If you’re craving a dish that’s hearty, vibrant, and entirely irresistible, this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is about to become your new seasonal favorite. Sweet roasted vegetables mingle with crisp greens, pops of tart cranberries, creamy goat cheese, and toasty nuts—all tied together with a tangy-sweet maple Dijon vinaigrette. Each mouthful is a celebration of winter’s finest flavors, making this salad perfect for cozy weeknights, festive gatherings, or as a satisfying stand-alone lunch. Trust me, you’ll want to make this again and again!
Ingredients You’ll Need
What’s wonderful about this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is how each ingredient plays a pivotal role, from the earthy sweetness of winter veg to crunchy nuts and zesty maple Dijon dressing. Everything is simple to find, and the finished dish is much greater than the sum of its parts!
- Butternut squash (2 cups, peeled and cubed): Brings lovely natural sweetness and soft, caramelized edges when roasted.
- Brussels sprouts (2 cups, halved): Roasts to crispy perfection with a mild, nutty flavor—pure winter magic.
- Parsnip (1 large, peeled and sliced): Adds a subtle earthiness and creamy texture to balance the salad.
- Red onion (1, cut into wedges): Melts into mellow, savory-sweet bites for extra flavor depth.
- Olive oil (2 tablespoons): Helps veggies roast evenly, bringing out golden, delicious edges.
- Salt and black pepper (to taste): Essential for seasoning and bringing out every ingredient’s best.
- Mixed greens or arugula (4 cups): A fresh, peppery canvas for warm, roasted veggies.
- Dried cranberries (1/4 cup): Give a burst of tart sweetness and festive color.
- Goat cheese or feta, crumbled (1/4 cup): Creamy, tangy, and rich—perfect cheese for winter salads.
- Toasted pecans or walnuts (1/4 cup): Lend delightful crunch and toasty, buttery flavor.
- Maple syrup (2 tablespoons): Provides the sweet backbone to the dressing.
- Dijon mustard (1 tablespoon): Brings a gentle sharpness and creamy texture to the vinaigrette.
- Apple cider vinegar (2 tablespoons): Gives a gentle tang and balances the sweetness in the dressing.
- Olive oil (1/3 cup, for dressing): Emulsifies the dressing for a smooth, luscious pour.
- Salt and pepper (to taste, for dressing): A pinch here really brings all the flavors to life.
How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 400°F (200°C), then line a large baking sheet with parchment paper for easy cleanup. In a big mixing bowl, toss together the butternut squash cubes, halved Brussels sprouts, sliced parsnip, and red onion wedges. Drizzle them with olive oil and season everything generously with salt and black pepper. Mix until all the veggies are glistening and well-coated, then spread them out in a single layer on your prepared pan. Pop them in the oven and roast for 25 to 30 minutes, flipping everything halfway through. You’re aiming for vegetables that are tender, caramelized, and golden brown—your kitchen will smell absolutely heavenly!
Step 2: Make the Maple Dijon Dressing
While the vegetables roast, seize the moment and make your dressing! In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. If you prefer, add all the ingredients to a jar, screw on the lid, and shake until fully blended. The dressing should be glossy and slightly thick, with just the right balance of sweet, tangy, and savory. Taste it, adjust the salt and pepper if needed, and set it aside until it’s showtime.
Step 3: Assemble the Salad
Grab your prettiest large serving bowl or platter and lay down a bed of mixed greens or arugula. Once the vegetables are freshly roasted and still a little warm, gently arrange them over the greens. Scatter dried cranberries and crumbled goat cheese or feta over the top, then shower the salad liberally with toasted pecans or walnuts. The warmth from the veggies slightly melts the cheese, adding a creamy, irresistible touch.
Step 4: Dress and Serve
Right before serving, drizzle the maple Dijon dressing generously over the entire salad. You can toss gently for an even coating or leave it artfully drizzled for pretty presentation. Serve immediately so you get that wonderful contrast of warm veggies and cool greens—it’s a symphony of flavors and textures in every forkful.
