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If you’re searching for a vibrant, cozy dish that captures the essence of the colder months, look no further than this Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe. It’s a celebration of sweet, earthy roasted root vegetables perfectly balanced by a tangy, slightly sweet dressing that elevates every bite. This salad manages to be both comforting and refreshingly light, making it an ideal way to enjoy winter’s bounty in a bowl.
Ingredients You’ll Need
The beauty of the Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe lies in its simple, wholesome ingredients. Each one plays a key role—providing warmth, crunch, color, and that irresistible flavor contrast that keeps you coming back for more.
- 2 medium sweet potatoes, peeled and diced: Their natural sweetness and tender texture make the base of this hearty salad.
- 2 large carrots, peeled and sliced: Add a subtle sweetness and vibrant orange hue that brightens the dish.
- 1 cup parsnips, peeled and sliced: Offer a slightly nutty, earthy flavor that balances the sweetness perfectly.
- 1 tablespoon olive oil: Essential for roasting, it ensures the vegetables caramelize beautifully.
- Salt and pepper, to taste: Simple seasonings that enhance all the natural flavors.
- 1 teaspoon dried thyme (or rosemary): Adds a fragrant, herbaceous note that pairs wonderfully with the roasted veg.
- 1 teaspoon ground cinnamon (optional): A warming spice that lends a subtle depth, perfect for winter dishes.
- 4 cups mixed salad greens (arugula, spinach, or baby kale): Provide a fresh, slightly peppery contrast to the warm veggies.
- ½ cup toasted walnuts or pecans (optional): Bring delightful crunch and a rich, nutty flavor.
- ¼ cup pomegranate seeds (optional): Add bursts of juicy sweetness and festive color.
- 3 tablespoons olive oil: Forms the luscious base of the maple Dijon dressing.
- 1 tablespoon Dijon mustard: Offers tangy sharpness, balancing the sweetness of the dressing.
- 2 tablespoons pure maple syrup: The star sweetener that complements both the roasted vegetables and the dressing.
- 1 tablespoon apple cider vinegar: Adds a bright, acidic punch to the dressing.
- Salt and pepper, to taste: Perfectly rounds out the dressing’s flavor.
How to Make Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Step 1: Roast the Vegetables
First, preheat your oven to 400°F (200°C) so it’s ready for roasting. Then toss together the sweet potatoes, carrots, and parsnips in olive oil, salt, pepper, thyme, and cinnamon if you’re using it. Spread them in a single layer on a baking sheet to ensure even roasting, then pop them in the oven for 25 to 30 minutes. Flip halfway through to get nicely browned edges and tender, caramelized centers. This step creates a warm, comforting foundation with layers of natural sweetness and spice.
Step 2: Prepare the Salad Base
While your vegetables roast, take some time to arrange your mixed greens—like arugula, spinach, or baby kale—in a large bowl. These greens will add a fresh, slightly peppery counterpoint to the roasted vegetables, giving every bite balance and vibrancy.
Step 3: Toast the Nuts
If you’re including walnuts or pecans, toast them over medium heat in a dry skillet for 3 to 5 minutes. Stir often until they’re fragrant and slightly browned. This step unlocks their rich nuttiness and gives your salad an irresistible crunch that’s just as important as flavor.
Step 4: Whisk Together the Maple Dijon Dressing
In a small bowl or jar, combine the olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper. Whisk until silky smooth. This dressing is the heart of the salad—it ties the roasted vegetables and greens together with a perfect balance of sweet, tangy, and savory notes.
Step 5: Assemble the Salad
Once the veggies have cooled just a touch, add them to your bed of greens. Drizzle the maple Dijon dressing evenly over the entire salad, then toss gently to coat all the ingredients without bruising the greens. Finally, sprinkle on the toasted nuts and pomegranate seeds for texture, crunch, and bursts of jewel-like color that make this salad truly special.
Step 6: Serve and Enjoy
This Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is ready to enjoy right away. Whether as a side dish or a vegetarian main, this salad’s charming flavors and textures will impress at any table.
How to Serve Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe
Garnishes
Enhance the salad’s appeal with fresh garnishes like extra pomegranate seeds or a sprinkle of crumbled goat cheese for creaminess. A few delicate microgreens or fresh herbs like parsley or thyme can add a lovely pop of freshness that complements the roasted roots brilliantly.
