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

Scale

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

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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.