Roasted Veggie Salad with Maple-Balsamic Dressing

December 01, 2021

Roasted Veggie Salad with Maple-Balsamic Dressing

Recipe: Roasted Veggie Salad with Maple-Balsamic Dressing

Author: Allie, Hamama Happiness Manager

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Makes: 6 Side Salads or 2 Main Dish Salads

Salad is usually more of a go-to meal in the warmer months of spring and summer, but by adding roasted seasonal vegetables and a maple-balsamic vinaigrette, you will crave salad year-round! The roasted veggies in this salad can be switched up - try using roasted brussels sprouts, carrots or zucchini! I love adding crispy seasoned chickpeas on top for crunch (and added protein) too!

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Ingredients:

  • 1 bell pepper, chopped
  • 1 large sweet potato, sliced into discs or diced
  • ΒΌ cup red onion, sliced thinly
  • 1 avocado, diced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 acorn or delicata squash, sliced thinly into half rings
  • About 6 cups spring mix / kale / arugula / romaine / cabbage or a mix
  • ΒΌ cup feta cheese
  • Thai curry seasoning (or sub with your favorite seasoning)
  • Smoked paprika
  • Cayenne pepper (optional)
  • Garlic powder



Maple-Balsamic Vinaigrette:

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  • 2 tablespoons pure maple syrup
  • 2 tsp Dijon mustard
  • 1 clove garlic, smashed
  • Β½ teaspoon sea salt
  • Β½ teaspoon ground black pepper
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 1 teaspoon fresh rosemary, finely chopped (optional)

Place vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running. Stir in the chopped herbs if using.

Instructions:

  1. Preheat oven to 400ΒΊF.
  2. Combine all of the vegetables that you are roasting (sweet potato, squash, broccoli, cauliflower) in a large bowl and stir.
  3. Stir in salt, pepper, seasonings and olive oil.
  4. Spread vegetables on a baking sheet and bake for about 30-40 minutes or until tender and golden brown.

5. Prepare the maple-balsamic dressing while the veggies roast.

6. In a large bowl, add your greens of choice. Top with roasted vegetables, avocado slices, red pepper slices & feta cheese. Finish with Hamama microgreens, crispy chickpeas or toasted nuts, and prepared dressing. Season with salt and pepper to taste. Enjoy!

Make this recipe today!

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