Autumn Maple Roasted Veggie Salad for Cozy Fall Gatherings

Enjoy the Autumn Maple Roasted Veggie Salad that blends earthy sweetness and zesty flavors, perfect for fall gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

2 cups Brussels Sprouts Substitutes include broccoli or green beans for a similar crunch.
1 cup Butternut Squash Can replace with sweet potatoes for a similar taste.
2 cups Sweet Potatoes Substitute regular potatoes for a milder flavor.
1 cup Carrot Use parsnips for a sharper flavor.
1 medium Red Onion Substitute yellow onion or shallots for a milder taste.
2 tablespoons Olive Oil Any neutral oil works as a substitute.

For the Dressing

3 tablespoons Pure Maple Syrup Substitute honey or agave syrup for a different sweet flavor.
1 tablespoon Dijon Mustard Can be swapped with yellow mustard for a milder taste.
2 tablespoons Apple Cider Vinegar Lemon juice can be a good substitute for brightness.
to taste Salt Adjust to taste for a perfect balance!
to taste Pepper Adjust to taste for a perfect balance!

For the Salad Assembly

4 cups Mixed Greens Alternatives include spinach, arugula, or baby kale.
1 cup Dried Cranberries Substitute raisins or pomegranate seeds for a different flavor profile.
1 cup Crumbled Feta or Goat Cheese (optional) Omit for vegan; use plant-based cheese as an alternative.
1/2 cup Toasted Pecans or Walnuts Substitute any nuts or seeds you prefer.

Equipment

Oven
Baking sheet
Mixing bowl

Method

Step-by-Step Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and trim the vegetables, cutting them into even-sized pieces.
Combine prepared vegetables with olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes.
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, and lemon juice. Adjust seasoning to taste.
Mix roasted vegetables with mixed greens and drizzle with dressing. Toss gently until well combined.
Top with dried cranberries, optional cheese, and toasted nuts. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 250mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 15000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Chop vegetables into similar sizes for even roasting. Do not overcrowd the baking sheet to enhance caramelization. Enjoy the salad warm for best flavor.

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