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Roasted Winter Vegetable Salad with Maple Balsamic Dressing is an easy side salad or entrée made with thyme roasted vegetables and homemade maple balsamic dressing!
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Roasted Winter Vegetable Salad with Maple Balsamic Dressing

Roasted Winter Vegetable Salad with Maple Balsamic Dressing is an easy side salad or entrée made with thyme roasted vegetables and homemade maple balsamic dressing!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4 servings
Calories 620kcal
Author Ashley C.

Ingredients

For the roasted vegetables:

  • 1 medium sweet potato peeled and chopped
  • 1 large beet or 2 small beets peeled and chopped
  • 2 large carrots cut into small pieces
  • 1/2 red onion sliced
  • 2 tablespoons olive oil
  • freshly ground pepper
  • 2 or 3 sprigs sprigs of fresh thyme

For the salad:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dijon mustard
  • 1 clove garlic minced
  • 4 ounces organicgirl sweet pea
  • 3 tablespoons pepitas
  • 1/4 cup pomegranate seeds
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees F. Arrange sweet potato, beets, carrots, and onion on a baking sheet. Drizzle with olive oil and toss. Season with pepper and thyme sprigs. Roast in oven for 25 to 30 minutes, or until tender. Remove from oven.
  • To make the maple balsamic dressing, in a small bowl whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. Season with salt and pepper, to taste.
  • To make the salads, divide the sweet pea greens between 3 or 4 salad bowls. Top each with roasted veggies, pepitas and pomegranate seeds, dividing evenly. Serve with maple balsamic dressing and enjoy!

Nutrition

Serving: 0g | Calories: 620kcal | Carbohydrates: 38g | Protein: 6g | Fat: 50g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 122mg | Potassium: 720mg | Fiber: 5g | Sugar: 21g | Vitamin A: 6795IU | Vitamin C: 14.6mg | Calcium: 75mg | Iron: 4mg