Just because Summer is over doesn’t mean you have to stop enjoying salad. There is a beautiful bounty of veggies Fall has to offer us and why not incorporate that into your beloved salad. This roasted vegetable salad with maple vinaigrette will have you asking for seconds, or maybe even thirds. It’s that good!
Roasted Vegetable Salad with Maple Vinaigrette
Those holiday parties are coming up, and we all know what comes with it. Weight gain! Ugh, I know… It’s so hard to stay away from all of those delicious meals, and why should we? These dinners are only once a year and we shouldn’t deprive ourselves of it. Speaking of holidays ( Christmas and Thanksgiving) this roasted vegetable salad would be the perfect dish to bring!
For all of you brussel sprout haters, this salad just might convince you how amazing they are. If I turned Erich, I can turn you too! Now if only I can easily convinced Jude as well…
I need to talk about this dressing. It is so good that I’m tempted to drink it! Yes, you heard correctly. The maple syrup in this dressing adds such a great sweetness to the salad. Now I beg of you, please don’t buy Aunt Jemima maple syrup! You want to get your hands on the real stuff, if you know what’s best for you.
Roasted Vegetable Salad with Maple Vinaigrette
Ingredients
For the salad
- 5 Carrots peeled and sliced
- 1 lbs Brussel sprouts halved
- 1 Yellow onion diced in large pieces
- EVOO,salt, and cinnamon for sprinkling vegetables before roasting
- 1 cup Cooked quinoa
- 2 cups Arugula (or any other greens will work)
- Salt and pepper to taste
- Pomegranate and pecans for garish
For the Vinaigrette
- 2 tbsp EVOO
- 1 tbsp Apple cider vinegar
- 1 tbsp Lemon juice
- 1 tbsp Maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Prepare carrots, onions and brussel sprouts- peel and slice carrots. Cut brussel sprouts in half. Dice onion in big chunks. Place them on a baking sheet. Drizzle with EVOO and sprinkle cinnamon and salt. Roast vegetables for about 20-30 minutes at 400 degrees F.
- Meanwhile, cook quinoa according to package instructions, set aside and allow to cool.
- To make vinaigrette, combine all ingredients in a container with a lid, shake it up and set aside. Allow vegetables to cool slightly, once they have cooked. Prepare salad by topping the greens with vegetables, quinoa, pecan pieces, and pomegranate seeds. Pour dressing over the top of the salad and toss to combine.
Notes
- serves 3-4 as a main dish
- serves 6-8 as a side dish
Look how beautifully colorful it is! When you try out this recipe, please leave your feedback in the comment section down below. I’d love to know if you’ve become as obsessed with this vegetable salad as I am.
-Kristeena
