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Roasted Vegetable Winter Salad

Serves 6
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Salad, slaw
Cuisine: American, healthy
Servings: 6
Author: Virginia Willis


  • 3 small beets peeled and diced
  • 4 to 6 small carrots peeled
  • 2 stalks celery ends trimmed and cut into 3-inch lengths
  • 1 sweet potato peeled and sliced
  • 1/2 cabbage cut into eighths
  • 2-3 tablespoons pure olive oil more if needed
  • Coarse kosher salt and freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 1/2 pear cored and thinly sliced
  • 1/4 cup loosely packed whole parsley leaves
  • 2-3 tablespoons sherry wine vinegar
  • Ricota Salata shaved for garnish


  • Heat the oven to 400°F. Line a rimmed baking sheet with a nonstick silicone baking mat. Place the beets at one end of the baking sheet (so as not to color the entire salad red.) Place the carrots, celery, sweet potato, and cabbage on the rest of the prepared baking sheet. Drizzle over the olive oil. Season with salt and pepper and sprinkle over the fennel seeds. Transfer to the oven and roast until the vegetables are blistered and tender, about 45 minutes. Remove to a rack to cool slightly. While warm, drizzle over the sherry vinegar. Add pear and parsley. Use a pair of tongs to toss and combine. Transfer to a serving dish and top with shaved Ricotta Salata. Taste and adjust for seasoning with salt and pepper. Serve immediately.