Name: Maple and Spice Roasted Winter Vegetable Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Salad:; 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 2 medium parsnips, peeled and sliced into sticks; 2 medium carrots, peeled and sliced into sticks; 1 small butternut squash, peeled, seeded, and cubed (about 4 cups); 1 medium red onion, cut into wedges; 2 tablespoons olive oil; 2 tablespoons pure maple syrup; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon black pepper; For the Dressing:; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; ½ teaspoon salt; ¼ teaspoon black pepper; Optional Garnishes:; ½ cup crumbled goat cheese or feta; ¼ cup toasted pecans or walnuts; ¼ cup dried cranberries or pomegranate seeds; Fresh parsley, chopped

Description

A hearty and colorful roasted vegetable salad glazed with maple syrup and spices, finished with a tangy maple-Dijon dressing. Perfect for winter gatherings, holiday tables, or as a plant-based main dish.

Ingredients

Scale

For the Salad:
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and sliced into sticks
2 medium carrots, peeled and sliced into sticks
1 small butternut squash, peeled, seeded, and cubed (about 4 cups)
1 medium red onion, cut into wedges
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
For the Dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
½ teaspoon salt
¼ teaspoon black pepper
Optional Garnishes:
½ cup crumbled goat cheese or feta
¼ cup toasted pecans or walnuts
¼ cup dried cranberries or pomegranate seeds
Fresh parsley, chopped

Instructions

Prepare vegetables: Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Cut vegetables into even-sized pieces.
Season: Whisk olive oil, maple syrup, cinnamon, nutmeg, smoked paprika, cumin, salt, and pepper. Toss vegetables in mixture.
Roast: Spread vegetables on sheets in a single layer. Roast 35–40 minutes, stirring halfway, until tender and caramelized.
Make dressing: Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust seasoning.
Assemble: Place roasted vegetables in serving dish. Drizzle with dressing and toss. Add garnishes before serving.

Notes

Roast vegetables in batches if pans are crowded.
Use pure maple syrup for authentic flavor.
Add garnishes just before serving for crunch and freshness.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad / Side Dish
Method: Roasting + Tossing
Cuisine: American, Seasonal

Nutrition

Serving Size: 1/6 of recipe
Calories: 280 kcal
Sugar: 14 g
Sodium: 430 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 5 mg

Keywords: maple roasted vegetables, winter vegetable salad, holiday side dish