Description
A hearty and colorful fall salad featuring roasted seasonal vegetables tossed in a maple Dijon dressing. It’s the perfect blend of sweet, savory, and tangy flavors — ideal for Thanksgiving, cozy dinners, or healthy meal prep.
Ingredients
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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 (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 lemon juice
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Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, combine Brussels sprouts, squash, sweet potatoes, carrots, and onion. Drizzle with olive oil and maple syrup, then season with salt and pepper. Toss to coat evenly.
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Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
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In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper to make the dressing. Adjust seasoning to taste.
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Allow roasted vegetables to cool slightly for 10 minutes. In a large serving bowl, combine mixed greens, roasted vegetables, and dried cranberries.
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Drizzle with the maple Dijon dressing and toss gently to coat.
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Top with crumbled feta or goat cheese and sprinkle with toasted nuts before serving.
Notes
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Cut vegetables into even sizes for uniform roasting.
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Avoid overcrowding the baking sheet to ensure caramelization.
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For a vegan option, skip the cheese or use a plant-based version.
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The dressing can be made ahead and stored for up to one week.
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Add quinoa, lentils, or chickpeas to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes