Hearty Roasted Winter Veggie Chopped Salad
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Looking for a salad that brings comfort and satisfaction during the chilly winter months? This roasted veggie chopped salad is a delightful blend of flavors and textures that will warm you from the inside out. The sweetness of roasted sweet potatoes and parsnips pairs perfectly with the earthy kale and nutty chickpeas, making it a filling dish to enjoy anytime.
Imagine sinking your teeth into tender roasted vegetables combined with crisp greens and crunchy sunflower seeds, all brought together by a creamy maple-tahini dressing that adds a touch of sweetness and richness. It’s not just a salad; it’s a hearty meal that will leave you feeling nourished and satisfied.
This recipe is perfect for meal prep or as a side dish for gatherings, and it showcases seasonal ingredients beautifully. Whether you’re serving it as a main course or a side, this chopped salad is sure to impress your family and friends.
Delicious Roasted Veggie Chopped Salad

This winter chopped salad features roasted sweet potatoes, parsnips, and carrots, tossed with fresh kale, protein-packed chickpeas, and crunchy sunflower seeds. Drizzled with a creamy maple-tahini dressing, it offers a balance of sweetness and nuttiness that complements the hearty vegetables.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 medium carrots, peeled and sliced
- 4 cups kale, stems removed and chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2-3 tablespoons water (to thin the dressing)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Vegetables: On a baking sheet, toss the diced sweet potatoes, parsnips, and carrots with olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, or until tender and golden, stirring halfway through.
- Prepare the Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth. Adjust the thickness by adding more water as needed.
- Assemble the Salad: In a large bowl, combine the chopped kale, roasted veggies, chickpeas, and sunflower seeds. Drizzle with the maple-tahini dressing and toss gently to coat all the ingredients evenly.
- Serve: Divide the salad into bowls and enjoy immediately or store in the fridge for a quick meal throughout the week.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 16g
- Protein: 10g
- Carbohydrates: 45g
Loved this recipe? Check out 14 more chopped salad recipes in our post: 15 Chopped Salads to Brighten Your Table This Season.
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