Keto Winter Roasted Vegetables Salad

The combination of roasted broccoli and Brussels sprouts is honestly a match made in heaven! This simple sheet pan salad is warm, cozy, nutritious, and perfect for cold winter days. When it comes to making Keto winter salad recipes, this is by far the simplest and most flavorful. It is versatile and so easy to make.

How to make this Keto roasted vegetable salad?

This Keto roasted winter vegetable salad comes together in three simple steps. First, prepare the salad ingredients: cut the broccoli, brussels sprouts, carrots, lettuce, and parsnips, and chop the walnuts and almonds. Then, toss the vegetables (except lettuce) in olive oil and seasoning and bake until slightly charred. Make the salad dressing. Finally, toss all salad ingredients into the dressing. Garnish and enjoy.

Can you use frozen vegetables for this Keto roasted vegetable salad?

Although you can use frozen vegetables instead of fresh vegetables in this Keto winter roasted vegetable salad, we recommend you don’t. Frozen vegetables will produce a mushy texture once baked, making this salad boring. The best part about making a salad with roasted vegetables is to enjoy the crunchy and crispy textures of the vegetables, which will not be achieved when using frozen vegetables. The fresher the vegetables, the better this Keto winter salad will turn out.

Are there any variations to this Keto roasted winter vegetable salad?

Yes, this Keto roasted winter vegetable salad can be made in various ways. One way to customize this recipe is by incorporating different vegetables like fresh green beans, carrots, cauliflower, or asparagus. Apart from that, adding other herbs, such as dried parsley or oregano, can enhance the flavors of this salad. Lastly, make a different variation of the salad dressing if you prefer—a maple mustard dressing pairs well with the flavors of roasted broccoli and brussels sprouts.