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Irresistibly Savory Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Enjoy this Savory Warm Roasted Veggie Salad with Maple Dijon Vinaigrette, a wholesome and comforting dish perfect for winter.
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Course: Salads
Cuisine: American
Keyword: Healthy, Maple Dijon Vinaigrette, roasted veggies, Salad, vegetarian, winter
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Oven
  • Baking Sheet
  • large bowl
  • Jar with Lid

Ingredients

For the Salad

  • 2 cups Sweet Potatoes Peel and cube for roasting.
  • 2 cups Brussels Sprouts Halve for even roasting.
  • 2 cups Beets Peel and cube before use.
  • 4 cups Salad Greens Mix types for varied textures.
  • 1 cup Pomegranate Seeds Optional, but adds a lovely tartness.
  • 1/2 cup Pecans Substitute with walnuts or seeds if desired.

For the Dressing

  • 1/4 cup Apple Cider Vinegar Essential for vinaigrette.
  • 2 tablespoons Pure Maple Syrup Use real maple syrup for best results.
  • 1 tablespoon Dijon Mustard A key player in flavor balance.
  • 1/2 cup Extra Virgin Olive Oil Use high-quality for best flavor.
  • 1 teaspoon Salt Crucial for both veggies and dressing.
  • 1/2 teaspoon Black Pepper Use freshly ground for the best taste.
  • 1 teaspoon Garlic Powder Enhances the overall flavor profile.

Instructions

Directions

  • Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
  • Prepare Veggies: Toss sweet potatoes, Brussels sprouts, and beets in a large bowl with olive oil, salt, pepper, and garlic powder. Ensure everything is well-coated for delicious flavor.
  • Roast Veggies: Spread the tossed veggies evenly on the baking sheet in a single layer. Roast for 35-40 minutes until they are fork-tender and caramelized.
  • Make Dressing: In a jar, combine apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, and salt. Shake vigorously until emulsified.
  • Cool Veggies: Once roasted, let the vegetables come to room temperature.
  • Assemble Salad: In a large bowl, start with a bed of salad greens. Add the cooled roasted veggies, sprinkle with pomegranate seeds and chopped pecans, and drizzle with the dressing.

Notes

Garnish with fresh herbs for an extra burst of flavor! Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 300mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7000IU | Vitamin C: 35mg | Calcium: 80mg | Iron: 2mg