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
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 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.
