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Autumn Maple Roasted Veggie Salad

Autumn Maple Roasted Veggie Salad for Cozy Fall Nights

This Autumn Maple Roasted Veggie Salad celebrates fall's colorful bounty with hearty ingredients, perfect for cozy dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 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.
For Roasting
  • 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
For the Salad Base
  • 4 cups Mixed Greens (Arugula, Spinach, Baby Kale) Substitute with any hearty greens.
  • 1 cup Dried Cranberries Substitute with pomegranate seeds for freshness.
Optional Enhancements
  • 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.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine chopped Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion.
  3. Drizzle with olive oil and maple syrup, season with salt and pepper, and toss to coat.
  4. Spread the veggies on the baking sheet and roast for 25–30 minutes, stirring halfway through.
  5. While veggies roast, whisk together the dressing ingredients in a small bowl.
  6. After roasting, cool the veggies for 10 minutes, then combine with mixed greens and cranberries.
  7. Drizzle dressing over the salad and toss gently, adding optional toppings if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 180mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 1.4mg

Notes

Ensure vegetables are cut into uniform sizes for even roasting and avoid overcrowding the baking sheet.

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