Friday’s Fixin’s: Warm Winter Vegetable Salad

Warm Winter Vegetable Salad

Today’s recipe comes from Sophie Dahl’s Voluptuous Cooking book.  Maili steered me in this direction and boy oh boy am I ever glad that she did because it is DELISH!  I love baked root veggies. They feel like the perfect winter meal (even it if is 75 degrees in Santa Barbara!).  The walnuts and dijon mustard give this recipe a little something-something special.

This is an awesome, really wonderful and accessible cookbook, by the way! …in case you are looking…and heaven knows, I’m always looking.

Hope that you enjoy this recipe as much as we are!

Warm Winter Salad | The Silver Pen

Warm Winter Vegetable Salad

Sophie Dahl


  • 1 small red onion, cut into 1/2-inch wedges
  • 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  • 1 carrot, peeled and cut into 3/4-inch pieces
  • 1 parsnip, peeled and cut into 3/4-inch pieces
  • 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 1 small beet, peeled and cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup walnuts
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce feta, crumbled (1/4 cup)


  1. Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
  2. Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
  3. In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
  4. MAKE AHEAD The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.
  5. Serve and enjoy!

Leave a comment