Snowy Day Vegan Salad

Last winter, I stood at my kitchen window watching the snow pile up outside, and I realized my fridge was full of root vegetables and not much else. Instead of ordering takeout, I tossed everything with greens and made a dressing from tahini sitting in my pantry, and somehow it became the most satisfying lunch I'd made in weeks. The warmth of roasted carrots and sweet potato against the cool crunch of winter greens felt like the perfect balance on a day when everything outside was quiet and still.

I made this for a friend who showed up unexpectedly on a freezing afternoon, and she asked for the recipe before she'd even finished eating. There's something about a warm and cool salad together that just works, especially when the weather makes you want comfort but your body wants something fresh.

Ingredients

• Mixed winter greens (kale, spinach, arugula): The sturdy ones like kale hold up better against the warm vegetables and creamy dressing without wilting into mush.
• Carrots, parsnip, and sweet potato: These three together create layers of sweetness—the carrot is straightforward, the parsnip adds earthiness, and the sweet potato brings warmth.
• Red onion: Slice it thin so it softens slightly from the warm vegetables but keeps enough bite to cut through richness.
• Pomegranate seeds: They burst with tartness and juice, balancing all the sweetness from the dressing and roasted vegetables.
• Toasted walnuts: Toasting them yourself makes all the difference—they taste deeper and more complex than raw ones.
• Tahini: This is your dressing base, and good tahini tastes nutty and smooth rather than thin or bitter.
• Lemon juice: Fresh squeezed if you can manage it, because it brightens everything and keeps the dressing from feeling heavy.
• Maple syrup: Just enough to round out the tahini's earthiness without making the dressing sweet.
• Cumin: A small amount whispers warmth and ties all the flavors together.

Instructions

Get your vegetables ready:

Peel and dice your carrots, parsnip, and sweet potato into roughly the same size so they roast evenly. I aim for about half-inch pieces—big enough to stay sturdy but small enough to get some caramelized edges.

Roast until golden:

Toss them with olive oil, salt, and pepper, spread them on a baking sheet in a single layer, and slide into a 400°F oven. Stir them once halfway through so they brown on all sides, about 20 to 25 minutes total. You'll know they're done when they're tender inside and the edges look almost caramelized.

Make the dressing:

While the vegetables roast, whisk tahini with lemon juice, water, maple syrup, olive oil, minced garlic, salt, and cumin in a small bowl. Start with the water amount listed, but feel free to add a splash more if it seems too thick—you want it pourable but still creamy.

Assemble your salad:

Once the vegetables cool for a few minutes, combine the greens, sliced red onion, pomegranate seeds, and walnuts in a large bowl, then add the roasted vegetables while they're still warm.

Dress and serve:

Drizzle the tahini dressing over the salad and toss gently until everything is coated. Serve right away so the warmth of the vegetables softens the greens just slightly without wilting them completely.

Save

There's a moment when you pour that creamy dressing over warm roasted vegetables and cold greens, and everything mingles together into something greater than the sum of its parts. That's when this salad stops being just lunch and becomes the reason you're grateful for your kitchen on a cold day.

Variations That Work

This salad is forgiving in the best way. Butternut squash or roasted beets swap in seamlessly for any of the root vegetables, and I've made it both ways depending on what I had on hand. Sliced apple or pear adds a different kind of sweetness and crunch, and pumpkin seeds replace the walnuts beautifully if you need them to be different.

Pairing Suggestions

A crisp Sauvignon Blanc drinks well alongside this, its acidity playing off the creamy dressing and roasted vegetables. But honestly, this salad is substantial enough to stand on its own for lunch, or you could serve it as a side to something heartier if you're feeling it.

Storage and Make-Ahead Tips

The roasted vegetables and dressing keep separately for a few days in the fridge, which makes this salad an easy option for meal prep on busy weeks. I keep the greens and toppings separate until I'm ready to eat so nothing gets soggy.

• Roast the vegetables up to two days ahead and store them in an airtight container.
• Make the tahini dressing up to three days ahead—it thickens slightly in the fridge, so thin it with a splash of water when you're ready to serve.
• Assemble the salad just before eating to keep the greens crisp and fresh.

Save

This salad taught me that vegan eating doesn't mean sacrifice—it means discovering new combinations that surprise you. Make it once, and you'll find yourself coming back to it whenever you need brightness and warmth in the same bowl.

Recipe FAQs

→ Can I substitute any vegetables in this salad?

Yes, you can replace the root vegetables with butternut squash or beets for different flavors and textures.

→ How should I prepare the tahini dressing?

Whisk tahini with lemon juice, water, maple syrup, olive oil, garlic, salt, and cumin until smooth. Adjust water to achieve desired consistency.

→ Are there any crunchy elements in this dish?

Toasted walnuts provide a satisfying crunch, but you can swap them with pumpkin seeds if preferred.

→ What type of greens work best in this salad?

A mix of kale, spinach, and arugula offers a balanced, fresh base with varied textures and flavors.

→ Can I add fruit to this dish?

Slices of apple or pear can be added for a touch of natural sweetness and extra texture.