar: 10gProtein: 12g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
