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Roasted Vegetable Winter Salad - low FODMAP, vegetarian, vegan, dairy free, gluten free

Roasted Vegetable Winter Salad

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 50 mins
  • Yield: 6 servings 1x


Roasted winter seasonal vegetables tossed with a creamy almond-butter based dressing are the perfect side dish or base to a rice/grain bowl!


  • 1 Tbsp extra virgin olive oil
  • 1 sweet potato, chopped
  • 1 fennel bulb, chopped
  • 1 potato, chopped
  • 2 parsnips, peeled and chopped
  • 1 rutabaga, peeled and chopped
  • 1 small bunch kale, chopped and stems removed
  • 2 tsp smoked paprika
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • For the Dressing:
  • 3 Tbsp lemon juice
  • 2 Tbsp almond butter
  • 1 Tbsp chives, freeze-dried
  • 1/2 tsp cumin
  • 1/4 tsp sea salt


  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Place the sweet potato, fennel, potato, parsnips, and rutabaga on the baking sheet. Drizzle with 2 tsp olive oil and toss with hands to coat. Sprinkle with smoked paprika, 1/2 tsp salt and black pepper. Rub and toss to coat with hands and lay in a flat layer on the baking sheet.
  3. Bake the vegetables for 30-35 minutes until tender on the inside.
  4. While the vegetables are roasting prepare the dressing: add the lemon juice, almond butter, chives, cumin, and sea salt to a small bowl and whisk together. Add 2 Tbsp warm water to thin the dressing.
  5. When the timer goes off for the veggies, remove the pan from the oven and place the chopped kale on top of the vegetables. Drizzle the kale with the remaining 1 tsp olive oil and 1/4 tsp salt. Gently toss with fingers and place in a layer over the entire pan.
  6. Roast the vegetables with kale for an extra 5 minutes until the kale edges are slightly browned but the kale is more tender.
  7. To serve: Divide the vegetables among 6 servings bowl and toss with the dressing. Options are to serve the roasted vegetables with the dressing as a side salad or add cooked brown rice and a protein option (lentils, chickpeas, egg, salmon, etc) to make this salad a heartier meal.


*This recipe has not been tested for FODMAP content, but the ingredients are used in low FODMAP amounts according to the Monash University app.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: low fodmap, gluten free, grain free, dairy free, vegan, paleo
  • Cuisine: salad


  • Serving Size: 1/6 of recipe
  • Calories: 158
  • Sugar: 7 g
  • Sodium: 341 mg
  • Fat: 6 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 4 g