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Roasted Winter Vegetable Salad with Maple Dijon Dressing

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This Roasted Winter Vegetable Salad is a hearty and flavorful dish featuring caramelized Brussels sprouts, sweet potatoes, and carrots, paired with a sweet and tangy Maple Dijon dressing. Perfect for a cozy winter meal or a festive side dish.

Ingredients

Scale

  1. For the Salad:

    • 2 cups (300g) Brussels sprouts, halved
    • 1 large sweet potato, peeled and diced
    • 2 medium carrots, sliced
    • 1 red onion, cut into wedges
    • 1 tbsp olive oil
    • Salt and black pepper to taste
    • 1/4 cup (30g) toasted pecans
    • 1/4 cup (40g) dried cranberries
    • 2 cups (60g) mixed salad greens

    For the Maple Dijon Dressing:

    1. 3 tbsp olive oil
    2. 2 tbsp maple syrup
    3. 1 tbsp Dijon mustard
    4. 1 tbsp apple cider vinegar
    5. 1/4 tsp salt
    6. 1/4 tsp black pepper

Instructions

  • Roast the Vegetables:

    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • Toss the Brussels sprouts, sweet potato, carrots, and red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the baking sheet.
    • Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

  • Prepare the Dressing:

    • In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Set aside.

  • Assemble the Salad:

    • In a large serving bowl, arrange the mixed greens. Top with the roasted vegetables, toasted pecans, and dried cranberries.

  • Dress and Serve:

    • Drizzle the maple Dijon dressing over the salad just before serving. Toss gently to combine.

Notes

  • You can add roasted butternut squash or parsnips to the salad for more variety.
  • This salad is great served warm or at room temperature.
  • For a vegan version, ensure that the Dijon mustard and maple syrup are free from any additives like honey.

Nutrition

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