We may eat more salads in summer, but even winter salads have a wonderful charm. Personally, I really like anything to do with grilled vegetables, even if I end up eating them cold.
The vegetables I used in my salad are potato, sweet potato, leek, onion and carrot. Of course you can add broccoli and cauliflower as long as you eat the salad at home (since these vegetables smell quite bad and are not ideal for the office).
You can put the dressing in the plastic that you find inside kinder eggs (if you have children you will definitely find one like this somewhere at home). This plastic one holds a serving of dressing perfectly and it's not going to come out until you open it and pour it over your salad.
Attention: When it's time to eat the salad, empty the green vegetables on a plate first. Put the grilled vegetables on top and pour the dressing on top. You can, if you want, put some grated feta on top.
If you like this recipe, you can also try one of the following:
Warm salad with arugula, sweet potatoes and mushrooms
Winter salad with sauted vegetables
Asian Salad with Noodles and Carrot Dressing
Winter Oven Baked Salad
Ingredients
for the salad
- 4 handfull green veggies
- 3 potatoes cut into bites
- 1 sweetpotato
- 2 leeks
- 1 onion cut in 4
- 2 carrots
for the dressing
- 2 tbsp olive oil
- 1/2 tbsp parsley
- 1/2 tbsp basil
- 1 tbsp apple vinegar
- juice of half a lemon
- salt and black pepper
Instructions
- Start by cutting all the vegetables into large bites. Put all the vegetables in a pan and mix with the olive oil, salt and black pepper. Bake in a preheated oven for 30 minutes at 180C. The sweet potatoes are ready in 20 minutes. So you should take them out a little earlier.
- Meanwhile make the dressing. Put all the ingredients in a jar and shake the jar well.
- Use whatever green vegetables you like. Your salad is ready to either serve or store.
Did you make the recipe too?
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