Name: Maple and Spice Roasted Winter Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Vegetables; 2 medium sweet potatoes, peeled and cubed (about 3 cups); 2 medium parsnips, peeled and cubed (about 2 cups); 2 medium carrots, peeled and sliced into thick coins (about 2 cups); 1 small butternut squash, peeled, seeded, cubed (about 3 cups); 1 medium red onion, cut into wedges; 1 small head Brussels sprouts, trimmed and halved (about 3 cups); Maple Spice Dressing; ¼ cup pure maple syrup; 3 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon ground cinnamon; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon ground nutmeg; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; Salad Add-Ins; ; ½ cup pomegranate seeds; ¼ cup toasted pumpkin seeds (pepitas); ½ cup crumbled feta or goat cheese (optional); 2 cups baby kale or arugula

Winter vegetables often get overlooked, yet they hold incredible depth of flavor when prepared the right way. Roasting them unlocks their natural sweetness, and when combined with maple syrup and warm spices, the result is both comforting and vibrant. A maple and spice roasted winter vegetable salad balances hearty textures with bright, sweet, and savory notes. It’s satisfying enough to stand alone as a main dish yet versatile enough to accompany roasted meats, fish, or holiday spreads. This dish brings together the best of cold-weather produce in a colorful, wholesome, and delicious way.

Ingredients

Vegetables

2 medium sweet potatoes, peeled and cubed (about 3 cups)
2 medium parsnips, peeled and cubed (about 2 cups)
2 medium carrots, peeled and sliced into thick coins (about 2 cups)
1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
1 medium red onion, cut into wedges
1 small head Brussels sprouts, trimmed and halved (about 3 cups)

Maple Spice Dressing

¼ cup pure maple syrup
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon freshly ground black pepper

Salad Add-Ins

½ cup pomegranate seeds
¼ cup toasted pumpkin seeds (pepitas)
½ cup crumbled feta or goat cheese (optional)
2 cups baby kale or arugula

Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup. Peel and cube the sweet potatoes, parsnips, and butternut squash. Slice the carrots, cut the onion into wedges, and halve the Brussels sprouts. Aim for uniform sizes so the vegetables roast evenly.

Step 2: Make the Maple Spice Dressing

In a medium bowl, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, and all spices until emulsified. This dressing doubles as a marinade for the vegetables and as a finishing drizzle for the salad.

Step 3: Toss and Arrange Vegetables

Place all prepared vegetables in a large mixing bowl. Pour about two-thirds of the maple spice dressing over them. Toss until the vegetables are evenly coated. Spread the vegetables across the two baking sheets in a single layer without overcrowding. This ensures they roast and caramelize rather than steam.

Step 4: Roast the Vegetables

Place baking sheets in the preheated oven. Roast for 25–30 minutes, flipping vegetables halfway through. They should be tender on the inside with caramelized, slightly crisp edges.

Step 5: Assemble the Salad

Allow vegetables to cool slightly for 5–10 minutes. Transfer to a serving bowl or platter. Add baby kale or arugula for freshness, then sprinkle pomegranate seeds and toasted pumpkin seeds over the top. Crumble feta or goat cheese if using. Drizzle the remaining maple spice dressing before serving. Toss gently to combine.

Conservation and Storage

This salad keeps well, making it ideal for meal prep or entertaining. Store leftovers in an airtight container in the refrigerator for up to 4 days. The vegetables may soften slightly but will retain their flavor. If preparing ahead, roast the vegetables and store them separately from the greens. Reheat the roasted vegetables at 350°F (175°C) for 10 minutes before assembling with fresh greens and toppings. Avoid freezing, as the texture of roasted vegetables and leafy greens does not hold up well.

Variations

Vegetable Options

Root vegetable swap: Substitute turnips, rutabagas, or celery root for parsnips or carrots.
Squash choices: Try acorn squash or delicata for different textures.
Beets: Add roasted golden or red beets for earthy sweetness.

Flavor Twists

Spicy kick: Add a pinch of cayenne pepper or chili flakes to the dressing.
Herbal note: Mix in fresh thyme or rosemary with the vegetables before roasting.
Citrus finish: Add fresh orange zest or juice to the dressing for brightness.

Toppings

Nuts: Use toasted walnuts, pecans, or almonds instead of pumpkin seeds.
Cheese alternatives: Try blue cheese for sharper flavor or leave it out for vegan preparation.
Grain base: Serve over quinoa, farro, or couscous to make the salad more filling.

Serving Suggestions

Main dish: Serve warm as a hearty vegetarian entrée, especially with the cheese and seeds for protein and richness.
Side dish: Pair with roasted chicken, turkey, or pork tenderloin for a balanced winter meal.
Holiday table: Present it on a large platter for a colorful, festive centerpiece.
Work lunch: Pack roasted vegetables with grains and dressing separately, then combine before eating.

Tips for Perfecting the Dish

Don’t overcrowd the pan. Crowding prevents browning and leads to steaming. Spread vegetables out for caramelization.
Use high heat. Roasting at 400°F (200°C) ensures crispy edges and deep flavor.
Stir halfway. Turning vegetables ensures even cooking and browning on all sides.
Balance the dressing. Taste and adjust seasoning—add more vinegar for tang or maple syrup for sweetness as needed.
Mix textures. The combination of roasted vegetables, crunchy seeds, juicy pomegranate, and creamy cheese creates depth and contrast.

Conclusion

Maple and spice roasted winter vegetable salad is proof that healthy dishes can be hearty, flavorful, and celebratory. The natural sweetness of roasted vegetables pairs beautifully with the warm, spiced maple dressing, while fresh greens and toppings add brightness and crunch. This salad adapts easily—swap vegetables, adjust spices, or add grains and proteins to suit the occasion. Whether it’s served at a holiday feast, as a weeknight dinner, or packed for lunch, it delivers both comfort and vibrancy. Versatile, nutritious, and deeply flavorful, this dish deserves a place in every winter kitchen.

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Maple and Spice Roasted Winter Vegetable Salad

Author: hafsahafsa
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty, colorful winter salad made with roasted sweet potatoes, squash, parsnips, carrots, and Brussels sprouts, tossed in a spiced maple dressing and topped with pomegranate, pumpkin seeds, and optional cheese. Perfect as a festive side or a satisfying vegetarian main dish.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and cubed (about 3 cups)

2 medium parsnips, peeled and cubed (about 2 cups)

2 medium carrots, peeled and sliced into thick coins (about 2 cups)

1 small butternut squash, peeled, seeded, cubed (about 3 cups)

1 medium red onion, cut into wedges

1 small head Brussels sprouts, trimmed and halved (about 3 cups)

Maple Spice Dressing

¼ cup pure maple syrup

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon freshly ground black pepper

Salad Add-Ins

½ cup pomegranate seeds

¼ cup toasted pumpkin seeds (pepitas)

½ cup crumbled feta or goat cheese (optional)

2 cups baby kale or arugula

Instructions

Prepare Vegetables
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Prepare vegetables into uniform pieces for even roasting.

Make Dressing
In a bowl, whisk maple syrup, olive oil, balsamic vinegar, Dijon mustard, and spices until combined.

Toss and Arrange
Place vegetables in a large bowl. Coat with two-thirds of the dressing. Spread evenly on baking sheets without overcrowding.

Roast
Roast 25–30 minutes, flipping halfway, until caramelized and tender.

Assemble Salad
Let vegetables cool slightly. Place in a serving bowl with greens. Add pomegranate seeds, pumpkin seeds, and cheese if using. Drizzle remaining dressing and toss gently.