Warm Winter Salad with Maple Dijon Dressing
Healthy and simple this warm winter salad is the perfect way to stay warm during colder months! With hearty roasted vegetables, toasted pecans, cranberries and a maple dijon dressing over crisp greens this is the best way to eat more veggies!
Servings: 4
Calories: 429kcal
Ingredients
- 1 butternut squash peeled and cubed
- 16 oz Brussels sprouts halved
- 2 medium beets peeled and cubed
- 1 red onion sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 oz power greens or spring mix
- 1/2 cup pecans toasted
- 1/4 cup dried cranberries
- fresh parsley optional
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 1/2 tablespoon dijon mustard
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or use a silpat mat.
- Place the butternut squash, Brussels sprouts, beets and onion on the empty baking sheet in rows. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder.
- Toss the veggies to combine, keeping them in separate rows. Be careful to not combine them as the beets will ‘bleed’ onto the other veggies.
- Bake for 35-40 minutes, until the veggies are tender.
- Meanwhile, make the dressing in a salad jar by combining the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt and pepper. Cover with lid and shake, until ingredients are combined.
- 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 fresh parsley, dried cranberries, and pecans over the top. Drizzle with dressing and enjoy.
Nutrition
Calories: 429kcal