Description
This Roasted Winter Vegetable Salad with Maple Dijon Dressing is a comforting, hearty salad perfect for the colder months. Roasted root vegetables like carrots, sweet potatoes, and parsnips are paired with fresh greens and drizzled with a sweet and tangy maple Dijon dressing. A healthy and satisfying dish that’s full of flavor and perfect for a side or main course!
Ingredients
Scale
For the Roasted Vegetables:
- 2 medium sweet potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or rosemary)
- 1 teaspoon ground cinnamon (optional)
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, or baby kale work well)
- ½ cup toasted walnuts or pecans (optional, for crunch)
- ¼ cup pomegranate seeds (optional, for a burst of color and sweetness)
For the Maple Dijon Dressing:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
-
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes, carrots, and parsnips with olive oil, salt, pepper, thyme, and cinnamon (if using).
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
-
Prepare the Salad:
- While the vegetables roast, prepare the salad base by arranging the mixed greens in a large bowl.
- If using, toast the walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant and slightly browned. Set aside.
-
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until well combined.
-
Assemble the Salad:
- Once the vegetables are roasted, let them cool slightly before adding them to the salad greens.
- Drizzle the maple Dijon dressing over the salad and toss gently to combine.
- Sprinkle with toasted nuts and pomegranate seeds for added texture and flavor, if desired.
-
Serve:
- Serve immediately as a side dish or a main course. This salad pairs wonderfully with roasted meats, or as a vegetarian main course on its own.
Notes
- You can add roasted Brussels sprouts or beets to the salad for more variety.
- If you prefer a vegan version, ensure that the dressing is made with maple syrup and without honey.
- This salad can be stored in an airtight container in the fridge for up to 2 days, but it’s best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0g