Roasted Root Vegetable Salad with Maple Dijon Vinaigrette

Clock Icon 45 minutes |
Servings: 4 |
Prep: 20 minutes |
Cook: 25 minutes

Roasted Root Vegetable Salad with Maple Dijon Vinaigrette

Clock Icon 45 minutes
Servings: 4
Prep: 20 minutes
Cook: 25 minutes

Roasted Root Vegetable Salad with Maple Dijon Vinaigrette

Clock Icon 45 minutes
Servings: 4
Prep: 20 minutes
Cook: 25 minutes

Ingredients

Ingredients

  • 1 1/2 cups peeled and cubed butternut squash (375 mL)
  • 2 Peak of the Market turnips, peeled and cubed (2)
  • 3 Peak of the Market parsnips, peeled and cut into large chunks (3)
  • 10 Brussels sprouts, cut in half (10)
  • 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)

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)

Method

  1. Combine all vinaigrette ingredients in a jar with a tight fitting lid. Mix well and set aside.
  2. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  3. In a large bowl, mix together butternut squash, turnips, parsnips, Brussels sprouts, canola oil, maple syrup, rosemary, salt and pepper. Toss until evenly coated.
  4. 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.
  5. Place vegetables in a large bowl and toss with dressing. Serve warm over a bed of baby greens.