Name: Autumn Maple Roasted Veggie Salad for Cozy Fall Nights
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups Brussels Sprouts (Use cabbage for a similar crunch.); 1 cup Butternut Squash (Sweet potatoes can be used as a substitute.); 2 cups Sweet Potatoes (Carrots can be used for more crunch.); 1 cup Carrot (Can replace with any root vegetable.); 1 medium Red Onion (Yellow onion can be used for a milder taste.); 2 tablespoons Olive Oil (Avocado oil is an excellent alternative.); 2 tablespoons Maple Syrup (Honey can be used for non-vegan versions.); to taste Salt; to taste Pepper; 4 cups Mixed Greens (Arugula, Spinach, Baby Kale) (Substitute with any hearty greens.); 1 cup Dried Cranberries (Substitute with pomegranate seeds for freshness.); 1 cup Feta/Goat Cheese (Choose plant-based cheese for a vegan option.); 1/2 cup Pecans/Walnuts (Use sunflower seeds to make it nut-free.)

As I pulled warm trays of veggies from the oven, the sweet aroma of maple mingled with the earthy scents of roasted Brussels sprouts and butternut squash. This Autumn Maple Roasted Veggie Salad isn’t just a dish; it’s a celebration of fall’s colorful bounty, making it perfect for cozy dinners or meal prep to brighten your week. With its hearty ingredients, this vegetarian delight is not only gluten-free but also easy to customize to fit your taste. Imagine the comforting warmth of tender veggies paired with a zesty maple Dijon dressing—guaranteed to leave your taste buds dancing! Ready to make your kitchen smell like autumn and warm your heart with each bite? Let’s dive into this delightful recipe together!

Why is this salad a fall favorite?

Comforting Warmth: This Autumn Maple Roasted Veggie Salad brings the cozy, nostalgic flavors of fall right to your table. Vibrant Colors ensure that it’s not just delicious but visually appealing, making it perfect for gatherings or family dinners. Endless Customization means you can mix and match ingredients based on what you have on hand or your dietary preferences—be it vegan, gluten-free, or vegetarian. Nutritious and Wholesome, loaded with vitamins and fiber, it’s a guilt-free delight! Finally, Quick to Prepare—in under 40 minutes, you can have a wholesome meal ready, leaving you more time to enjoy the season. Pair it with a hearty dish like Italian Grinder Salad or enjoy it as a refreshing side with your favorite roasted meats!

Autumn Maple Roasted Veggie Salad Ingredients

• Discover the perfect mix of autumn flavors!

For the Roasted Veggies

Brussels Sprouts – Earthy greens that provide fantastic texture; use cabbage for a similar crunch.
Butternut Squash – Adds natural sweetness and a creamy mouthfeel; sweet potatoes are a good substitute for a firmer bite.
Sweet Potatoes – Complement the dish with a dense, sweet flavor; swap with carrots if you prefer more crunch.
Carrot – Offers a sweet, crunchy element that brightens the salad; feel free to replace with any root vegetable.
Red Onion – Adds a depth of sweetness; yellow onion can be used for a milder taste.

For Roasting

Olive Oil – Enhances flavor and aids in caramelization while roasting; avocado oil is an excellent alternative for higher smoke points.
Maple Syrup – Perfect sweetener to enhance the roasted veggie flavors; honey can be used for non-vegan versions.
Salt and Pepper – Essential seasonings to amplify all the natural flavors of the veggies.

For the Salad Base

Mixed Greens (Arugula, Spinach, Baby Kale) – Provides freshness and crunch; substitute with any hearty greens as needed.
Dried Cranberries – Adds a delightful pop of sweetness; try pomegranate seeds for a fresh burst instead.

Optional Enhancements

Feta/Goat Cheese – Creamy elements that elevate richness; choose plant-based cheese for a vegan-friendly option.
Pecans/Walnuts – Provide a satisfying crunch and healthy fats; use sunflower seeds to make it nut-free.

