Winter Vegetable Salad with Champagne Vinaigrette

By kikilu — January 16, 2014

As a meat lover, I heart vegetables. A lot. I've raised veggie lovers as well, which I'm quite proud of to say the least. Even though this qualifies as a salad, it's pretty hearty and can stand alone with lots of texture. Plus, you can obviously change out the veggies. I put everything in rows on one big baking sheet lined with parchment paper. It makes a beautiful dish for company as well. 

Winter Roasted Vegetable Salad

By kikilu Published: January 16, 2014

  • Yield: 4-6 Servings

by Kiki Luthringshausen of Beauty and Her Feast



  1. Heat the oven to 375°. On a large rimmed baking sheet lined with parchment paper, toss all the veggies with drizzled olive oil and the juice of one lemon, season with salt, pepper and fresh rosemary.
  2. Place in the oven and roast for 25-30 minutes or until the potatoes can be pierced with a fork.
  3. At the same time, cook the farro with the mushroom broth. When the veggies are done, remove from the oven and set aside.
  4. Remove the farro from the heat and add the lemon juice from ½ the lemon, season with salt and pepper.
  5. In a small mixing bowl, whisk the olive oil, vinegar, Dijon, salt and pepper. Divide the mixed greens on individual plates.
  6. Top with 2 scoops of veggies and 1 scoop of farro.
  7. Drizzle the champagne vinaigrette over the warm salad and sprinkle with freshly grated Parmigiano. Serve.

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