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
Scale
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
