Winter vegetable salad has roasted veggies tossed in Dijon dressing flavored with apple cider, maple syrup, Dijon mustard, and salt. These fresh veggies like squash, beetroot, and Brussels sprouts are seasoned with salt, garlic powder, and pepper with give an extra spicy lift to the salad.
Place the cubes of butternut squash, beetroot and halved Brussels sprouts on the roasting tray lined with parchment paper. Drizzle some olive oil over them and season them with garlic powder, salt, and pepper.
Bake the veggies for about 35 to 40 minutes in the preheated oven (375 F). Now, add Dijon mustard, apple cider vinegar, maple syrup, and olive oil to a bowl. Whisk them to combine and season this dressing with salt.
Take a large bowl, add lettuce leaves (or the winter greens) to it. Add roasted veggies, and dressing to the bowl. Toss them together and garnish with pecans and pomegranate seeds.