If you’re craving a dish that perfectly captures the cozy essence of the colder months, the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is absolutely going to become your new favorite. This vibrant, nutrient-packed salad brings together the natural sweetness of roasted butternut squash, Brussels sprouts, and sweet potatoes with a tangy yet mellow maple Dijon dressing that ties every bite together beautifully. Whether you’re serving it as a main course or a festive side, this salad is bursting with textures and flavors that feel both comforting and fresh, making it a must-try for the winter season.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a key role in creating a dish that’s visually stunning and deliciously satisfying. From the hearty roasted vegetables that offer warmth and earthy flavor to the sweet and tangy dressing that elevates every bite, these ingredients work in harmony to bring balance and color to your plate.
- 2 cups cubed butternut squash: Adds a buttery sweetness and vibrant orange hue that brightens the salad.
- 2 cups Brussels sprouts, halved: Provides a slightly bitter edge and crisp texture once roasted.
- 1 large sweet potato, peeled and cubed: Brings natural starchiness and a mild sweetness to complement the other veggies.
- 1 red onion, sliced: Lends sharpness and a pop of color that caramelizes beautifully when roasted.
- 2 tablespoons olive oil: Essential for roasting and adding richness to the vegetables.
- Salt and black pepper to taste: Enhances all the natural flavors with just the right seasoning.
- ¼ cup crumbled goat cheese or feta: Introduces a creamy, tangy element that contrasts perfectly with the roasted veggies.
- ¼ cup dried cranberries: Delivers bursts of sweet-tart flavor for extra dimension.
- ¼ cup toasted pecans or walnuts: Adds crunch and a nutty depth that rounds out the salad.
- 4 cups mixed greens or arugula: Offers a fresh, peppery base to keep the dish light and balanced.
- For the Maple Dijon Dressing:
- 2 tablespoons olive oil: Forms the silky base that carries the dressing flavors.
- 1 tablespoon Dijon mustard: Brings a mild tang and slight heat that livens the dressing.
- 1 tablespoon maple syrup: Sweetens the dressing naturally, harmonizing with the roasted vegetables.
- 1 tablespoon apple cider vinegar: Adds acidity for brightness and balance.
- Salt and pepper to taste: Adjusts the seasoning to create the perfect finishing touch.
How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Step 1: Prep and Roast the Vegetables
Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash, sweet potato, halved Brussels sprouts, and sliced red onion with olive oil, salt, and pepper. Spreading everything in a single layer on the baking sheet makes sure each piece roasts evenly. Pop it into the oven and roast for about 25 to 30 minutes, stirring once midway through to promote caramelization. The vegetables should be tender to the fork with deliciously crisp edges.
Step 2: Whisk Together the Maple Dijon Dressing
While your veggies are roasting, combine the dressing ingredients—olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper—in a small bowl. Whisk them together until the dressing is smooth, shiny, and beautifully emulsified. This dressing is the soul of the salad, bringing together sweetness, tang, and a little kick that makes every bite unforgettable.
Step 3: Assemble the Salad
Once the vegetables are perfectly roasted and still warm, place your mixed greens or arugula in a large bowl or flat serving platter. Layer the warm veggies on top, creating a colorful, inviting mound. Scatter the crumbled goat cheese, dried cranberries, and toasted nuts generously over everything. Just before serving, drizzle the salad with the maple Dijon dressing and toss lightly, allowing all the flavors to mingle harmoniously.
How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a fragrant, herbal lift that complements the warm roasted vegetables wonderfully. For an added touch of elegance and crunch, sprinkle some pomegranate seeds or a few shaved almonds on top. These garnishes not only enhance presentation but also contribute exciting new flavor layers.
Side Dishes
This salad pairs superbly with hearty grains like quinoa or farro for a well-rounded meal. If you’re after something heartier, grilled chicken or roasted turkey alongside complements the sweet and tangy notes brilliantly. For a lighter approach, warm crusty bread and a mild soup create a comforting, balanced winter dinner.
