If you’re craving hearty flavors, vibrant colors, and that irresistible balance of sweet and tangy, this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette will absolutely steal your heart. Imagine caramelized sweet potatoes, brussels sprouts, and peppers mingling with crisp greens, creamy goat cheese, crunchy pecans, and juicy cranberries, all tied together with a luscious maple Dijon dressing. It’s a celebration of texture and taste, equally perfect for cozy gatherings or nourishing solo lunches, and one of those dishes you’ll want to make on repeat.
Ingredients You’ll Need
This salad comes together with simple, produce-forward ingredients, but each one plays a starring role in the taste, color, or satisfying bite of your finished dish. Every component brings a unique personality — don’t skip a single one!
- Brussels sprouts: Halved for more caramelization and a tender, crisp bite when roasted.
- Sweet potatoes: Their natural sweetness balances the tangy vinaigrette and adds warmth.
- Red bell pepper: For a pop of color and a sweet, juicy crunch.
- Yellow bell pepper: Extra vibrance and a mellow sweetness.
- Red onion: Roasted until soft and slightly sweet, they bring savory depth.
- Olive oil: Helps the veggies roast to golden perfection and forms the base of the vinaigrette.
- Salt: Essential for coaxing out all the natural flavors.
- Black pepper: Adds a gentle warmth and peppery finish.
- Smoked paprika: Gives a subtle smokiness that brings the salad to life.
- Pecans: Toasted pecans offer a buttery crunch — don’t skip toasting them!
- Dried cranberries: Tiny jewels of sweetness to round out every bite.
- Baby arugula or mixed greens: Peppery and fresh, they lighten up the roasted flavors.
- Goat cheese: Creamy, tangy, and just a bit decadent — sprinkle generously.
- Pure maple syrup: The star of the vinaigrette, it adds natural sweetness and depth.
- Dijon mustard: Provides a piquant kick and helps emulsify the dressing.
- Apple cider vinegar: Balances the sweetness and brightens the flavor.
- Lemon juice: A hint of fresh acidity heightens every other taste.
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper — this keeps clean-up easy and ensures beautiful caramelization. Spread out the Brussels sprouts, sweet potatoes, bell peppers, and red onion on the sheet. Drizzle everything with olive oil, then shower with salt, pepper, and smoked paprika. Give the veggies a thorough toss so each piece gets glossy and seasoned, then arrange them in a single layer for even roasting. Roast for 25 to 30 minutes, stirring halfway through so every side touches the hot tray, until they’re fork-tender and gorgeously browned at the edges.
Step 2: Make the Maple Dijon Vinaigrette
While your veggies are working their magic, whisk up the dressing. In a small bowl, combine olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper. Whisk briskly until the vinaigrette is creamy and unified. The result? A sauce that expertly walks the line between sweet, tangy, and sharp — you might want to double the recipe just for drizzling over grain bowls and sandwiches later!
Step 3: Toast the Pecans
If your pecans aren’t already toasted, take just five minutes to toss them in a small dry skillet over medium heat, stirring often. When they’re fragrant and lightly golden, remove them from the heat. This quick step intensifies their nutty flavor and adds an irresistible crunch to the salad’s mix.
Step 4: Assemble the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
As soon as the vegetables are tender and caramelized, transfer them to a large bowl while still warm. Add the toasted pecans, dried cranberries, and baby arugula or mixed greens. Drizzle with the homemade vinaigrette and use gentle hands to toss everything together. The greens should wilt slightly without losing their freshness, soaking up the warmth and flavor.
Step 5: Add Finishing Touches
Now for the fun part: sprinkle the salad generously with crumbled goat cheese, and let it melt into dreamy little pockets of creaminess against the roasted vegetables. Taste once more for seasoning — maybe an extra crack of black pepper — and serve the salad right away while everything is still deliciously warm.
How to Serve Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Garnishes
You can top this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette with a handful of microgreens for even more color and a fresh crunch. Sprinkle on a few extra toasted pecans, another scattering of goat cheese, or a light dusting of smoked paprika to make the presentation as exciting as the flavor.
