A Warm Winter Salad with Roasted Vegetables

I'm generally at war with myself when it comes to eating right—especially in the winter. Salads are a great option because they fill me up without loading me down with carbs and sugar. I typically think of salads as a summer meal option, but when you add in warm goodness to your salad, it can be a comforting winter treat as well!

I love making salads because I can let my creative juices flow. Some basics that I love to include in my salad are:

Warming Up Your Salad

A great way to warm up a salad is to use meat leftover from the night before. I always love when I have leftover steak that I can heat up and throw on a salad the next day. For this recipe, I was craving some roasted veggies, so I chopped up some bell peppers, sweet potatoes, and broccoli and fired up the oven.

I roasted the sweet potatoes and peppers for about 20 minutes at 375 degrees, then I added in the broccoli and roasted everything for another 15 - 20 minutes. It came out of the oven steaming and exciting.

While I waited for the veggies to cook, I fried an egg on the skillet in a little bit of butter. I love eggs over easy on salad because the runny yolk mixes with the salad dressing and makes the salad amazing.

When the veggies came out of the oven, I topped the lettuce with the warm veggie goodness, almonds, and feta. Then I poured a bit of balsamic vinaigrette over the salad. The only thing that could have made this salad better was a bit of avocado, because everything is better with avocado.

The kids weren't as thrilled with my warm winter salad, so they enjoyed their PB&J oatmeal. That's okay—more for me!

What do you like on your winter salads?

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