Description
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
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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:
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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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.
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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.
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Assemble the Salad:
- In a large serving bowl, arrange the mixed greens. Top with the roasted vegetables, toasted pecans, and dried cranberries.
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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
- Serving Size: 1 plate (about 1/4 of the salad)
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg