Description
A wholesome, colorful, and nutrient-packed salad perfect for the winter season featuring roasted vegetables, crisp greens, crunchy nuts, and a tangy maple Dijon dressing for a satisfying balance of flavors.
Ingredients
2 cups mixed greens (spinach, kale, or arugula)
1 small sweet potato, peeled and cubed
1 cup Brussels sprouts, halved
1/2 cup cooked quinoa
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup feta cheese (optional)
2 tbsp olive oil
Salt and black pepper, to taste
**Maple Dijon Dressing:**
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20–25 minutes until golden and tender, stirring halfway through.
4. In a large bowl, combine greens, cooked quinoa, cranberries, and roasted vegetables.
5. Whisk together all dressing ingredients until emulsified.
6. Drizzle dressing over the salad and toss gently to combine.
7. Top with chopped nuts and feta cheese if desired.
8. Serve warm or at room temperature.
Notes
You can substitute sweet potatoes with butternut squash for a variation.
Add grilled chicken or tofu for a protein boost.
This salad stores well in the fridge for up to 2 days — just keep the dressing separate until ready to serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasted
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: winter salad, healthy salad, quinoa salad, roasted vegetable salad, maple dijon dressing, vegetarian salad