Roasted Winter Vegetable Salad with Maple Dijon Dressing

Roasted Winter Vegetable Salad with Maple Dijon Dressing

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A tasty and filling dish that highlights the tastes of winter produce is a Roasted Winter Vegetable Salad with Maple Dijon Dressing. To bring out their inherent sweetness and depth, the vegetables—which frequently include sweet potatoes, carrots, parsnips, and Brussels sprouts—are roasted. A fresh, tart maple Dijon dressing that properly balances sweetness and acidity is then added to these soft, caramelized vegetables. This salad is a terrific option for cold days since it adds beauty to any winter meal while also offering warmth and comfort. proper as a light main course or as a side dish, it has the proper blend of savory, sweet, and earthy characteristics.

Prep Time: 10 minutes 

Cooking Time: 30 minutes

Ingredients:
For the Salad:

2 cups (300g) Brussels sprouts, halved

1 large sweet potato, peeled and diced

2 medium carrots, sliced

1 red onion, cut into wedges

1 tbsp olive oil

Salt and black pepper to taste

1/4 cup (30g) toasted pecans

1/4 cup (40g) dried cranberries

2 cups (60g) mixed salad greens

For the Maple Dijon Dressing:

3 tbsp olive oil

2 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/4 tsp salt

1/4 tsp black pepper

Instructions:

1. Roast the Vegetables:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the Brussels sprouts, sweet potato, carrots, and red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the baking sheet.

Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelised.

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2. Prepare the Dressing:

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Set aside.

3. Assemble the Salad:

In a large serving bowl, arrange the mixed greens. Top with the roasted vegetables, toasted pecans, and dried cranberries.

4. Dress and Serve:

Drizzle the maple Dijon dressing over the salad just before serving. Toss gently to combine.

Pro Tips:

For added protein, top the salad with grilled chicken, tofu, or chickpeas.

Use a variety of root vegetables like parsnips or beets for more colour and flavour.

Nutrition Facts:

Calories: 220
Total Fat: 10g
Saturated Fat: 1.5g
Trans Fat: 0g
Omega-3 fatty acids: 0.5g
Carbohydrates: 30g
Fiber: 6g
Sugar: 15g
Protein: 5g
Sodium: 250mg
Cholesterol: 0mg