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Autumn Maple Roasted Veggie Salad

Autumn Maple Roasted Veggie Salad for Cozy Fall Nights

Enjoy a hearty Autumn Maple Roasted Veggie Salad packed with seasonal root vegetables and a sweet-tangy maple dressing, perfect for cozy fall nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Brussels sprouts Can substitute with green beans.
  • 1 cup Butternut squash Can swap with pumpkin or sweet potatoes.
  • 1 cup Sweet potatoes Use regular potatoes if unavailable.
  • 1 cup Carrot Other root vegetables like parsnips can replace it.
  • 1 medium Red onion Shallots may be used for a milder flavor.
For the Dressing
  • 3 tablespoons Olive oil Can substitute with avocado oil.
  • 2 tablespoons Maple syrup Use agave syrup for a vegan option.
  • 1 teaspoon Dijon mustard Can swap with honey mustard.
  • 2 tablespoons Apple cider vinegar Lemon juice is a good alternative.
  • 1 tablespoon Fresh lemon juice Omit if using bottled vinegar.
For the Salad Base
  • 4 cups Mixed greens (arugula, spinach, baby kale) Substitute with any hearty leafy greens.
  • 1 cup Dried cranberries Replace with raisins or dried cherries.
  • 1/2 cup Feta or goat cheese Omit for a vegan version.
  • 1/2 cup Toasted pecans or walnuts Can use pumpkin seeds for a nut-free option.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • parchment paper

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Chop the Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion into uniform pieces, then toss with olive oil, maple syrup, salt, and pepper.
  3. Spread the seasoned vegetables on the prepared baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
  4. Prepare the maple dressing by whisking together olive oil, maple syrup, Dijon mustard, apple cider vinegar, fresh lemon juice, salt, and pepper until smooth.
  5. Combine the roasted vegetables with mixed greens and dried cranberries, then drizzle the dressing and toss gently.
  6. Serve warm or at room temperature, optionally topping with feta or goat cheese and toasted pecans or walnuts.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

Ensure to cut vegetables uniformly for even roasting and allow veggies to cool slightly before mixing to avoid wilting greens.

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