Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
If you’re craving something that delivers all the comfort (and color!) of roasted veggies with the zing of a tangy-sweet dressing, let me introduce you to your new obsession: Warm Roasted Veggie Salad with Maple Dijon Vinaigrette. This dish is everything I want in a salad on a chilly night: hearty sweet potatoes, caramelized Brussels sprouts, vibrant peppers, all brought together by toasty pecans and cranberries, then draped in a luscious maple-Dijon dressing. It’s satisfying enough for a main course but also makes a knockout holiday side.
Ingredients You’ll Need
The beauty of this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is how simple, fresh ingredients are transformed into something truly special. Each item adds its own color, texture, or depth, creating a salad that’s as gorgeous to look at as it is delicious to eat.
- Sweet Potato: Roasts up tender and slightly sweet, anchoring the salad with cozy vibes and vibrant orange color.
- Brussels Sprouts: These little guys caramelize beautifully, providing nutty undertones and crunch when roasted well.
- Red Bell Pepper: For juicy pops of sweetness and a burst of ruby color throughout the salad.
- Red Onion: Adds mellowed sharpness and just the right amount of sweetness after roasting.
- Zucchini: Soaks up the seasonings, offering moisture and a soft bite among the sturdier veggies.
- Olive Oil: Essential for silky roasting and flavoring both the vegetables and the vinaigrette.
- Dried Thyme: Lends earthy, herbaceous flavor that plays wonderfully with roasted veggies.
- Salt & Black Pepper: Because every good dish needs balance and a sprinkle of seasoning.
- Mixed Salad Greens or Baby Spinach: The fresh, leafy base that contrasts beautifully with all those warm, roasted flavors.
- Pecans (toasted): For crackling crunch and toasty flavor (plus, they’re irresistible with maple syrup).
- Dried Cranberries: Chewy, jewel-like pops of tart sweetness in every bite.
- Goat Cheese (optional): A creamy finishing touch that adds richness and tang if you like (I always do!).
- Maple Syrup: Sweetens the vinaigrette naturally and enhances the caramel notes in the roasted veggies.
- Dijon Mustard: The zippy backbone of the dressing, balancing sweetness with acidity.
- Apple Cider Vinegar: Brightens everything up with a mild, fruity tang.
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Step 1: Prep Your Veggies and Oven
Start by firing up your oven to 425°F and lining a baking sheet with parchment paper—this keeps cleanup easy and helps the vegetables caramelize without sticking. Peel and chop your sweet potato, halve those Brussels sprouts, and get the bell pepper, red onion, and zucchini into bite-sized pieces. Giving your veggies similar sizes means they’ll roast evenly.
Step 2: Season and Roast the Vegetables
In a large bowl, toss together all your chopped vegetables with olive oil, dried thyme, salt, and black pepper. Mix well so every piece gets slicked with seasoning. Spread them out on your prepared sheet—don’t crowd them so they roast, not steam! Pop the pan in the oven and let the vegetables roast for 20-25 minutes, stirring halfway through, until they’re fork-tender and irresistibly golden at the edges.
Step 3: Whisk Up the Maple Dijon Vinaigrette
While the veggies are roasting, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl or jar. The result: a silky vinaigrette that’s the perfect combination of sweet, tangy, and punchy—it ties the entire salad together. Give it a taste and adjust the seasoning as you like!
Step 4: Assemble Your Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Now comes the fun part. Lay out your salad greens on a platter or a roomy salad bowl. Pile on the warm, golden roasted veggies. Scatter pecans and dried cranberries across the top, then sprinkle with crumbled goat cheese if you want maximum creaminess. Drizzle generously with your maple Dijon vinaigrette and try not to swoon.
Step 5: Serve While Warm
This salad is all about the contrast of temperatures and textures. Serve it right away so the warm vegetables gently wilt the greens and the goat cheese gets just a little melty. Every forkful is a delicious adventure—from caramelized bites to tangy hits of the dressing and nutty-crunchy surprises.
