Winter Salad with Roasted Vegetables and Maple Dijon Dressing

Name: Winter Salad with Roasted Vegetables and Maple Dijon Dressing
Prep time: 10 min
Cook time: 40 min
Yield: 4 serving
Ingredients: 2 sweet potatoes*; 16 ounce bag Brussels sprouts halved; 2 medium beets; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 12 cups salad greens; ½ cup pomegranate seeds; ½ cup pecans; ¼ cup apple cider vinegar; ¼ cup pure maple syrup; 1 tablespoon Dijon mustard; ⅔ cup extra virgin olive oil; ½ teaspoon salt

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
367 kcal
Course
Salad
Cuisine
American

Winter Salad with Roasted Vegetables and Maple Dijon Dressing

Iris Warren

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

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Serving 1 salad Calories 367kcal (18%) Carbohydrates 47g (16%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 735mg (31%) Potassium 1486mg (42%) Fiber 13g (52%) Sugar 16g (32%) Vitamin A 19600IU (392%) Vitamin C 120mg (133%) Calcium 283mg (28%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 367 kcal

% Daily Value*

Serving	1 salad
Calories	367kcal	18%
Carbohydrates	47g	16%
Protein	11g	22%
Fat	18g	28%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Sodium	735mg	31%
Potassium	1486mg	32%
Fiber	13g	52%
Sugar	16g	32%
Vitamin A	19600IU	392%
Vitamin C	120mg	133%
Calcium	283mg	28%
Iron	5mg	28%