Roasted Veggie Fall Salad with Maple Dijon Dressing
When the colder temperatures arrives we’re instantly craving warmer foods, and more carb heavy options. In many ways, salads are pushed aside because we naturally gravitate away from them.
However, there is something about a gorgeous salad with all the flavor components that blend seamlessly together and capture the essence of the season, and that’s this fall salad!
Since I can enjoy any kind of salad with random ingredients, I like to keep the process of throwing one together as effortless as possible. There are many flavor components to this salad, but I promise you it’s easy peasy and so worth your time!
I love this salad for countless reasons! It’s fairly quick, easy, packs color, fiber, protein, you can feature whatever grain you like, it packs a variety of nutrients, its filling, sweet yet savory, perf for your holiday table spread, the dressing pairs perfect with the salad, you can add goat cheese or a soft vegan cheese, you can roast the veggies with herbs, it’s affordable, and you can even add a protein if desired!
If you’re searching for the perfect fall salad, this is it! You hav to try this new Roasted Veggie Salad with Maple Dijon Dressing!
Why this recipe is great:
Fiber packed
Veggie Packed
Flavor packed
Perfect for fall
Filling
You can add a protein
You can add cheese
The dressing!
Vegan Roasted Veggie Fall Salad with Maple Dijon Dressing
- Total Time: 55 minutes
Ingredients
Salad:
- 2 cups arugula
- 2 cups cooked rice, bulgur or brown rice
- 2 cups roasted brussels, quartered
- 1 cup roasted chopped beets
- 1 cup roasted butternut squash
- 1/4 cup dried cranberries
- 1/4 cup chopped pistachios
Dressing:
- 2 tbsp maple syrup
- 1 tbsp Dijon
- 1/3 cup olive oil
- 2 tbsp Apple cider vinegar
- Salt/pepper as needed
Instructions
- Preheat oven to 400 degrees. Place all the pre chopped butternut squash, beets and brussels sprouts on a lined baking sheet. Toss and coat with a lil olive oil, sprinkle with salt. Roast for 45 mins, tossing and turning the veggies to prevent burning every 15 mins or so. Remove the brussels after about 20 minutes or until crispy. Keep the beets and butternut squash in there for the full 45 until butternut is slightly crispy.
- Dressing: In a shallow dish combine all the ingredients and whisk until smooth.
- Allow the roasted veggies to slightly cool and toss in a bowl with the remaining ingredients. Drizzle with dressing and enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Pancakes
- Cuisine: Breakfast/Dessert
Nutrition
- Serving Size: 2