Now that you’re equipped with the essential ingredients for your Autumn Maple Roasted Veggie Salad, it’s time to let fall’s abundant flavors shine in your kitchen!

Step‑by‑Step Instructions for Autumn Maple Roasted Veggie Salad

Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper to prevent sticking. This setup will create the perfect environment for roasting. While the oven warms, gather your fresh vegetables, including Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion, ensuring they are ready for delicious roasting.

Step 2: Toss the Veggies
In a large mixing bowl, combine your chopped Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Toss everything together until each piece is well-coated with the mixture. This step ensures that the flavors meld beautifully as they roast.

Step 3: Roast the Vegetables
Spread the coated vegetables in a single layer on the prepared baking sheet, giving them enough space to breathe. Roast in your preheated oven for about 25–30 minutes. Stir the veggies halfway through cooking to ensure they caramelize evenly, becoming golden and tender. This roasting process will unlock their natural sweetness, creating that comforting flavor we love in the Autumn Maple Roasted Veggie Salad.

Step 4: Make the Dressing
While the vegetables are roasting, whisk together your dressing in a small bowl. Combine olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper. Mix until smooth and well-blended. This tangy maple Dijon dressing will complement the roasted veggies beautifully, adding an extra layer of flavor to your salad.

Step 5: Combine and Cool
Once the roasted vegetables have finished cooking, remove them from the oven and allow them to cool for about 10 minutes. This brief cooling period helps maintain the integrity of the mixed greens that will be added next. In a large serving bowl, combine the warm vegetables with a generous handful of mixed greens and dried cranberries.

Step 6: Dress and Serve
Drizzle the homemade dressing over the salad and gently toss everything together until the veggies and greens are evenly coated. This is where the Autumn Maple Roasted Veggie Salad truly comes to life! If desired, top with crumbled feta or goat cheese and a sprinkle of nuts for added texture and richness. Serve immediately and enjoy the warmth of your creation!

What to Serve with Autumn Maple Roasted Veggie Salad

Elevate your dining experience with these delightful pairings that enhance the flavors and warmth of this cozy dish.

Creamy Mashed Potatoes: Their buttery richness perfectly balances the sweetness of the salad, creating a deep comfort that warms the soul.
Herbed Quinoa: This nutty and wholesome grain adds a lovely textural contrast while complementing the subtle sweetness of the maple dressing.
Roasted Chicken Thighs: Juicy and savory, these tender thighs bring a heartiness to the meal that beautifully complements the fresh veggie medley.
Cranberry Sauce: The tartness of cranberry sauce provides a refreshing counterpoint to the roasted sweetness, enhancing the fall flavors throughout your plate.
Garlic Bread: Crisp and warm, this classic side offers a satisfying crunch and a buttery flavor that pairs beautifully with the salad’s earthy notes.
Apple Crisp: For dessert, a warm apple crisp with a scoop of vanilla ice cream adds a sweet finish, echoing the autumnal essence of the salad.

Expert Tips for Autumn Maple Roasted Veggie Salad

Uniform Cuts: Ensure all vegetables are cut into uniform sizes for even roasting and cooking, preventing some from becoming mushy while others remain firm.
Baking Sheet Space: Avoid overcrowding the baking sheet to allow the veggies to caramelize beautifully, enhancing the flavor of your Autumn Maple Roasted Veggie Salad.
Mix Greens Last: Add mixed greens after roasting to prevent wilting, providing a refreshing contrast to the warm roasted vegetables.
High Heat Advantage: Roast at a high temperature (400°F) for optimal caramelization of sugars, resulting in a wonderfully sweet and savory dish.
Topping Options: Feel free to experiment with different nuts and cheeses; just remember to keep any toppings separate until serving for the best texture!

Autumn Maple Roasted Veggie Salad Variations

Invite your taste buds to explore the endless possibilities of customization with this delightful Autumn Maple Roasted Veggie Salad!

