Enjoy a delicious Warm Roasted Veggie Salad paired with Wild Rice Casserole, featuring a tasty Maple Dijon Vinaigrette. No canned soups!
Ingredients
Scale
2 medium sweet potatoes, diced
1 lb Brussels sprouts, halved
1 medium red onion, sliced
2 cups cherry tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
4 cups mixed greens
Instructions
Preheat your oven to 400°F (200°C).
While the oven is preheating, wash and dice the sweet potatoes, halve the Brussels sprouts, and slice the red onion. Toss them together in a large bowl.
Drizzle olive oil over the mixed vegetables, followed by salt and pepper to taste. Toss well to ensure even coating.
Place the seasoned vegetables on a parchment-lined baking sheet and roast for about 25-30 minutes. Stir halfway through for even cooking.
In a small bowl, combine balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk until well blended.
Once the roasted veggies are well-cooked, remove them from the oven and let them cool slightly. In a large bowl, combine the mixed greens with the roasted vegetables.
Pour the Maple Dijon Vinaigrette over the salad components. Gently toss everything together to ensure the dressing is evenly distributed.
Transfer the salad to a serving platter or individual bowls. Enjoy your warm roasted veggie salad!
Notes
This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is designed to be both delicious and nutrient-rich, making it the perfect addition to your dinner table.
