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+ servings
Roasted vegetables

Winter Vegetable Salad Recipe

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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Perky Salads
Cuisine American
Servings 4
Calories 713 kcal

Equipment

  • Bowl
  • Roasting Tray
  • Spatula
  • Spoon
  • Oven
  • Knife
  • Parchment Paper

Ingredients
  

  • 1 small Butternut Squash (peeled and cubed)
  • 16 ounces Brussels Sprouts
  • 2 Beetroots (peeled and cubed)
  • 16 ounces Winter Greens
  • 1/2 cup Pomegranate Seeds
  • 1/2 cup Pecans
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder

For Salad Dressing

  • 1 tablespoon Dijon Mustard
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Apple Cider Vinegar
  • 2/3 cup Olive Oil (extra virgin)
  • 1/2 teaspoon Salt (to taste)

Instructions
 

  • 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.

Video

Winter Salad with Roasted Vegetables and Maple Dijon Dressing

Nutrition

Calories: 713kcal | Carbohydrates: 60g | Protein: 10g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Sodium: 1016mg | Potassium: 1598mg | Fiber: 11g | Sugar: 25g | Vitamin A: 22099IU | Vitamin C: 166mg | Calcium: 197mg | Iron: 5mg
Keyword American cuisine, Butternut Squash, Winter vegetable salad
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