How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Garnishes
A final sprinkle of extra cranberries, some fresh cracked black pepper, and a few microgreens will add color and an extra pop of flavor to your Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe. If you like, a touch more crumbled cheese on top never hurts—after all, it’s the finishing touches that turn this into a showpiece worthy of a holiday table or a cozy dinner party.
Side Dishes
This salad is delightfully versatile. You can serve it as a hearty vegetarian main with fresh sourdough or a seeded baguette on the side, or pair it as a bright, comforting side dish alongside roast chicken, glazed ham, or a simple lentil soup. It brings both color and flavor to any meal, making even the most ordinary weeknight feel special.
Creative Ways to Present
For gatherings, layer the salad in a large, shallow platter so the colors of the roasted vegetables really stand out. If hosting a lunch, try assembling the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe in individual salad bowls for a personalized touch. For potlucks, pack the dressing on the side and toss just before serving. You can even pile the ingredients into a wrap for an on-the-go lunch!
Make Ahead and Storage
Storing Leftovers
If you have leftover Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe, store the roasted vegetables, greens, and dressing separately in airtight containers in the fridge. This keeps the greens crisp and the vegetables tasty for up to three days. Combine just before serving for the freshest texture.
Freezing
While the greens won’t freeze well, you can freeze the roasted winter vegetables after cooling them completely. Store in a freezer-safe container for up to one month. When ready to use, thaw overnight in the fridge, then reheat before assembling with fresh greens and toppings.
Reheating
To reheat the roasted vegetables, simply spread them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or zap in the microwave for a minute or two. This helps revive their texture and flavor. Add to fresh greens and finish with the maple Dijon dressing for a salad that’s almost as good as freshly made!
FAQs
Can I swap out any of the vegetables?
Absolutely! Feel free to substitute sweet potatoes, carrots, or even roasted beets for any of the veggies in the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe. Just keep the quantities the same and roast until tender and golden.
What cheese works best if I don’t have goat cheese?
Feta cheese makes a fantastic alternative and brings a tangy punch that complements the sweet vegetables. If you prefer something milder, try soft ricotta or crumbled blue cheese for a deeper flavor.
Is this salad gluten-free and vegetarian?
Yes! The Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe fits both vegetarian and gluten-free diets as written. Just double-check any packaged ingredients like cheese or nuts for cross-contamination if needed.
Can I make the dressing ahead of time?
Definitely. The maple Dijon dressing can be made up to a week in advance and stored in the fridge. Just give it a good shake or stir before using, as some separation is natural.
How do I toast the nuts for this salad?
Spread the pecans or walnuts on a small baking sheet and place them in the oven at 350°F (175°C) for about 5-7 minutes. Watch closely—they go from toasty to burnt quickly! Let them cool before adding to your salad for maximum crunch and flavor.
Final Thoughts
Give this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe a try the next time you’re looking for something both nourishing and inviting. It’s full of lively flavors and perfect for any gathering or quiet night in. I promise, one taste and this salad will quickly become a cherished staple in your kitchen. Happy roasting!
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Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of the season with this delightful Roasted Winter Vegetable Salad with Maple Dijon Dressing. A colorful and nutritious dish that combines roasted butternut squash, Brussels sprouts, parsnip, red onion, mixed greens, cranberries, goat cheese, and nuts, all tossed in a sweet and tangy dressing.
Ingredients
For the salad:
- 2 cups butternut squash (peeled and cubed)
- 2 cups Brussels sprouts (halved)
- 1 large parsnip (peeled and sliced)
- 1 red onion (cut into wedges)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups mixed greens or arugula
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts
For the dressing:
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roast the vegetables: Toss butternut squash, Brussels sprouts, parsnip, and red onion with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden, flipping halfway through.
- Make the dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.
- Assemble the salad: Place mixed greens in a serving bowl, top with roasted vegetables, cranberries, goat cheese, and nuts. Drizzle with dressing before serving.
Notes
- This salad can be served warm or at room temperature.
- You can swap sweet potatoes, carrots, or beets for variety.
- Great as a vegetarian main or a colorful side dish for holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
