Name: Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups sweet potatoes, peeled and cubed; 2 cups Brussels sprouts, halved; 1 red onion, cut into wedges; 1 red bell pepper, sliced; 1 tablespoon olive oil; Salt and pepper to taste; 5 oz baby arugula or mixed greens; 1/4 cup crumbled goat cheese or feta; 1/4 cup toasted pecans or walnuts; Dried cranberries for garnish (optional); 2 tablespoons Dijon mustard; 2 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 1/3 cup olive oil; Salt and pepper to taste

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There’s something magical about a big, beautiful bowl of the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette. It’s hearty, colorful, and brings together the very best of roasted vegetables tossed in a dressing that dances between tangy and sweet. Whether you’re craving a cozy lunch or looking for a side dish that’s as stunning as it is satisfying, this salad seriously delivers on comfort and flavor without any fuss. Every ingredient shows up with purpose, and that vinaigrette? It’s the kind of finishing touch you’ll end up drizzling over everything.

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how this list features staple veggies and a handful of everyday pantry ingredients, all coming together to create bold flavor, vibrant color, and satisfying crunch. Each addition has a role to play, from the roasted roots to the savory cheese and the sauce that ties it all together.

Sweet potatoes: Bring sweetness and a creamy texture that contrasts beautifully with the greens.
Brussels sprouts: Add a hearty, nutty bite and toast up perfectly in the oven.
Red onion: Roasts to soft, caramelized perfection for subtle sweetness.
Red bell pepper: Lends a pop of color and juicy crunch amid the other roasted veggies.
Olive oil: Essential for even roasting and adding richness to the veggies.
Salt and pepper: The simple flavors that enhance all of the veggies without overpowering them.
Baby arugula or mixed greens: Peppery and fresh, these greens are the perfect base for all that roasted goodness.
Crumbled goat cheese or feta: Tang and creaminess shine against the sweet and earthy vegetables.
Toasted pecans or walnuts: Give the salad a satisfying crunch and a hint of toasted flavor.
Dried cranberries (optional): For a chewy, sweet contrast and a burst of color.
Dijon mustard: Adds zippy depth to the vinaigrette.
Pure maple syrup: Balances the tang with a smooth, gentle sweetness.
Apple cider vinegar: Brings subtle sharpness to brighten up the dressing.
Olive oil (for vinaigrette): Makes the vinaigrette silkier and helps everything mingle beautifully.
Salt and pepper (for vinaigrette): Rounds out the flavors and makes the vinaigrette sing.

How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Step 1: Prep Those Veggies

Start by getting your oven good and hot—400°F (200°C) is just right for coaxing out all the delicious caramelized edges in your veggies. As you cube the sweet potatoes, halve the Brussels sprouts, wedge that red onion, and slice up the bell pepper, you’ll quickly see how vibrant this salad is going to be. Gather them onto your baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss everything together right on the tray—your hands are the best tool for this!

Step 2: Roast to Golden Perfection

Spread your veggies in a single, even layer so everyone gets a bit of love from the oven heat. Slide the tray in and let those veggies roast for 25 to 30 minutes, flipping them halfway through for even browning. When they’re done, you’ll have sweet potatoes that are tender inside, slightly crispy outside, and all the rest glistening with golden, fragrant goodness.

Step 3: Whisk the Maple Dijon Vinaigrette

While the veggies mellow in the oven, make the vinaigrette. In a small bowl or jar, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, and a pinch each of salt and pepper. Taste as you go—if you want a little more tang or sweetness, adjust accordingly. This is the sticky-sweet, zippy crown jewel of your Warm Roasted Veggie Salad with Maple Dijon Vinaigrette.

Step 4: Layer, Top, and Toss

Give your roasted veggies a minute or two to cool so they don’t wilt the greens too much. Then, grab a large bowl or serving platter and lay down your baby arugula or mixed greens. Pile those warm veggies on top, and let their heat ever-so-gently soften the leaves beneath. Next come the crumbled goat cheese (or feta), toasted nuts, and dried cranberries for that sweet, chewy bite. Right before serving, drizzle generously with your maple Dijon vinaigrette and give everything a light toss for true salad harmony.

