Warm Winter Harvest Salad with Roasted Shallot Vinaigrette

Every bite of this harvest salad is a pleasure — sweet, savory, and bright. It’s a perfect winter salad that’s satisfying and full of fresh flavor.

Meet my husband Kyle’s favorite: Warm Winter Harvest Salad with Roasted Shallot Dressing. The name is long because the salad layers a lot of good things — roasted root vegetables, a wholesome grain, hearty greens, crunchy toppings, and a rich roasted shallot vinaigrette.

Sweet potatoes and beets are roasted until tender and caramelized, then combined with warm farro or quinoa. Choose quinoa to keep the salad gluten-free and to add extra protein.

Curly kale provides a sturdy base that holds up well for meal prep. Flaky almonds, sunflower seeds, and fresh chopped basil add texture and bursts of flavor.

The highlight is the Roasted Shallot Dressing. I prefer making dressings at home so I can control the oil and salt, and avoid hidden sugars often found in store-bought dressings. Roasting shallots and garlic brings out a gentle sweetness — roast them on the same pan as the vegetables to save time.

This salad works wonderfully as a holiday side or as a hearty addition to your weekly meal-prep rotation. Try it — you’ll likely add it to your regular rotation. Enjoy!

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Ingredients for Winter Harvest Salad

This salad combines a grain, sturdy greens, roasted root vegetables, crunchy toppings, and a savory roasted shallot dressing.

• Grain: Farro adds a chewy, nutty texture. If you need gluten-free, swap in quinoa or use brown rice — all work well.
• Veggies: Roasting sweet potatoes and beets brings out their natural sweetness. Cut them into even pieces so they cook evenly. Curly kale is the base; massage it with the dressing to soften the leaves.

• Toppings: Flaked almonds, sunflower seeds, and chopped basil provide crunch and fresh brightness.
• Roasted Shallot Dressing: For the dressing you’ll need roasted shallots and garlic, balsamic vinegar, olive oil, honey, salt, and pepper. Roast the shallots and garlic with the vegetables to streamline the process.

How to Make Warm Winter Salad with Roasted Shallot Dressing

Preheat the oven to 425°F.

Cut the sweet potatoes and beets into 1/2-inch cubes so they roast evenly.

Toss the cut vegetables on a baking sheet with olive oil, salt, and pepper. Add four small shallots and two garlic cloves to roast alongside the vegetables for the dressing. Roast for about 25 minutes, until tender and slightly caramelized.

While the vegetables roast, cook the farro or quinoa according to package instructions.

When the vegetables are done, remove them from the oven.

Make the shallot dressing by combining the roasted shallots and garlic in a food processor with 3/4 cup olive oil, 1/3 cup balsamic vinegar, 3 teaspoons honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth and creamy.

To assemble, combine the warm cooked grain, roasted vegetables, shredded kale, flaked almonds, sunflower seeds, and chopped basil in a medium bowl. Toss everything with the roasted shallot dressing until evenly coated.

Serve warm and enjoy.

Other Cozy Wintertime Recipes:

• Shaved Brussels Sprouts Salad with Roasted Shallot Pomegranate Dressing
• Braised Pork with Sauerkraut and Apples
• Gluten-Free, Dairy-Free Shepherd’s Pie
• Rustic Tuscan Style Chicken Soup
• Sheet Pan Balsamic Chicken and Root Vegetables

WARM WINTER HARVEST SALAD WITH ROASTED SHALLOT DRESSING

By Olivia Adriance

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 6

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Make this once and it will likely become your go-to winter salad thanks to the variety of tastes and textures.

Ingredients

• 4 cups cooked farro (or quinoa for a gluten-free option)
• 2 small sweet potatoes, scrubbed
• 2 small beets, scrubbed or peeled
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups kale, shredded
• ⅓ cup flaked almonds
• ⅓ cup sunflower seeds
• ⅓ cup basil, chopped
• Roasted Shallot Vinaigrette

Instructions

• Preheat the oven to 425°F.
• Cut the sweet potatoes and beets into 1/2-inch cubes.
• Place the cut vegetables, plus shallots and garlic for the dressing, on a baking sheet. Drizzle with olive oil, season with salt and pepper.
• Bake for about 25 minutes, until tender and caramelized.
• While the vegetables roast, cook the farro or quinoa according to package directions.
• Remove the vegetables from the oven.
• Prepare the roasted shallot vinaigrette and blend until smooth.
• Combine the grain, roasted vegetables, kale, almonds, sunflower seeds, and basil in a bowl. Toss with the dressing.
• Serve and enjoy.

Notes

Serve this salad with chicken or salmon for a complete meal. To keep it vegetarian, add a can of drained and rinsed chickpeas.

Store leftover dressing in the refrigerator for up to three days. Shake or stir well before using.

Nutrition

Calories: 290kcal
|
Carbohydrates: 44g
|
Protein: 7g
|
Fat: 11g
|
Fiber: 8g

Nutrition information is an approximation.

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