Description
A vibrant salad featuring roasted seasonal vegetables, tangy cheese, and a creamy maple vinaigrette, perfect as a standalone meal or a side dish.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, or your choice)
- 1 medium butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1/2 cup goat cheese, crumbled (or feta)
- 1/2 cup pecans, toasted (or walnuts)
- 1/4 cup dried cranberries or raisins
- Olive oil, salt, and pepper for roasting
- For the Maple Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the butternut squash and Brussels sprouts on the baking sheet, drizzling with olive oil and seasoning with salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- While the veggies roast, whisk together the apple cider vinegar, maple syrup, and a pinch of salt and pepper in a bowl. Slowly drizzle in the olive oil while whisking until emulsified.
- Once the veggies are roasted, assemble your salad starting with the mixed greens, layering on the roasted veggies, cheese, nuts, and cranberries.
- Drizzle with your maple vinaigrette just before serving. Toss gently to combine, and enjoy!
Notes
For best flavor, keep the vinaigrette separate until serving. This salad can also be made ahead of time without the dressing, nuts, or cheese for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: salad, roasted vegetables, fall recipes, vegetarian