Description
A warm and comforting salad featuring roasted seasonal vegetables tossed with fresh greens and a sweet-tangy maple Dijon dressing.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 2 parsnips, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups mixed greens (such as kale or spinach)
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup toasted pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato, parsnips, butternut squash, and red onion with olive oil, salt, and pepper on a baking sheet.
- Roast vegetables for 25-30 minutes until tender and lightly browned, stirring halfway through.
- Whisk together maple syrup, Dijon mustard, apple cider vinegar, and extra virgin olive oil in a small bowl to make the dressing.
- Arrange mixed greens on a serving platter, top with roasted vegetables, and drizzle with dressing.
- Garnish with toasted pecans and serve warm.
Notes
You can customize the seasonings to taste.