Creative Ways to Present
Try serving this salad in individual mason jars layered starting with greens, roasted veggies, nuts, cheese, and dried cranberries, topped with a drizzle of dressing just before eating. It’s perfect for meal prep or a grab-and-go lunch. Alternatively, arrange the ingredients artfully on a long platter for a striking buffet centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
You can store any leftover roasted vegetables and salad components separately in airtight containers for up to 3 days in the refrigerator. Keep the dressing stored on its own to prevent the greens from wilting prematurely.
Freezing
While roasting changes the texture making freezing less ideal for the vegetables in this salad, the maple Dijon dressing freezes well. Store it in a freezer-safe container for up to one month, thawing it gently before use.
Reheating
To enjoy leftovers warm, gently reheat the roasted vegetables in a skillet or oven until warmed through. Add them back to fresh greens and dressing just before serving to preserve the salad’s freshness and crunch.
FAQs
Can I substitute other vegetables in the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe?
Absolutely! Feel free to swap in seasonal veggies like parsnips, carrots, or beets. Each option adds its own flavor and texture, making the salad adaptable to whatever you have on hand or prefer.
Is this salad suitable for vegans?
You can easily make it vegan by omitting the goat cheese or feta and replacing it with a plant-based alternative or additional nuts for creaminess and texture.
How long does the maple Dijon dressing keep?
The dressing can be stored in a sealed container in the refrigerator for up to one week. Just give it a good whisk before drizzling over your salad again.
Can I make this salad ahead of time?
Yes, you can prepare the roasted vegetables and dressing in advance. Keep the greens separate until just before serving to keep everything fresh and crisp.
What’s the best way to toast nuts for this salad?
Toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned. This enhances their flavor and adds crunch without extra oil.
Final Thoughts
If you’re looking to brighten up your winter meals, the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is a shining star that deserves a place on your table. Its perfect balance of sweet, tangy, and savory flavors combined with diverse textures creates a dish that feels both luxurious and comforting. I can’t wait for you to make it your own and enjoy every vibrant bite!
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Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Roasted Winter Vegetable Salad with Maple Dijon Dressing is a vibrant and hearty dish perfect for the colder months. Featuring caramelized butternut squash, Brussels sprouts, sweet potatoes, and red onions roasted to tender perfection, it is layered on a bed of fresh mixed greens. Topped with creamy goat cheese, dried cranberries, and toasted nuts, the salad is finished with a sweet and tangy maple Dijon dressing that brings all the flavors together beautifully. This nutritious and satisfying salad works well as a light lunch or a festive side dish.
Ingredients
Roasted Vegetables
- 2 cups cubed butternut squash
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Salad Assembly
- ¼ cup crumbled goat cheese or feta
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
- 4 cups mixed greens or arugula
Maple Dijon Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the butternut squash, sweet potato, Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Roast Vegetables: Spread the vegetables evenly on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through to ensure even caramelization. The vegetables should be tender and slightly browned when done.
- Make the Dressing: While the vegetables roast, whisk together 2 tablespoons olive oil, Dijon mustard, maple syrup, apple cider vinegar, and a pinch of salt and pepper in a small bowl until the dressing is smooth and emulsified.
- Assemble the Salad: In a large bowl or serving platter, arrange the mixed greens. Top with the warm roasted vegetables. Sprinkle with crumbled goat cheese, dried cranberries, and toasted nuts.
- Dress and Serve: Drizzle the maple Dijon dressing over the salad just before serving. Toss gently if desired to coat evenly and enjoy immediately for the best flavor and texture.
Notes
- Feel free to swap out vegetables based on what’s in season, such as parsnips, carrots, or beets.
- Add cooked quinoa or grilled chicken for a more substantial meal.
- The maple Dijon dressing can be doubled and stored in the refrigerator for up to one week.
