Winter Salad with Roasted Vegetables and Maple Dijon Dressing

Servings: 4

Prep Time: 10

Cook Time: 40

Winter salad with roasted seasonal vegetables, tossed with a simple maple Dijon dressing is everything you want in a healthy meal.

5 from 37 votes

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Ingredients

Salad:

2 sweet potatoes*, peeled and cubed
16 ounce bag Brussels sprouts halved
2 medium beets, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
12 cups salad greens, (arugula, spinach, Butter lettuce, etc.) About 2 6oz bags
½ cup pomegranate seeds
½ cup pecans

Maple Dijon dressing:

¼ cup apple cider vinegar
¼ cup pure maple syrup
1 tablespoon Dijon mustard
⅔ cup extra virgin olive oil
½ teaspoon salt

Instructions

Preheat the oven to 375F. Line a baking sheet with parchment paper.
Place the sweet potatoes or butternut squash, Brussels sprouts, and beets on the empty baking sheet. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows (if you combine all of them, the beets will change the color of the other veggies).
Bake for 35-40 minutes, until the veggies are fork-tender.
Meanwhile, make the dressing in a jar by combining the apple cider vinegar, maple syrup, mustard, olive oil, and salt. Cover with lid and shake, until ingredients are combined. Refrigerate the leftover dressing for up to one week.
When veggies are finished, remove them from the oven and allow them to cool down to room temperature.
To serve, create a bed of lettuce in a bowl, top with roasted veggies, sprinkle pomegranate seeds, and pecans over the top. Drizzle with dressing and enjoy.

Notes

*You can substitute the sweet potatoes for 1 small butternut squash, peeled and cubed, or a 16oz bag of cubed butternut squash, often found in the freezer aisle.

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