Savory Warm Roasted Veggie Salad with Maple Dijon Bliss

Enjoy the fall flavors with this Savory Warm Roasted Veggie Salad with Maple Dijon Vinaigrette, featuring roasted veggies and a tangy dressing.

Course: Salads

Cuisine: American

Keyword: fall recipes, Hearty Salad, Maple Dijon Vinaigrette, Nutritious Salad, roasted vegetables, Savory Warm Roasted Veggie Salad

Prep Time: 15

Cook Time: 40

Cooling Time: 10

Total Time: 1 5

Servings: servings

Calories: 350kcal

Equipment

Oven
Baking Sheet
Parchment paper
large bowl
Jar with Lid

Ingredients

For the Vegetables

2 cups Sweet Potatoes Provides sweetness and creamy texture when roasted. Substitute with butternut squash for variation.
2 cups Brussels Sprouts Adds a slight bitterness that balances the sweetness. Halve before roasting to maximize caramelization.
2 cups Beets Contributes earthiness and bright color. Can be swapped with carrots or seasonal root vegetables.
3 tablespoons Olive Oil Essential for roasting, enhancing flavor and promoting browning. Use a high-quality extra virgin for best results.
1 teaspoon Salt Enhances overall flavors, making each ingredient pop. Use sea salt for a refined taste.
1 teaspoon Black Pepper Introduces a subtle warmth. Freshly ground pepper is recommended for intensity.
1 teaspoon Garlic Powder Adds depth and umami. Fresh minced garlic can be used for a more potent flavor.

For the Salad Base

4 cups Salad Greens Combines fresh arugula, spinach, and Butter lettuce for a nutrient-rich base. Any leafy greens can be used, such as kale or mixed baby greens.
1 cup Pomegranate Seeds Provides juicy bursts of flavor and vibrant color. Dried cranberries can be a sweeter alternative.
1 cup Pecans Introduces a crunchy texture and nutty flavor. Walnuts or slivered almonds can be used instead.

For the Vinaigrette

1/4 cup Apple Cider Vinegar Offers tanginess to the vinaigrette. White balsamic vinegar is a milder substitute.
2 tablespoons Pure Maple Syrup Sweetens the dressing naturally. Honey or agave syrup can replace maple syrup for different flavor profiles.
1 tablespoon Dijon Mustard Gives the vinaigrette a sharp, tangy element. Use yellow mustard for a milder taste or whole grain for texture.
1/4 cup Extra Virgin Olive Oil Creates a rich, creamy dressing. Can be substituted with avocado oil for a different flavor.

Instructions

Preparation Steps

Preheat Oven: Start by heating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep your veggies from sticking and make cleanup a breeze.
Prepare Vegetables: In a large bowl, toss together the sweet potatoes, Brussels sprouts, and beets with olive oil, salt, black pepper, and garlic powder. Ensure they are well-coated for optimal roasting and arrange them in separate rows on the baking sheet.
Roast Vegetables: Place your baking sheet in the oven and bake the vegetables for 35-40 minutes. You're looking for them to be tender and caramelized with deliciously browning edges.
Make Dressing: In a jar, combine apple cider vinegar, maple syrup, Dijon mustard, and extra virgin olive oil. Add a pinch more salt and shake vigorously until the dressing is well combined and emulsified.
Cool Vegetables: Once roasted, allow your veggies to cool to room temperature. This will help retain their textures and flavors when mixed with the greens.
Assemble Salad: In a large bowl, layer a mix of your salad greens, and top with the cooled roasted veggies. Sprinkle pomegranate seeds and pecans on top for that extra crunch, and finally, drizzle your homemade vinaigrette over everything.

Notes

For extra flavor, top with crumbled feta cheese for a tangy twist! Adjust seasoning of your Savory Warm Roasted Veggie Salad with Maple Dijon Vinaigrette to suit your preference; feel free to add more salt or maple syrup!

Nutrition