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Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe

Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
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4.5 from 6 reviews

Indulge in the flavors of the season with this delightful Roasted Winter Vegetable Salad with Maple Dijon Dressing. A colorful and nutritious dish that combines roasted butternut squash, Brussels sprouts, parsnip, red onion, mixed greens, cranberries, goat cheese, and nuts, all tossed in a sweet and tangy dressing.

Ingredients

Units Scale

For the salad:

  • 2 cups butternut squash (peeled and cubed)
  • 2 cups Brussels sprouts (halved)
  • 1 large parsnip (peeled and sliced)
  • 1 red onion (cut into wedges)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 cups mixed greens or arugula
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled goat cheese or feta
  • 1/4 cup toasted pecans or walnuts

For the dressing:

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

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Roast the vegetables: Toss butternut squash, Brussels sprouts, parsnip, and red onion with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden, flipping halfway through.
  3. Make the dressing: Whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.
  4. Assemble the salad: Place mixed greens in a serving bowl, top with roasted vegetables, cranberries, goat cheese, and nuts. Drizzle with dressing before serving.

Notes

  • This salad can be served warm or at room temperature.
  • You can swap sweet potatoes, carrots, or beets for variety.
  • Great as a vegetarian main or a colorful side dish for holiday meals.

Nutrition

Find it online: https://easy-tapas-recipes.com/roasted-winter-vegetable-salad-with-maple-dijon-dressing-recipe/