Baked Winter Vegetable Salad Recipe

Name: Baked Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions; 2 beets, peeled; 2 parsnips, peeled; 1 medium butternut squash, peeled & seeded; 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; ½ teaspoon fresh ground pepper, divided; 2 tablespoons maple syrup; 6 cups torn mixed salad greens; ¼ cup walnuts, chopped coarsely, and toasted

Servings: persons

1
Cut first 4 ingredients into 1 inch cubes.
2
Line 2 (13 x 9 inch) pans with aluminum foil.
3
Toss together onions, beets, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined pan and set aside.
4
Toss together parsnips, squash, remaining 2 tablespoons olive oil, remaining salt & pepper, and maple syrup in empty lined pan.
5
Bake both pans of veggies at 350F for 45 minutes or until veggies are tender, shielding with aluminum foil, if necessary, to prevent any excessive browning.
6
Combine all baked veggies.
7
Add salad greens, and toss.
8
Arrange on a serving platter, and sprinkle with walnuts.
9
Serve immediately.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium red onions, 2 beets, peeled, 2 parsnips, peeled, 1 medium butternut squash, peeled & seeded, and more.

Yes, Baked Winter Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Winter Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions