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
Scale
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
