Winter Salad with Roasted Vegetables

When the days get shorter and the weather turns cold, there’s nothing better than a warm winter salad -full of flavors, textures, and colors. This salad combines sweet root vegetables, hearty nuts, and a fresh dressing – light, filling, and ideal for cold days.

Ingredients – Salad

• 200g pickled beetroot
• 300g parsnips and colorful carrots
• 250g Ebly (wheat grains)
• 70g chopped walnuts
• 100g lamb’s lettuce
• 50g dried cranberries

Ingredients – Dressing

• 3 tbsp sea buckthorn juice
• 5 tbsp olive oil
• 3 tbsp apple cider vinegar
• Salt & pepper

Preparation

1. Preheat the oven: Set the oven to 180 °C.
2. Prepare the vegetables: Peel the parsnips and colorful carrots, then cut them into bite-sized pieces. Spread everything on a baking tray, lightly salt, and roast for 15–20 minutes.
3. Cook the Ebly: While the vegetables are roasting, cook the wheat grains according to package instructions and set aside.
4. Prepare the salad base: Wash and dry the lamb’s lettuce. Roughly chop the walnuts and prepare the cranberries.
5. Mix the dressing: Whisk together the sea buckthorn juice, olive oil, apple cider vinegar, salt, and pepper until the dressing is well combined.
6. Combine everything: Mix the roasted vegetables with the Ebly, walnuts, lamb’s lettuce, and cranberries. Pour the dressing over the salad and gently toss.

A winter salad that is warm, aromatic, and full of contrast. Perfect as a main dish or a flavorful side during the cold season!