Side Dishes
This dish shines as a main-event salad but pairs beautifully with roasted chicken, grilled salmon, or even a vegan lentil loaf. For a cozy, complete meal, add a warm baguette or crusty whole grain bread on the side to soak up any extra vinaigrette.
Creative Ways to Present
Try serving the salad family-style on a big platter, arranging the roasted veggies in vibrant stripes over the greens, or build individual bowls for each guest. This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette also makes a gorgeous jar salad for meal prep — simply layer the dressing, roasted veggies, greens, cranberries, and pecans in a wide-mouthed jar, and crumble the goat cheese on top just before serving.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the salad cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to three days. For the freshest texture, keep the goat cheese and pecans separate and stir them in just before eating.
Freezing
While this salad tastes best fresh, you can freeze the roasted vegetable portion (without the greens, goat cheese, or vinaigrette) for up to a month. Thaw in the refrigerator overnight, then reheat gently and add the remaining ingredients just before serving.
Reheating
If you’re enjoying the salad the next day, gently warm the roasted veggies in the oven at 350°F for 10 minutes, or briefly in the microwave. Toss with fresh greens and vinaigrette when ready to eat to revive the textures and flavors.
FAQs
Can I substitute other vegetables in the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette?
Absolutely! This recipe is wonderfully flexible; feel free to swap in butternut squash, carrots, cauliflower, or whatever sturdy veggies you have. Just remember to cut everything to similar sizes to ensure even roasting.
How can I make this salad vegan?
Simply omit the goat cheese or replace it with a dairy-free alternative from the store. Everything else in this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is naturally plant-based and gluten free.
Can I prepare the salad ahead for a party?
Yes! You can roast the vegetables and make the vinaigrette up to a day in advance. Store them separately, and combine with the greens, pecans, cranberries, and goat cheese right before serving for the best texture and flavor.
What protein pairs well if I want to make this a main dish?
Grilled chicken, salmon, or chickpeas all make excellent additions. For a heartier meal, toss in drained and rinsed canned chickpeas or add some grilled tofu cubes alongside the salad.
Is the maple Dijon vinaigrette very sweet?
The vinaigrette is balanced, with noticeable sweetness from the maple syrup but plenty of tang from Dijon and vinegar. Feel free to adjust the ratio by using a little less maple or adding more lemon juice, depending on your preference.
Final Thoughts
There’s nothing like a bowl of Warm Roasted Veggie Salad with Maple Dijon Vinaigrette to brighten up any meal, whether it’s a chilly evening or a sunny lunch al fresco. It’s nourishing, packed with flavor, and colorful enough to spark joy at first glance. Give it a try — it might just become your new favorite way to eat your veggies!
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Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a delicious Warm Roasted Veggie Salad with Maple Dijon Vinaigrette that combines the natural sweetness of roasted vegetables with a tangy dressing, creating a perfect balance of flavors and textures. This salad is a great way to enjoy a variety of colorful vegetables in a satisfying and nutritious dish.
Ingredients
Roasted Vegetables:
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Salad Toppings:
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 cups baby arugula or mixed greens
- 1/4 cup goat cheese, crumbled
Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare vegetables: Place Brussels sprouts, sweet potatoes, bell peppers, and red onion on the baking sheet. Drizzle with olive oil, season with salt, black pepper, and smoked paprika. Toss to coat, then spread in a single layer.
- Roast vegetables: Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
- Make vinaigrette: Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper in a bowl.
- Assemble salad: Transfer roasted vegetables to a mixing bowl. Add pecans, cranberries, arugula. Drizzle with vinaigrette, toss gently. Sprinkle with goat cheese.
- Serve: Enjoy the salad warm.
Notes
- You can substitute butternut squash or carrots for the sweet potatoes.
- For a vegan option, omit or replace goat cheese with a dairy-free alternative.
- This salad pairs well with grilled chicken or chickpeas for added protein.
Nutrition
- Serving Size: 1 portion
- Calories: 295
- Sugar: 13 g
- Sodium: 390 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 8 mg