Side Dishes
This salad pairs perfectly with hearty roasted meats such as chicken or pork, as well as grain dishes like wild rice or quinoa. For a fully vegetarian meal, serve alongside warm crusty bread or a creamy soup to create a satisfying winter feast.
Creative Ways to Present
For a festive presentation, consider serving this salad in individual glass bowls layered to show off the colorful roasted veggies, greens, and brilliant pomegranate seeds. You can also pile it high on a large, rustic platter for sharing, creating a vibrant centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Keep the salad dressing separate if possible, to preserve the greens’ crispness and prevent the roasted vegetables from becoming soggy.
Freezing
This salad is best enjoyed fresh because leafy greens do not freeze well. However, you can freeze the roasted vegetables on their own for up to 2 months, then reheat and toss with fresh greens and dressing when ready to serve.
Reheating
Reheat the roasted vegetables gently in a preheated oven or on the stovetop to warm through without drying out. Once warmed, combine with fresh salad greens and dress just before serving for the best texture and flavor.
FAQs
Can I use other vegetables besides sweet potatoes, carrots, and parsnips?
Absolutely! Roasted beets, butternut squash, or Brussels sprouts all work beautifully and add their own unique flavors and textures to the salad.
Is the maple syrup necessary in the dressing?
The maple syrup adds a lovely natural sweetness that balances the tangy vinegar and mustard perfectly. You can substitute with honey or agave if preferred.
Can I make this salad vegan?
Yes! The recipe is naturally vegan as is, just be sure to skip any cheese garnishes or use a plant-based alternative.
How do I keep the salad from getting soggy if I prepare it ahead of time?
Store the dressing separately and add it just before serving. Keep nuts and pomegranate seeds aside until last minute to preserve their crunch and freshness.
What nuts work best if I don’t have walnuts or pecans?
Pine nuts, sliced almonds, or even pumpkin seeds toasted until fragrant make excellent alternatives providing similar texture and flavor notes.
Final Thoughts
This Roasted Winter Vegetable Salad with Maple Dijon Dressing Recipe is a true gem for anyone craving something deliciously seasonal, nourishing, and bursting with flavor. It’s reliable, easy to make, and endlessly adaptable—perfect for cozy dinners or sharing with friends. I can’t wait for you to try it and make it a new winter favorite in your kitchen!
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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: 4-6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Winter Vegetable Salad with Maple Dijon Dressing is a vibrant, hearty salad perfect for the colder months. Featuring sweet potatoes, carrots, and parsnips roasted to tender perfection and tossed with mixed greens, toasted nuts, and pomegranate seeds, this dish offers a delightful balance of sweet, savory, and tangy flavors. The maple Dijon dressing adds a luscious, slightly sweet finish, making it a satisfying side or a wholesome vegetarian main course.
Ingredients
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 work well)
Optional Toppings
- 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).
- Toss the Vegetables: In a large bowl, combine the diced sweet potatoes, sliced carrots, and parsnips with olive oil, salt, pepper, dried thyme, and cinnamon if using, ensuring they are evenly coated.
- Roast: Spread the vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and have a light golden-brown color.
- Prepare the Salad Base: While the vegetables roast, arrange the mixed greens in a large serving bowl to create the salad foundation.
- Toast the Nuts: 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. Remove from heat and set aside.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, Dijon mustard, pure maple syrup, apple cider vinegar, and season with salt and pepper to taste until the dressing is smooth and well combined.
- Assemble the Salad: Once the roasted vegetables have cooled slightly, add them to the mixed greens.
- Add Dressing: Drizzle the maple Dijon dressing over the salad and gently toss to evenly combine all ingredients.
- Add Toppings: Sprinkle the toasted nuts and pomegranate seeds over the salad to add texture, color, and a burst of sweetness.
- Serve: Serve the salad immediately as a vibrant side dish or a satisfying vegetarian main course. It pairs beautifully with roasted meats if serving as a side.
Notes
- For a nuttier flavor, substitute walnuts with pecans or omit nuts if allergic.
- Ground cinnamon is optional but adds a warming spice note that complements the roasted vegetables.
- The salad is best served immediately but can be assembled up to an hour in advance; keep dressing separate until ready to serve.
- To make it vegan, ensure the Dijon mustard is vegan-friendly and use pure maple syrup.
- If pomegranate seeds are unavailable, dried cranberries or fresh apple slices make great alternatives.
- To toast nuts, watch them carefully as they can burn quickly; stirring frequently is key.
