Description
Winter’s bounty shines in this roasted vegetable salad with maple dijon dressing, blending earthy root vegetables and zesty flavors. Crisp greens mingle with caramelized vegetables, offering you a delightful seasonal celebration of simple, wholesome ingredients.
Ingredients
Scale
Main Vegetables:
- 2 cups (300 grams) brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
Toppings:
- 1/4 cup (30 grams) toasted pecans
- 1/4 cup (40 grams) dried cranberries
- 2 cups (60 grams) mixed salad greens
Dressing Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for roasting vegetables)
Instructions
- Prepare the oven at 400F (200C) and line a baking sheet with parchment paper for optimal roasting conditions.
- Combine Brussels sprouts, sweet potato, carrots, and red onion with olive oil, seasoning generously with salt and black pepper to enhance flavor profiles.
- Distribute vegetables evenly across the baking sheet, ensuring maximum caramelization during roasting process.
- Roast vegetables for 25-30 minutes, rotating the tray midway to guarantee uniform cooking and developing rich, golden edges.
- While vegetables roast, craft the maple Dijon dressing by whisking olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until achieving a smooth, integrated consistency.
- Select a large serving bowl and create a verdant base using mixed greens as the foundation for the salad.
- Once vegetables have cooled slightly, artfully arrange them atop the greens, creating visual appeal and temperature contrast.
- Sprinkle toasted pecans and dried cranberries across the roasted vegetable layer to introduce textural complexity.
- Immediately before serving, drizzle maple Dijon dressing over the salad, gently tossing to ensure each ingredient is delicately coated with the vibrant dressing.
Notes
- Maximize caramelization by ensuring vegetables are cut into similar-sized pieces, allowing even roasting and golden-brown edges.
- Swap out pecans for sunflower seeds or pumpkin seeds to create a nut-free version perfect for allergy-sensitive diners.
- Boost protein content by adding roasted chickpeas or crumbled feta cheese, transforming this side dish into a satisfying main course.
- Store leftover roasted vegetables separately from greens to maintain crispness and prevent wilting, keeping salad components fresh for next-day enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 288 kcal
- Sugar: 15 g
- Sodium: 164 mg
- Fat: 21 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4.5 g
- Protein: 3.7 g
- Cholesterol: 0 mg