How to Serve Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Garnishes
A sprinkle of extra toasted pecans or a few fresh thyme leaves over the top makes this salad nearly too pretty to eat. If you’re feeling decadent, an extra flourish of goat cheese or some cracked black pepper really finishes things off beautifully.
Side Dishes
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is hearty enough to stand alone, but it’s also a perfect partner for simple proteins. Serve alongside grilled chicken, roasted salmon, or even a quinoa pilaf for a nourishing dinner. On holidays, let it shine beside your main course—turkey, ham, or roasted tofu for a serious vegetarian spread.
Creative Ways to Present
For a showstopping starter, try plating this salad in individual bowls with a drizzle of vinaigrette tableside. Or, pile it onto a serving board for a rustic, help-yourself look that invites guests to dig in. It’s fantastic for potlucks—assemble at home and add the dressing just before serving for ultimate freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Warm Roasted Veggie Salad with Maple Dijon Vinaigrette keeps surprisingly well. Store any extra salad tightly covered in the fridge for 2-3 days. Keep the dressing on the side for best results—the greens will stay fresher that way, and you can toss everything together just before serving again.
Freezing
While roasted veggies freeze well, I don’t recommend freezing the assembled salad (especially the greens and goat cheese). However, you can prep a batch of roasted vegetables ahead of time, let them cool, and freeze in airtight containers for up to a month. Simply thaw overnight in the fridge and reheat before adding to the salad.
Reheating
To enjoy your salad warm all over again, reheat just the vegetables (not the greens) in a 350°F oven for about 8-10 minutes or until heated through. Once you’ve added the warm veggies back on top of your fresh greens, finish with pecans, cranberries, and a fresh drizzle of vinaigrette to revive all those flavors.
FAQs
Can I use different vegetables in this salad?
Absolutely! This salad is wonderfully flexible. Try swapping in butternut squash for sweet potato, or throw in mushrooms or carrots for extra heartiness. Use whatever is in season or in your fridge—just keep roasting times in mind.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 2-3 minutes, stirring often until fragrant and golden. They can go from perfectly toasty to burnt in seconds, so keep an eye on them!
Is there a vegan option for the goat cheese?
Yes! Omit the goat cheese altogether, or use your favorite vegan cheese crumble for a similar creamy tang. The salad is delicious either way thanks to the robust flavors from the roasted vegetables and vinaigrette.
Can I make the maple Dijon vinaigrette ahead of time?
Definitely. You can whisk together the vinaigrette a few days in advance and keep it in the fridge. Shake well before using, as the ingredients may separate a bit as they stand.
How can I make this salad meal-prep friendly?
Roast the vegetables and store them separately from the greens and toppings. When you’re ready to eat, quickly warm the veggies, toss with fresh greens, and finish with your vinaigrette, nuts, fruit, and cheese. That way, every serving tastes freshly made!
Final Thoughts
If you’re searching for the ultimate crowd-pleasing salad that’s as cozy as it is vibrant, give Warm Roasted Veggie Salad with Maple Dijon Vinaigrette a try. It’s easy to make, endlessly riffable, and guaranteed to brighten any table with color, flavor, and warmth. Don’t be surprised if you find yourself making it on repeat, season after season!
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Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful Warm Roasted Veggie Salad with Maple Dijon Vinaigrette that combines the earthy flavors of roasted vegetables with a sweet and tangy dressing. This colorful and nutritious salad is perfect for a satisfying meal or a flavorful side dish.
Ingredients
Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 4 cups mixed salad greens or baby spinach
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese (optional)
Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast Vegetables: Toss sweet potato, Brussels sprouts, bell pepper, onion, and zucchini with olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until tender and caramelized, stirring halfway.
- Make Vinaigrette: Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the vinaigrette.
- Assemble Salad: Arrange salad greens on a platter, top with roasted vegetables, pecans, cranberries, and goat cheese. Drizzle with vinaigrette.
Notes
- You can substitute butternut squash for sweet potato or add mushrooms for extra flavor.
- This salad can be enjoyed slightly chilled for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Course, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 260
- Sugar: 15 g
- Sodium: 360 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 5 mg
