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Winter Roasted Vegetable Salad

Whoever said salads were a summer food?? Try this hearty, filling Winter Roasted Vegetable Salad with roasted sweet potatoes, wheat berries, and grape tomatoes.

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Roasted vegetable salad

I am usually not a fan of salads in the winter - I want hot and comforting food when it is cold out. But I figured out how to make myself eat fresh vegetables during the cold months - serve them with yummy roasted vegetables and other toppings with lots of texture! In this salad I top fresh leafy greens with roasted sweet potatoes and roasted grape tomatoes, then add some toasted nuts for flavor and crunch and wheat berries to make the salad more filling. Oh, and dried cranberries and feta cheese help make this salad absolutely irresistible. 🙂

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The combination of all these ingredients is just lovely, especially when topped with a creamy zesty homemade dressing. The awesome thing about this salad is that it is totally customize-able to whatever vegetables you have on hand - roasted Brussels sprouts, roasted zucchini, broccoli, or cauliflower would all be awesome as toppings. You can throw in some grilled chicken or blackened salmon if you like for a high protein meal.

This salad can be made with roasted vegetables, or you can use air fryer delicata squash, air fryer acorn squash, air fryer sweet potato home fries, or sweet potato home fries with peppers and onions to put on top of the greens!

You might also love these other cold-weather vegetable recipes:

Warm Bell Pepper Salad:

warm bell pepper salad

Bacon Roasted Vegetables:

Bacon Roasted Vegetable Side Dish

Tomato-Basil Spaghetti Squash with Feta Cheese:

This Tomato Basil Spaghetti Squash recipe is super healthy, easy, and delicious. A great side dish to complement any main course!

Print Recipe
5 from 6 votes

Winter Roasted Vegetable Salad

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Author: Kate


For the salad:
  • 6 cups mixed greens - (or baby spinach or arugula)
  • 1 large sweet potato - , cleaned, and cubed into ½ inch pieces
  • 1 lb grape tomatoes - , halved
  • 1 cup cooked wheat berries
  • ½ cup pecans - , toasted
  • cup dried cranberries
  • 4 tablespoons crumbled feta cheese
  • Salt & pepper to taste
For the dressing:
  • ½ cup sour cream - (or use plain low-fat Greek yogurt)
  • 2 tablespoons parsley leaves - , finely diced
  • 2 teaspoons lemon juice
  • 1 small garlic clove - , finely grated
  • Salt & pepper to taste - (⅛ teaspoon each is a good start)


  • Preheat oven to 350F. Spray a large baking sheet with olive oil. Place the cubed sweet potato and the halved grape tomatoes on the baking sheet and bake for 15 minutes, or until the sweet potatoes are fork-tender. Remove from oven.
  • Prepare the dressing: Mix together all the ingredients in a medium bowl.
  • Arrange the salad: On a large plate, arrange all the ingredients from roasted sweet potatoes through the feta cheese over the greens. Drizzle each plate with 2 tablespoons of sour cream dressing and sprinkle with freshly ground black pepper.


Customize this salad and add your favorite roasted vegetables! Brussels sprouts, zucchini, broccoli, cauliflower, or turnips would work great.

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Kitchen stuff used in this recipe:

Farberware Nonstick Bakewar...Shop on Amazon Bob's Red Mill Organic Whea...Shop on Amazon Newmans Own Organics, Cranb...Shop on Amazon PLANTERS Roasted Pecan Nuts...Shop on Amazon

 The links within this recipe are affiliate links, which means that if you buy anything through these links Babaganosh would get a small commission at no cost to you. Using these links to shop is a great way to support this blog!

Comments or questions about the recipe?
Recipe Rating

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Loreto Nardelli

Wednesday 16th of March 2016

Hi Kate This salad is stunning, the combination of colors and textures and taste make this a hit along with a creamy home made dressing, all I can say is yum. I totally understand that need for a salad after festive meals or going out allot. the body is tired of heavy digestion and crave that light easy metabolizing meal that leaves you with a feeling of health and vitality instead of lethargy. Great job on the salad and beautiful bog. Have a great night. Loreto

Suchi @elegantmeraki

Sunday 13th of March 2016

This looks amazing!! I will be making this soon. Your blog if filled with stuff I will like to make.

Little Cooking Tips

Monday 7th of March 2016

WOW. This is a FABULOUS salad, amazing texture, amazing colors and packed with vitamins! We also aren't big fans of salads in the winter (except coleslaw;we love coleslaw), but we'll definitely be giving this a go! FANTASTIC work dear Kate, you're such a talent! Thank you! Pinned! xoxoxo


Monday 22nd of February 2016

I love this brightly colored salad, Kate! It looks really appetizing! I've been neglecting eating salads recently, but seeing your recipe makes me want to get back on track. Pinned and Yummed!

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