In the colder weather, we do not often feel like eating cold foods like salad. If that’s a common way your family eats vegetables, it could mean their intake gets reduced in the winter, not to mention the lack of local and seasonal vegetable options in our climate. Instead try a warm salad, which still gives you all the nutritional benefit, but feels more hearty and comforting. The vegetables included in this dish can be varied according to what you have or your family prefers, as long as they roast well. Adding crumbled blue or goat cheese really puts this dish over the top and turns it into a main meal; alternately serve with baked tofu or chicken.

Serves 4

3 large carrots, chopped in large pieces 

2 sweet potatoes, chopped in large pieces

2 beets, peeled & chopped in large pieces

2 bell peppers, seeded & chopped in large pieces

½ lb mushrooms, halved

Other veggie options (all peeled & chopped): squash, nugget or other potatoes, rutabaga, green beans, Brussel sprouts, fennel, onion

1 + 2 Tbsp olive oil

½ tsp salt and pepper

2 tsp balsamic or apple cider vinegar

1 tsp mustard

1 clove garlic, minced or pressed

½ tsp salt and pepper

1 bunch kale, stemmed (or spinach)

1 cup seeds (e.g. hemp hearts, pumpkin and/or sunflower seeds)

Preheat oven to 350F. Place all veggies on a large baking tray, drizzle with 1 Tbsp olive oil and sprinkle with ½ tsp salt and pepper. Toss to coat evenly. Bake in oven for 30-40 minutes, stirring occasionally, until all vegetables are tender.

Meanwhile, make salad dressing with remaining oil, vinegar, mustard, garlic, salt and pepper. Shake well to combine. Tear kale into bite-sized pieces and massage for 2 minutes to make it more tender. Lay out on a platter. Top with roasted veggies then drizzle with salad dressing and sprinkle with seed mixture.

By Nicole Fetterly, RD