Grain Bowl Version: Serve over quinoa, farro, or lentils for heartiness. This twist not only makes the salad more filling but also adds an interesting texture contrast.
Fruity Twist: Incorporate sliced apples or pears for a burst of sweetness. The crisp fruit melds beautifully with the roasted flavors, creating a refreshing balance in each bite.
Creamy Option: Swap the dressing for a maple-tahini blend to add creaminess. This variation adds a rich, nutty flavor that complements the roasted veggies perfectly.
Mediterranean Enhancement: Add chickpeas, olives, and oregano for a delightful flavor change. This twist gives the salad a Mediterranean flair, making it vibrant and satisfying.
Spicy Version: Toss vegetables in spices like paprika or cumin before roasting for added depth. This brings just the right kick to elevate your dish if you love a little heat.
Nut-Free Alternative: Substitute nuts with sunflower seeds for crunch without allergens. This keeps the texture lively while making the salad accessible for everyone.
Additional Greens: Mix in kale or Swiss chard if you want to add even more nutrients. These hearty greens give an additional layer of flavor and a nutritional boost to the salad.
Vegan Delight: Opt for plant-based cheese in place of feta or goat cheese for a fully vegan version. The creamy substitute will enhance the richness while keeping it cruelty-free.

Explore these variations to make the Autumn Maple Roasted Veggie Salad uniquely yours! Looking for more innovative ideas? Check out these delicious recipes, like Maple Bacon Pancake Muffins or try a fresh twist with Italian Grinder Salad. Happy cooking!

Make Ahead Options

These Autumn Maple Roasted Veggie Salad components are perfect for meal prep enthusiasts! You can roast the vegetables, such as Brussels sprouts and butternut squash, up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their flavor and texture. Keep the maple Dijon dressing separate for up to a week to avoid wilting the greens. When you’re ready to serve, simply add the roasted veggies to a bowl with your mixed greens and dried cranberries, drizzle with dressing, and toss gently. This method not only saves you time on busy weeknights but ensures your salad is just as delicious as it would be freshly made!

Storage Tips for Autumn Maple Roasted Veggie Salad

Fridge: Store roasted vegetables in an airtight container for up to 3–4 days; this keeps them fresh and ready to enjoy later.
Dressing: Keep the maple Dijon dressing in a separate container in the fridge for up to a week, allowing you to toss it with the salad right before serving.
Freezer: For longer storage, freeze roasted veggies in a tightly sealed bag for up to 2–3 months; let them thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy leftovers, warm the veggies in the oven at 350°F for 5–7 minutes or until heated through, maintaining their delightful texture in your Autumn Maple Roasted Veggie Salad.

Autumn Maple Roasted Veggie Salad Recipe FAQs

How do I choose the right Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for bright green ones that are firm and tightly packed; avoid any with yellow leaves or dark spots, which may indicate overripeness.

What’s the best way to store leftovers?
Store your roasted vegetables in an airtight container in the fridge for up to 3–4 days. To keep them fresh, make sure to separate the dressing until you’re ready to serve, which can be stored for up to a week.

Can I freeze the roasted veggies?
Very! To freeze your roasted vegetables, allow them to cool completely, then place them in a tightly sealed freezer bag. They’ll stay good for up to 2–3 months. When you’re ready to enjoy them again, thaw overnight in the fridge and reheat in the oven at 350°F for 5–7 minutes until warmed through.

What if my veggies aren’t caramelizing?
If your veggies aren’t caramelizing, it could be that they’re too crowded on the baking sheet. Make sure they are spread out in a single layer to allow even heat circulation. Also, a higher roasting temperature (around 400°F) helps with caramelization, creating that sweet, golden exterior.

Are any of the ingredients allergenic?
This recipe is versatile! If you’re concerned about allergies, be cautious with nuts and cheese, as they can be common allergens. You can easily omit or substitute these ingredients for seed-based options or plant-based cheese to make it more allergy-friendly.

Can I make this salad vegan?
Absolutely! Just substitute the feta or goat cheese with plant-based alternatives, and make sure to use pure maple syrup instead of honey, and you’ve got a delicious vegan version of the Autumn Maple Roasted Veggie Salad!