Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe

If you’re looking for a dish that beautifully celebrates the cozy flavors of the colder months, the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is an absolute must-try. It combines perfectly caramelized root vegetables with peppery greens and a luscious dressing that sings with sweet, tangy, and savory notes. Every bite offers a delightful balance of textures and tastes, from tender roasted carrots and parsnips to crunchy toasted nuts and bursts of juicy pomegranate. This salad is not only a feast for your palate but also a vibrant plate full of seasonal goodness that’s both nourishing and satisfying.

Ingredients You’ll Need

The beauty of this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe lies in its straightforward ingredients list. Each item plays a key role, contributing unique flavors, textures, and colors that make this salad stand out as a crisp, hearty, and visually stunning dish.

• 2 medium sweet potatoes: Their natural sweetness intensifies when roasted, adding depth and tenderness.
• 2 large carrots: Sliced and roasted for a slightly crunchy, earthy flavor that complements the other roots.
• 1 cup parsnips: Adds a subtle peppery touch and firm texture to the roasted mix.
• 1 tablespoon olive oil: Essential for roasting the vegetables to golden perfection without drying them out.
• Salt and pepper: The simplest seasoning that enhances and balances all the flavors.
• 1 teaspoon dried thyme: Offers a fragrant, herbal note that pairs wonderfully with winter veggies.
• 1 teaspoon ground cinnamon (optional): A warm spice adding a gentle sweetness and complexity.
• 4 cups mixed salad greens: Arugula, spinach, or baby kale serve as a fresh, peppery base to contrast the roasted roots.
• ½ cup toasted walnuts or pecans (optional): Adds a satisfying crunch and nutty richness.
• ¼ cup pomegranate seeds (optional): Bright pops of juicy sweetness, elevating both color and flavor.
• 3 tablespoons olive oil: The base of the maple Dijon dressing, bringing smoothness and richness.
• 1 tablespoon Dijon mustard: Adds a sharp, tangy kick to the dressing for depth.
• 2 tablespoons pure maple syrup: Brings a distinct, natural sweetness that complements the roasted veggies perfectly.
• 1 tablespoon apple cider vinegar: For a crisp, refreshing acidity that balances the richness.
• Salt and pepper (to taste): To finish seasoning the dressing and tie all the flavors together.

How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe

Step 1: Roast the Vegetables

Start by heating your oven to 400°F (200°C). In a large bowl, toss the peeled and diced sweet potatoes, sliced carrots, and parsnips with olive oil, salt, pepper, dried thyme, and cinnamon if you’re using it. Spread them out in one even layer on a baking sheet to ensure they roast evenly and develop a beautiful golden crust. Roast for about 25 to 30 minutes, flipping halfway through, until the vegetables are tender and caramelized. This roasting process is what brings out their natural sweetness and deep flavors.

Step 2: Prepare the Salad Base

While the vegetables roast, arrange your fresh mixed greens in a large serving bowl. These greens will add a vibrant, crisp contrast to the warm, roasted vegetables later on. If you decide to include nuts, toast the walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes. Keep stirring until they start to smell fragrant and develop a lovely golden tone—this step amplifies their nuttiness and crunch, creating a delightful textural contrast.

Step 3: Whisk the Maple Dijon Dressing

In a small bowl or jar, combine the olive oil, Dijon mustard, pure maple syrup, apple cider vinegar, salt, and pepper. Whisk everything together vigorously until the dressing is smoothly emulsified. This slightly sweet and tangy dressing is the heart of the salad, cleverly tying together the earthiness of the roasted roots and the peppery greens with a glossy finish.

Step 4: Assemble the Salad

Once your vegetables have roasted to tender, caramelized perfection, let them cool slightly. Gently fold them into the bed of fresh greens, then drizzle the maple Dijon dressing over the top. Toss carefully to ensure every leaf and root is coated with that irresistible dressing. Finally, sprinkle the toasted nuts and pomegranate seeds over for an extra burst of crunch and color that makes every bite exciting and satisfying.

Step 5: Serve and Enjoy

This salad is wonderful when served immediately while the roasted vegetables are still slightly warm. It pairs perfectly alongside roasted meats or can shine as a vegetarian main course thanks to its hearty components and bold flavors.

How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe

Garnishes

Boost the presentation and flavor by adding crumbled goat cheese for creaminess or a sprinkle of freshly chopped herbs like parsley or chives for a fresh, aromatic pop. A handful of extra nuts or pomegranate seeds can also bring beautiful color and textural excitement to the plate.

