This is really a hunger satisfying and healthy salad packed with different nutrients from a variety of veggies. The veggies gives a great flavor when roasted and then topped with nutritious crunchy walnuts. You will love this warm salad in these cold winter months.You can enjoy it as a main course for lunch or dinner or also as a side dish too.
Preheat the oven to 425 F. Take a large bowl, toss in onion, red and sweet potato, bell pepper, fennel bulb wedges with 2 tbsp olive oil and salt and pepper ( 1/2 tsp each approx ).
Take a baking tray and line up all the veggies and let them roast in the oven until tender and slightly brown. This will take around 40 mins. Flip the veggies to the other side around 15-20 minutes later.
10 minutes before the roasting is done, add in the chopped walnuts. Let it roast till everything turns slightly brown.
In the meanwhile, take a small bowl and whisk in together olive oil (remaining ), honey, vinegar, salt and pepper.
Take out the veggies out of the oven and let them cool slightly.
Take a serving bowl, place salad greens and drizzle half of the dressing made. Toss well. Then add in the roasted veggies. Add the remaining amount of dressing and toss lightly.