Description
This vibrant salad is perfect for cozy evenings, family dinners, or festive gatherings. Roasted vegetables glazed with maple syrup pair beautifully with fresh greens, crunchy seeds, and a tangy maple vinaigrette, creating a dish that is both nutritious and visually stunning. It’s inspired by seasonal harvest flavors and designed to be a wholesome, shareable meal that everyone will love.
Ingredients
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2 cups baby spinach
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2 cups mixed greens (arugula, kale, or spring mix)
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1 cup butternut squash, peeled and cubed
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1 cup Brussels sprouts, halved
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1 cup carrots, sliced into ribbons or thin rounds
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1 red bell pepper, sliced
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2 tablespoons olive oil
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2 tablespoons pure maple syrup
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika
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¼ cup pumpkin seeds or sunflower seeds
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¼ cup dried cranberries
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¼ cup crumbled feta or goat cheese (optional)
Maple Vinaigrette:
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3 tablespoons olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon pure maple syrup
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Wash and prepare the vegetables: cube butternut squash, halve Brussels sprouts, slice carrots into rounds or ribbons, and slice the red bell pepper.
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In a large bowl, toss the vegetables with olive oil, maple syrup, salt, black pepper, and smoked paprika. Arrange them on a parchment-lined baking sheet in a single layer.
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Roast vegetables for 25–30 minutes, flipping halfway through, until tender and caramelized.
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While vegetables roast, toast the pumpkin or sunflower seeds in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
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In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to make the vinaigrette.
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In a large serving bowl, combine baby spinach and mixed greens. Add roasted vegetables on top, then sprinkle with toasted seeds, dried cranberries, and optional cheese.
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Drizzle the maple vinaigrette over the salad and toss gently before serving.
Notes
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You can substitute or add seasonal vegetables such as sweet potatoes, parsnips, or cauliflower.
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Adjust maple syrup in the glaze to your preferred level of sweetness.
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Roasted vegetables can be made a day ahead and reheated before serving.
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Omit cheese or use a plant-based alternative for a vegan version.
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Add protein like roasted chickpeas, lentils, or grilled tofu for a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes