As the leaves turn golden and crisp air fills the season, there’s no better way to celebrate fall’s bounty than with a warm, colorful Autumn Maple Roasted Veggie Salad. This vibrant dish brings together the earthy sweetness of roasted root vegetables, the subtle tang of maple dressing, and the fresh crunch of leafy greens. It’s the perfect centerpiece for any Thanksgiving table, fall gathering, or cozy weeknight dinner.
This recipe was inspired by the classic comfort of autumn harvest meals — when markets overflow with sweet potatoes, Brussels sprouts, carrots, and squash. The idea is to transform humble vegetables into a hearty, flavor-packed salad that feels both wholesome and indulgent. Whether you serve it as a side dish or make it the star of your meal, this salad captures the very essence of fall on a plate — warm, rustic, and absolutely irresistible.
Why You’ll Love This Recipe
There are plenty of fall salad recipes out there, but this Maple Roasted Veggie Salad stands out for its balance of flavors, textures, and nutrition.
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Seasonal goodness: It features autumn’s finest produce — root vegetables, hearty greens, and a hint of maple sweetness.
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Nutritious and satisfying: Packed with fiber, vitamins, and plant-based protein, it’s a salad that actually fills you up.
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Easy to make ahead: Roast the veggies in advance and assemble when ready to serve.
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Customizable: Add grains, nuts, cheese, or protein for endless variations.
This salad brings together everything people love about fall — comforting flavors, cozy colors, and a touch of natural sweetness — in one easy, wholesome dish.
Ingredients
For the Salad
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2 cups Brussels sprouts, trimmed and halved
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2 cups butternut squash, peeled and cubed
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2 cups sweet potatoes, peeled and cubed
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1 large carrot, sliced into thin rounds
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1 red onion, sliced
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2 tablespoons olive oil
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1 tablespoon pure maple syrup
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Salt and pepper, to taste
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4 cups mixed greens (such as arugula, spinach, or baby kale)
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½ cup dried cranberries
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½ cup crumbled feta or goat cheese (optional)
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¼ cup toasted pecans or walnuts
For the Maple Dijon Dressing
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3 tablespoons olive oil
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1 tablespoon pure maple syrup
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon fresh lemon juice
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Salt and pepper, to taste
Directions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This ensures the vegetables roast evenly without sticking.
While the oven heats, wash and chop all your vegetables into even-sized pieces for consistent cooking. The goal is to achieve caramelized edges and tender centers that bring out their natural sweetness.
2. Season and Roast the Vegetables
Place the Brussels sprouts, squash, sweet potatoes, carrots, and red onion in a large bowl. Drizzle with olive oil and maple syrup, then season generously with salt and pepper. Toss until the veggies are well-coated.
Spread them evenly in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until they’re golden brown and slightly crispy on the edges.
3. Prepare the Maple Dijon Dressing
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper until smooth. Taste and adjust the balance — add more vinegar for tang or more maple syrup for sweetness.
This dressing ties everything together, giving the roasted vegetables a glossy, flavorful finish.
4. Assemble the Salad
Once the vegetables are roasted to perfection, let them cool slightly for about 10 minutes.
In a large serving bowl, combine the mixed greens, roasted vegetables, and dried cranberries. Drizzle with the maple Dijon dressing and toss gently to coat. Sprinkle crumbled feta or goat cheese over the top and finish with toasted nuts for crunch.
5. Serve and Enjoy
Serve this salad warm for a cozy fall dinner or at room temperature for a refreshing side dish. It pairs beautifully with roasted turkey, grilled chicken, or even a hearty grain bowl.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Yield: Serves 4–6
Tips for the Best Autumn Maple Roasted Veggie Salad
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Use a variety of textures: Combining soft vegetables like squash and crispy ones like Brussels sprouts creates a perfect bite every time.
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Don’t overcrowd the pan: Spread the veggies in a single layer to achieve golden, caramelized edges. Overcrowding leads to steaming instead of roasting.
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Roast at high heat: 400°F helps caramelize the natural sugars, enhancing flavor.
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Toss the veggies halfway: This ensures even roasting and prevents burning.
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Add greens last: Mixing greens with hot vegetables too soon can cause wilting — let the veggies cool slightly before tossing.
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Experiment with toppings: Try pomegranate seeds for a burst of sweetness, pumpkin seeds for crunch, or a sprinkle of quinoa for extra protein.
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Make it vegan: Skip the cheese or use a plant-based alternative.
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Meal prep friendly: Store components separately and assemble just before serving for a quick weekday lunch.
Why Maple Makes This Salad Special
Maple syrup isn’t just a sweetener — it’s a flavor enhancer that adds warmth and depth to savory dishes. In this recipe, it brings out the natural sweetness of roasted vegetables and balances the earthy and bitter notes of greens.
Unlike refined sugars, maple syrup provides a subtle caramel-like flavor and pairs beautifully with Dijon mustard and apple cider vinegar. Together, they create a harmonious dressing that elevates the simple ingredients into something truly memorable.
