Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
If you love hearty, colorful salads that are as satisfying as they are beautiful, this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe will absolutely win you over. It’s a vibrant medley of caramelized winter veggies, tangy cheese, sweet cranberries, and crunchy nuts, all tossed over fresh greens and finished with a crave-worthy maple Dijon vinaigrette. Every forkful is packed with cozy flavors and nourishing ingredients, making it the perfect dish for chilly days, special gatherings, or anytime you want a salad that feels truly special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this salad shine. Each element brings something unique to the table—whether it’s a pop of color, a burst of flavor, or a delightful texture. Here’s what you’ll need and why it matters:
- Butternut squash: Adds natural sweetness and a creamy texture that caramelizes beautifully in the oven.
- Brussels sprouts: These little green gems roast up with crispy edges and a nutty flavor.
- Sweet potato: Offers earthy sweetness and balances the tangy notes in the dressing.
- Red onion: Roasts into tender, slightly sweet slices that add depth to every bite.
- Olive oil: Helps the veggies roast to perfection and brings richness to the dressing.
- Salt and black pepper: Essential for seasoning and enhancing every component of the salad.
- Goat cheese or feta: Lends a creamy, tangy element that pairs wonderfully with roasted vegetables.
- Dried cranberries: Provide chewy texture and a burst of tart-sweet flavor.
- Toasted pecans or walnuts: Add crunch and a hint of toasty, nutty goodness.
- Mixed greens or arugula: A fresh, peppery base that lightens the hearty vegetables.
- For the Maple Dijon Dressing: A simple blend of olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper brings everything together with a sweet and tangy finish.
How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Step 1: Prep and Roast the Winter Vegetables
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the cubed butternut squash, sweet potato, halved Brussels sprouts, and sliced red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the baking sheet so they roast rather than steam. Roast for 25 to 30 minutes, giving them a gentle stir halfway through, until everything is tender and golden with irresistibly caramelized edges.
Step 2: Whisk Together the Maple Dijon Dressing
While the veggies are roasting, whip up the dressing. In a small bowl, combine olive oil, Dijon mustard, maple syrup, apple cider vinegar, and a pinch of salt and pepper. Whisk vigorously until the mixture looks creamy and well-blended. This dressing is the magic that ties the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe together, offering just the right balance of sweet, tangy, and savory flavors.
Step 3: Assemble the Salad
Grab a large salad bowl or a gorgeous platter and spread out your mixed greens or arugula as the base. Arrange the warm, roasted vegetables over the greens. Sprinkle crumbled goat cheese (or feta), dried cranberries, and toasted nuts over the top for a riot of textures and flavors. Just before serving, drizzle everything with the fresh maple Dijon dressing so each bite is perfectly coated.
Step 4: Serve and Enjoy
Give your salad one gentle toss if you’d like everything mixed, or leave it artfully layered for a stunning presentation. Serve immediately while the vegetables are still warm—the contrast of temperatures makes this dish even more satisfying. This Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is ready to steal the spotlight at any meal!
How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Garnishes
This salad is already a beauty, but a few extra garnishes can make it even more appealing. Try a handful of microgreens, a sprinkle of fresh herbs like thyme or parsley, or a few additional toasted nuts for extra crunch. A final dusting of cracked black pepper adds a lovely finishing touch.
Side Dishes
The Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe pairs wonderfully with a slice of crusty bread or warm rolls. For a heartier meal, serve it alongside roasted chicken, grilled salmon, or a bowl of comforting soup. The salad’s bold flavors and textures can hold their own against almost any main course.
Creative Ways to Present
Individual salad bowls make for an elegant starter at dinner parties, while a large, rustic platter is a showstopper at potlucks or holiday gatherings. For a fun twist, try stuffing the salad into whole grain pitas or serving it over a bed of cooked quinoa for a nourishing grain bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately for best results. Keep roasted vegetables and garnishes in one airtight container and the greens in another. The dressing will keep in a sealed jar in the fridge for up to a week. Assemble just before eating to preserve the freshness and crunch.
Freezing
Freezing is not recommended for this salad, as the texture of the roasted vegetables and the greens may become mushy after thawing. However, you can freeze the roasted vegetables on their own—just reheat and add fresh greens and toppings when you’re ready to enjoy.
Reheating
To reheat, simply spread the roasted vegetables on a baking sheet and warm in a 350°F oven for 10 minutes, or until heated through. Avoid microwaving the greens or assembled salad, as it can wilt the fresh ingredients. Always add the dressing and toppings just before serving.
FAQs
Can I use different vegetables for this salad?
Absolutely! Feel free to swap in seasonal favorites like carrots, parsnips, or beets. The Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is endlessly adaptable—just choose veggies that roast well and you’ll be golden.
Is this salad good served cold?
Yes, the salad can be enjoyed cold or at room temperature, though it’s especially delicious when the vegetables are still a little warm. The contrast with the fresh greens and creamy cheese is truly delightful.
What can I use instead of goat cheese or feta?
If you prefer a dairy-free option, try a vegan cheese or simply leave it out. The salad is still plenty flavorful thanks to the roasted veggies and maple Dijon dressing.
Can I make the dressing ahead of time?
Definitely! The maple Dijon dressing can be whisked together and stored in the fridge for up to a week. Just give it a good shake or stir before using, as separation is natural.
How can I make this salad more filling?
For a heartier meal, add cooked quinoa, farro, or grilled chicken. These protein-rich additions turn the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe into a complete, satisfying entrée.
Final Thoughts
If you’re ready to fall in love with winter produce all over again, give this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe a try. It’s a celebration of color, flavor, and seasonal comfort that’s sure to brighten any table—so grab your favorite veggies and get roasting!
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Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and wholesome roasted winter vegetable salad featuring butternut squash, Brussels sprouts, sweet potato, and red onion, tossed with mixed greens and topped with tangy goat cheese, dried cranberries, and toasted nuts. Finished with a sweet and tangy maple Dijon dressing, this salad combines warm roasted flavors with fresh greens for a satisfying and nutritious dish perfect for chilly days or holiday meals.
Ingredients
Vegetables and Salad
- 2 cups cubed butternut squash
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 cups mixed greens or arugula
- ¼ cup crumbled goat cheese or feta
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
Maple Dijon Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and even roasting. Toss the cubed butternut squash, sweet potato, halved Brussels sprouts, and sliced red onion with olive oil, salt, and black pepper until well coated.
- Roast the vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized, bringing out their natural sweetness.
- Make the dressing: While the vegetables roast, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper in a small bowl until smooth and emulsified to create a flavorful maple Dijon dressing.
- Assemble the salad: In a large bowl or serving platter, layer the mixed greens or arugula, then top with the warm roasted vegetables. Sprinkle the salad with crumbled goat cheese or feta, dried cranberries, and toasted pecans or walnuts for added texture and flavor.
- Dress and serve: Drizzle the maple Dijon dressing over the salad just before serving, tossing gently if desired, to coat everything in the sweet and tangy dressing. Serve immediately to enjoy the contrast of warm vegetables and crisp greens.
Notes
- Feel free to swap vegetables based on seasonal availability—parsnips, carrots, or beets are delicious alternatives.
- For a more filling meal, add cooked quinoa or grilled chicken.
- The dressing can be doubled and stored in an airtight container in the refrigerator for up to one week.
- Use toasted nuts of choice such as pecans or walnuts to add crunch and healthy fats.
- For a dairy-free option, omit the goat cheese or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