How to Serve Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Garnishes

The right finishing touches can turn this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette into a restaurant-worthy plate. Try a last-minute scattering of extra toasted nuts, a handful of microgreens, or even an extra grind of black pepper for aroma. If you’re feeling fancy, a few pomegranate seeds offer an unexpected burst of color and tartness.

Side Dishes

Pairing this salad with the right sides can make it a complete meal or a true showstopper at any gathering. Think crusty sourdough bread, herby couscous, or a simple roasted chicken for those seeking extra protein. The salad stands beautifully solo, but it shines even brighter surrounded by complementary dishes.

Creative Ways to Present

Serve family-style by arranging the salad on a large, shallow platter for maximum color impact. For individual servings, layer the greens and toppings in wide bowls so every forkful gets a bit of everything. Or, for a fun twist, stuff the roasted veggies and greens into toasted pita pockets with a drizzle of vinaigrette for a handheld lunch that’s pure comfort.

Make Ahead and Storage

Storing Leftovers

Leftovers are delicious, but to keep them at their best, store the roasted veggies and the greens separately, with the vinaigrette in its own little jar. This keeps the greens from getting soggy and lets you rebuild the salad fresh whenever you’re ready for round two.

Freezing

While freezing isn’t recommended for the salad as a whole (greens don’t thaw well), you can freeze the roasted veggies if you like. Cool them completely, transfer to an airtight container, and freeze up to a month. Just thaw and reheat before tossing with your greens and vinaigrette.

Reheating

To enjoy the leftovers warm, briefly reheat the roasted veggies in the oven or a skillet until just heated through—no need to get them piping hot. Then, assemble your salad as usual so you still get that contrast of temperature and flavor.

FAQs

Can I use different vegetables in this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette?

Absolutely! Feel free to swap in carrots, parsnips, or butternut squash for the sweet potatoes, or try broccoli or cauliflower in place of Brussels sprouts. This recipe is flexible and celebrates whatever roasted veggies you have on hand.

What protein can I add to the salad to make it a main dish?

Grilled chicken, baked tofu, roasted chickpeas, or even a scoop of cooked quinoa or farro are all wonderful additions. They’ll make the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette more filling for a full meal.

Is the maple Dijon vinaigrette suitable for other salads?

Definitely! This vinaigrette is a go-to for green or grain salads, grilled chicken, or even as a dip for roasted potatoes. Its balance of sweet and tangy flavors is endlessly versatile.

Can I make the salad ahead for meal prep?

The components can be prepped ahead—roast the veggies and mix the vinaigrette, then store greens, veggies, and dressing separately. Assemble right before eating to keep everything at peak freshness and texture.

Is this recipe vegan and gluten-free?

The salad is gluten-free as written. For a vegan version, just use a vegan cheese or skip the cheese altogether, and make sure your mustard brand is vegan-friendly.

Final Thoughts

If you’re looking for a way to bring flavor, color, and pure joy to your table, you can’t go wrong with the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette. It’s crave-worthy comfort food packed with goodness, and every bite just feels nourishing and cozy. Give it a try—you may find yourself making this salad on repeat all season long!

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the delightful flavors of fall with this Warm Roasted Veggie Salad featuring sweet potatoes, Brussels sprouts, and a tangy Maple Dijon Vinaigrette. It’s a satisfying and healthy dish perfect for a cozy meal.

Ingredients

Scale

For the Salad:

2 cups sweet potatoes, peeled and cubed
2 cups Brussels sprouts, halved
1 red onion, cut into wedges
1 red bell pepper, sliced
1 tablespoon olive oil
Salt and pepper to taste
5 oz baby arugula or mixed greens
1/4 cup crumbled goat cheese or feta
1/4 cup toasted pecans or walnuts
Dried cranberries for garnish (optional)

For the Maple Dijon Vinaigrette:

2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1/3 cup olive oil
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the vegetables: Toss the sweet potatoes, Brussels sprouts, red onion, and red bell pepper with olive oil, salt, and pepper. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
Make the vinaigrette: Whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until well combined.
Assemble the salad: Let the roasted vegetables cool slightly. Layer arugula or greens on a serving platter, top with warm veggies, goat cheese, nuts, and cranberries. Drizzle with vinaigrette and serve.