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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
