Description

A colorful, autumn-inspired salad featuring roasted seasonal vegetables tossed in a tangy maple‑mustard dressing and finished with crunchy nuts and fresh greens.

Ingredients

2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
1 large sweet potato, peeled and cubed
1 red onion, cut into wedges
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
4 cups mixed salad greens (arugula, spinach, etc.)
½ cup pecans or walnuts, roughly chopped
¼ cup dried cranberries
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Brussels sprouts, butternut squash, sweet potato, and onion with 3 tablespoons olive oil, salt, and pepper on the baking sheet.
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
While veggies roast, whisk together dressing ingredients in a small bowl.
In a large salad bowl, combine mixed greens, roasted vegetables, nuts, and dried cranberries.
Drizzle dressing over salad and toss gently to coat.
Serve immediately, optionally topped with feta or goat cheese.

Notes

Swap squash for pumpkin or carrots depending on what’s in season.
To deepen flavor, add a pinch of smoked paprika or cinnamon to the veggies before roasting.
For extra protein, toss in roasted chickpeas or grilled chicken.
Make it dairy-free by omitting cheese or using plant-based feta.
Leftover salad dressing stores in the fridge up to one week—shake well before using.