Oh, the flavors of warm winter vegetables! The rich aroma and comfort of roasted food. With both sweet and savory gracing these greens, turnip, squash and brussel sprouts make this salad more of a meal. One of the greatest pleasures of winter has to be cooking comfort food. This salad embraces to greens of the garden and the fruits of the fall harvest. Let me tell you how to make my warm winter vegetable salad!
- 2/3 cup turnip, diced small
- 15 brussel sprouts, halved
- 1/2 medium onion, sliced
- 1 cup winter squash or sweet potato, diced
- 2 pieces of bacon, cut into pieces
- olive oil and vinegar
- salt, pepper and garlic powder
- ground sage
- apple cider or white vinegar, I like white balsamic
- 3 cups of salad greens
- 1/4 cup pomegranate seeds
Preheat oven to 400 degrees F. After assembling all ingredients, prepare turnip, onion, brussel sprouts and squash.
Place veggies on a sheet pan covered in parchment paper for easy cleanup.
Try not to overcrowd the pan.
Drizzle on a bit of olive oil, garlic powder, sage, salt and pepper. Distribute the bacon pieces.
Roast in the oven for about 45 minutes or until golden. Check halfway through and stir.
Arrange salad greens on two plates. Pour on desired amount of vinegar. Just enough to moisten, do not soak the greens. Allow veggies to cool for a bit. Put warm vegetables on top of the salad greens.
Garnish with pomegranate seeds for color and flavor.
Serve immediately. This warm winter vegetable salad should be consumed right away or assembled just before eating. Serves two people.
Thank you to all of you giving feedback about these garden to table recipes. Winter salads can be so nourishing. There’s nothing like using homegrown or local produce in the kitchen. I’m gearing up for a garden planning post for next week. With these arctic temperatures outside, there’s no better time for spring garden planning! Thanks for stopping by!