Side Dishes

This salad pairs beautifully with roasted chicken, baked salmon, or grilled pork for a comforting yet elegant meal. It also works well alongside warm grain dishes like quinoa or farro to create a nourishing winter dinner.

Creative Ways to Present

Serve this salad in a shallow wooden bowl for a rustic feel or arrange it on a large platter garnished with extra pomegranate seeds for holiday gatherings. You can also pile it into individual bowls for a delightful personal service that shows off the colorful layers perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad and dressing separately in airtight containers in the refrigerator. This helps keep the greens crisp and prevents the nuts from becoming soggy. The roasted vegetables can be kept for up to 3 days and make for quick lunch additions.

Freezing

While the roasted vegetables freeze well when stored properly, it’s best not to freeze the salad greens or the assembled salad with dressing, as they can become wilted and lose their texture. Freeze roasted veggies in a single layer on a baking sheet first, then transfer to freezer bags for up to 2 months.

Reheating

To enjoy leftovers, gently reheat the roasted vegetables in a warm oven or skillet to restore their softness and caramelized flavor. Add fresh greens and dressing after reheating to keep the salad crisp and fresh.

FAQs

Can I use other vegetables in this salad?

Absolutely! Root vegetables like beets, turnips, or rutabaga can be great additions or substitutions. Choose hearty vegetables that roast well and complement the sweet, earthy flavor profile of this salad.

Is this salad suitable for vegans?

Yes! The Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is naturally vegan as long as you skip optional toppings like cheese. The maple Dijon dressing and roasted veggies provide plenty of flavor on their own.

Can I prepare the dressing ahead of time?

Definitely. The dressing can be made up to three days in advance and stored in the refrigerator. Just whisk it again before drizzling to bring it back together if the ingredients separate.

What if I don’t have maple syrup?

If you don’t have maple syrup, you can substitute with honey or agave nectar. Each will add sweetness with a slightly different flavor nuance, but the dressing will still be delicious.

How can I make this salad more filling?

Add cooked grains like quinoa or farro, roasted chickpeas, or crumbled feta or goat cheese to boost the salad’s protein and make it a heartier main course.

Final Thoughts

There is something truly comforting and festive about the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe. It’s a celebration of seasonal veggies in their prime, dressed with a flavor-packed dressing that makes every mouthful sing. Whether you’re serving it as a side or enjoying it as a main, this salad is sure to become one of your go-to winter favorites that warms both your kitchen and your soul.

Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Winter Vegetable Salad with Maple Dijon Dressing is a vibrant and hearty dish perfect for the cooler months. Featuring sweet potatoes, carrots, and parsnips roasted to tender perfection and tossed with fresh mixed greens, toasted nuts, and pomegranate seeds, it offers a delightful combination of flavors and textures. The maple Dijon dressing adds a subtle sweetness and tang, making this salad a satisfying main course or an elegant side dish.

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Ingredients

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Roasted Vegetables

• 2 medium sweet potatoes, peeled and diced
• 2 large carrots, peeled and sliced
• 1 cup parsnips, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme (or rosemary)
• 1 teaspoon ground cinnamon (optional)

Salad Base

• 4 cups mixed salad greens (arugula, spinach, or baby kale)
• ½ cup toasted walnuts or pecans (optional, for crunch)
• ¼ cup pomegranate seeds (optional, for a burst of color and sweetness)

Maple Dijon Dressing

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

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Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the sweet potatoes, carrots, and parsnips with olive oil, salt, pepper, thyme, and cinnamon (if using). Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
2. Prepare the Salad Base: While the vegetables are roasting, arrange the mixed salad greens in a large bowl. If using nuts, toast the walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned. Set aside.
3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until well combined.
4. Assemble the Salad: Once the vegetables are roasted, allow them to cool slightly before adding them to the salad greens. Drizzle the maple Dijon dressing over the salad and gently toss to combine.
5. Add Garnishes and Serve: Sprinkle the toasted nuts and pomegranate seeds over the salad for added crunch and a burst of color. Serve immediately as a hearty side dish or a vegetarian main course.

Notes

• To vary the flavor, substitute dried thyme with rosemary or sage according to preference.
• The cinnamon is optional but adds a warm, subtle spice that complements the roasted vegetables well.
• To make this salad vegan, ensure the maple syrup is pure and not processed with animal products.
• Toast nuts carefully as they can burn quickly; remove from heat as soon as they become fragrant.
• This salad can be served warm or at room temperature.
• For extra protein, add chickpeas or grilled chicken if not vegetarian.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American