If you’re craving a dish that perfectly captures the cozy, comforting essence of the colder months, look no further than this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe. This vibrant salad brings together tender, caramelized winter vegetables with a delightful touch of tangy-sweetness from the maple Dijon dressing, creating a harmony of flavors and textures that feels like a warm hug on a plate. Whether you’re serving it as a standout side or a satisfying main, this salad is a shining example of how simple ingredients can come together to create something truly special and memorable.
Ingredients You’ll Need
Though the ingredient list might seem straightforward, each item plays a crucial role in building layers of flavor, color, and texture that make this salad irresistibly delicious. Together, they provide a balance of earthiness, sweetness, crunch, and creaminess that you’ll love.
- Butternut squash: Cubed and roasted to bring out its natural sweetness and creamy texture.
- Brussels sprouts: Halved for roasting, adding a lovely caramelized bitterness that contrasts beautifully.
- Sweet potato: Peeled and cubed to provide hearty, tender bites with subtle sweetness.
- Red onion: Sliced thinly so it softens and adds a gentle sharpness when roasted.
- Olive oil: The magic ingredient that helps roast the veggies perfectly and brings richness to the dressing.
- Salt and black pepper: Essential for enhancing the natural flavors of all the veggies.
- Goat cheese or feta: Crumbled on top for creamy, tangy bursts of flavor.
- Dried cranberries: Add chewy, fruity sweetness that complements the savory components.
- Toasted pecans or walnuts: Provide satisfying crunch and a toasty depth.
- Mixed greens or arugula: The fresh, peppery base that balances the warm roasted vegetables.
- Dijon mustard: Offers sharpness and body to the dressing, marrying the flavors beautifully.
- Maple syrup: Brings a natural sweetness that pairs perfectly with the mustard and vinegar.
- Apple cider vinegar: Adds bright acidity to cut through the richness.
How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Toss the cubed butternut squash, sweet potato, halved Brussels sprouts, and sliced red onion with olive oil, salt, and black pepper. Spread them evenly on the baking sheet so they roast evenly. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are beautifully tender with caramelized edges. This roasting step unlocks the sweet, nutty flavors that define the salad.
Step 2: Whisk Together the Maple Dijon Dressing
While the vegetables are roasting, it’s time to create the star dressing. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, plus a pinch of salt and pepper. Keep whisking until the dressing is smooth and emulsified. This dressing brings a wonderful balance of sweet, tangy, and savory elements that brighten the roasted vegetables and greens perfectly.
Step 3: Assemble the Salad
In a large bowl or serving platter, layer your mixed greens or arugula as the base. Once the roasted vegetables come out of the oven and have cooled slightly, arrange them over the greens. Sprinkle crumbled goat cheese or feta, dried cranberries, and toasted nuts on top. Finish by drizzling the maple Dijon dressing generously over everything just before serving, so the salad remains fresh and vibrant.
How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Garnishes
To elevate your salad, consider adding a few fresh herbs like chopped parsley or thyme for an added green punch and aroma. A light sprinkle of flaky sea salt on the top just before serving will enhance all those roasted flavors. For a little extra indulgence, a handful of pomegranate seeds adds jewel-like pops of color and juicy tartness.
Side Dishes
This salad pairs wonderfully with a variety of dishes. Think roasted chicken or turkey for a hearty holiday meal, or serve alongside grilled salmon for a lighter but still satisfying dinner. It’s also fantastic next to hearty soups or a warm grain bowl, offering a fresh contrast to richer, more savory mains.
Creative Ways to Present
For a stunning presentation, consider layering this salad in individual mason jars or clear bowls to showcase the colorful roasted vegetables and toppings. Alternatively, serve it family-style on a large wooden platter, inviting guests to pile their own plate high with all the delicious textures and flavors. For parties, prepare the vegetables and dressing separately and let guests dress their own salad to keep the greens crisp.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted vegetables and salad components separately in airtight containers in the refrigerator. This keeps the mixed greens from wilting and the veggies retaining their texture. You can assemble the salad fresh when you are ready to eat.
Freezing
While the roasted vegetables freeze well, it’s best not to freeze the full salad once dressed or combined with greens, as the texture won’t hold up. Freeze roasted butternut squash, sweet potatoes, and Brussels sprouts in freezer-safe bags for up to 2 months, then thaw and reheat before tossing fresh greens and dressing.
Reheating
Reheat your leftover roasted vegetables gently in a warm oven or on the stovetop to revive their caramelized flavor and texture. Avoid microwaving if possible, as it can make them mushy. Once warmed, toss again with fresh greens and dressing for a vibrant salad experience nearly as good as freshly made.
FAQs
Can I use other vegetables in this salad?
Absolutely! Feel free to swap in parsnips, carrots, or beets depending on what’s in season or what you have on hand. The combination of roasted root vegetables works beautifully with the salad’s dressing and toppings.
Is this recipe suitable for a vegan diet?
For a vegan version, simply omit the goat cheese or feta or substitute with a plant-based cheese alternative. The rest of the salad and maple Dijon dressing are naturally vegan-friendly and just as delicious.
Can I prepare the dressing in advance?
Yes! The maple Dijon dressing can be made up to a week ahead and stored in an airtight container in the fridge. Just give it a quick whisk before serving to recombine any separated ingredients.
What proteins go well with this salad?
This salad pairs nicely with grilled chicken, turkey, or even quinoa for a plant-based protein boost. Adding protein turns this dish into a complete, satisfying meal.
How do I keep the greens from getting soggy?
Keep the greens separate from the roasted vegetables and dressing until just before serving. This helps maintain their crispness and fresh texture, ensuring your Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is as vibrant as the first bite.
Final Thoughts
This Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe has quickly become a personal favorite for good reason. It celebrates the best of winter vegetables while offering a beautiful blend of flavors and textures that feels both nourishing and indulgent. I can’t encourage you enough to try it for your next meal—you might just find yourself coming back to it again and again throughout the season.
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Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A vibrant and hearty Roasted Winter Vegetable Salad featuring butternut squash, Brussels sprouts, sweet potatoes, and red onions, tossed with a deliciously tangy maple Dijon dressing. This salad is topped with creamy goat cheese, dried cranberries, and toasted nuts, perfect for a nutritious and seasonal meal or holiday gathering.
Ingredients
Roasted Vegetables
- 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
Salad Toppings
- ¼ cup crumbled goat cheese or feta
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
- 4 cups mixed greens or arugula
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 to prevent sticking. Toss the cubed butternut squash, peeled and cubed sweet potato, halved Brussels sprouts, and sliced red onion with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring once halfway through to ensure even cooking, until the vegetables are tender and lightly caramelized.
- Make the Dressing: While the vegetables are roasting, whisk together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, and salt and pepper in a small bowl until smooth and emulsified.
- Assemble the Salad: In a large bowl or serving platter, arrange the mixed greens or arugula. Top with the warm roasted vegetables. Sprinkle 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 to maintain freshness and vibrant flavors.
Notes
- Swap out vegetables based on seasonality; parsnips, carrots, or beets make excellent alternatives.
- For a more substantial meal, add cooked quinoa or grilled chicken.
- The maple Dijon dressing can be doubled and stored in the refrigerator for up to one week.