Nutritional Benefits
This salad is not only delicious but also loaded with nutrients that make it a guilt-free pleasure.
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Sweet potatoes and squash are rich in vitamin A, beta-carotene, and fiber.
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Brussels sprouts add a dose of vitamin C and antioxidants that support immunity.
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Leafy greens contribute iron and calcium.
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Nuts and cheese offer healthy fats and protein for satiety.
It’s a well-rounded dish that fits perfectly into vegetarian, gluten-free, and clean-eating diets.
Serving Ideas
The beauty of the Autumn Maple Roasted Veggie Salad lies in its versatility. You can serve it in various ways depending on the occasion:
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As a main course: Add quinoa, farro, or lentils to make it more filling.
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As a holiday side dish: Pair it with roasted turkey, chicken, or beef for a festive meal.
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For lunch meal prep: Divide into containers and enjoy throughout the week — the flavors develop beautifully over time.
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For gatherings: Serve it in a large platter and drizzle the dressing tableside for a stunning presentation.
It’s equally impressive warm or cold, making it one of those dishes you can rely on all season long.
Variations to Try
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Harvest Grain Bowl Version: Serve the roasted vegetables over cooked quinoa or brown rice and top with toasted seeds.
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Apple Maple Twist: Add thinly sliced apples or pears for an extra crunch and fruity sweetness.
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Creamy Tahini Dressing: Swap out the maple Dijon dressing for a maple-tahini blend for a nutty, creamy flavor.
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Mediterranean Touch: Add olives, chickpeas, and a sprinkle of oregano for a fusion of flavors.
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Spiced Veggie Mix: Toss your veggies with cinnamon, paprika, or cumin before roasting for a deeper, spiced aroma.
Each variation adds a new layer of flavor while maintaining that comforting autumn essence.
Storage and Make-Ahead Tips
If you’re planning to make this salad ahead of time, here’s how to keep it fresh and delicious:
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Roasted vegetables: Store them in an airtight container in the refrigerator for up to 3–4 days.
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Dressing: Keep in a jar or sealed container in the fridge for up to a week. Shake well before using.
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Assembly: Add greens and dressing only when ready to serve to avoid sogginess.
For reheating, simply warm the roasted vegetables in the oven for 5–7 minutes at 350°F before mixing with the fresh greens.
Frequently Asked Questions (FAQs)
1. Can I use other vegetables in this salad?
Absolutely. One of the best things about the Autumn Maple Roasted Veggie Salad is how adaptable it is. You can easily substitute or add your favorite vegetables based on what’s available or what you love most. Root vegetables like beets, parsnips, and turnips add earthy sweetness and color, while cauliflower and broccoli florets bring a slightly nutty taste that pairs perfectly with the maple dressing. You can even include roasted bell peppers or zucchini for a lighter, slightly charred flavor. The key is to cut all vegetables into similar sizes so they cook evenly and roast to perfection. Mixing a variety of textures — from crispy Brussels sprouts to soft sweet potatoes — creates a more satisfying and dynamic salad. Feel free to experiment each time you make it; that’s part of the fun of cooking with seasonal produce.
2. What greens work best with this salad?
This salad shines when paired with hearty greens that can stand up to warm roasted vegetables without wilting too quickly. Arugula, with its peppery bite, adds a nice contrast to the sweet maple glaze, while baby kale provides an earthy, robust flavor that balances the dish beautifully. Spinach is another great choice, especially if you prefer a milder, softer green. If you like a mix of textures, try combining several types of greens — for instance, arugula with a handful of spring mix or romaine for a crisp and refreshing element. The beauty of this recipe is its flexibility; you can tailor the greens to your taste or whatever you have on hand.
3. Can I make this salad vegan?
Yes! This recipe is naturally vegetarian and very easy to make fully vegan. Simply omit the feta or goat cheese or swap it with your favorite plant-based cheese alternative. Many vegan feta brands now have the same tangy, creamy texture as the original, keeping the flavor balance intact. The maple Dijon dressing is already vegan, made with olive oil, maple syrup, and apple cider vinegar — so no modifications are necessary there. Even without cheese, the combination of roasted vegetables, nuts, and dried cranberries ensures the salad remains hearty, flavorful, and satisfying.
4. Can I prepare this salad ahead for a party?
Definitely. This salad is perfect for make-ahead entertaining because it actually tastes better after the flavors have had time to meld together. You can roast the vegetables up to a day in advance and store them in an airtight container in the refrigerator. Before serving, simply reheat them briefly or let them come to room temperature, then toss with fresh greens and dressing. The dressing can also be made ahead and stored separately for up to a week. For best results, combine all the components right before serving to keep the greens fresh and crisp. This make-ahead convenience makes it an ideal dish for holiday gatherings, potlucks, or busy weeknight dinners.
