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
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.
Notes
- For a heartier version, add quinoa, farro, or grilled chicken.
- This salad is best served warm but can be enjoyed cold the next day.
- Store vinaigrette separately to keep greens fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
