Salads
Roasted Root Vegetable Salad with Maple Dijon Vinaigrette
Swap in your favourite root vegetables – sweet potatoes, potatoes or carrots would all be
fantastic. The trick is to cut the vegetables the same size for even roasting. Lunch idea: Double this Recipe and use extra roasted vegetables in power bowl lunches! Recipe courtesy of howtoeat.ca.
Updated
Ingredients
Vinaigrette
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp apple cider vinegar (15 mL)
- 1 Tbsp maple syrup (15 mL)
- 1 tsp Dijon mustard (5 mL)
Salad
- 1 1/2 cups peeled and cubed butternut squash (375 mL)
- 2 turnips, peeled and cubed
- 3 parsnips, peeled and cut into large chunks
- 10 Brussels sprouts, cut in half
- 1 Tbsp canola oil (15 mL)
- 1 Tbsp maple syrup (15 mL)
- 1 Tbsp fresh rosemary, minced (15 mL)
- 1 tsp salt (5 mL)
- 1/2 tsp pepper (2 mL)
- 4 cups baby greens (1 L)
Directions
Vinaigrette
- combine all ingredients in a jar with a tight fitting lid. Mix well and set aside.
Salad
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix together butternut squash, turnips, parsnips, Brussels sprouts, canola oil, maple syrup, rosemary, salt and pepper. Toss until evenly coated.
- Place in a single layer on prepared baking sheet and bake for 25 minutes or until vegetables are fork-tender and have begun to brown.
- Place vegetables in a large bowl and toss with dressing. Serve warm over a bed of baby greens.
Nutritional Analysis
| Calories | 228 |
|---|---|
| Total Fat | 11.2 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 650 mg |
| Carbohydrates | 30.1 g |
| Fiber | 5.5 g |
| Sugar | 13.2 g |
| Protein | 3.3 g |
| Potassium | 702 mg |
