Description
A warm and comforting salad featuring roasted seasonal vegetables tossed with fresh greens and a sweet, tangy maple Dijon dressing.
Ingredients
Scale
For the Crust:
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups mixed greens (such as kale or spinach)
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup chopped pecans (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash, Brussels sprouts, sweet potato, and red onion with olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
- While vegetables roast, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil in a small bowl to make the dressing.
- In a large serving bowl, combine mixed greens with roasted vegetables. Drizzle with dressing and toss gently to coat.
- Top with chopped pecans if desired and serve warm.
Notes
You can customize the seasonings to taste.