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Roasted Winter Vegetable Salad with Maple Dijon Dressing

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This salad is amazing and perfect to make in Fall and Winter.
You can plate individually or make in a large serving bowl.

Ingredients

Salad

  • 2 c. brussels sprouts, halved
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, sliced
  • 1 medium red onion, cut into wedges
  • 1 Tbls. olive oil
  • salt and black pepper to taste
  • 1/4 c. toasted pecans
  • 1/4 c. dried cranberries
  • 2 c. mixed salad greens

Maple Dijon Dressing

  • 3 Tbls. olive oil
  • 2 Tbls. maple syrup
  • 1 Tbls. Dijon mustard
  • 1 Tbls. apple cider vinegar
  • 1/4 t. salt
  • 1/4 t. black pepper

Instructions

Roast the Vegetables: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Toss the brussels sprouts, sweet potato, carrots, and red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the baking sheet.

Roast for 30-35 minutes, stirring halfway through, or until the vegetables are tender and caramelized.

Prepare Dressing: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Set aside (you can make a day ahead to save time. Take out of refrigerator to get to room temperature to serve).

Assemble Salad: In a large serving bowl, arrange the mixed greens. Top with the roasted vegetables, toasted pecans, and dried cranberries. You can also plate individually and divide ingredients accordingly.

Dress and Serve: Drizzle the maple Dijon dressing over the salad (or individual salads) just before serving and toss gently to combine.

NOTE: Serves 4