Autumn Maple Roasted Veggie Salad: A Deliciously Healthy Twist
Enjoy the vibrant flavors of autumn with this nourishing salad, featuring roasted veggies and a delightful maple dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 1 cup sweet potatoes, diced
- 1 cup red onions, sliced
- 1/2 cup walnuts, chopped
- 1/4 cup maple syrup
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts, sweet potatoes, red onions, walnuts, olive oil, salt, black pepper, and cinnamon.
- Toss until the vegetables are well coated.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Drizzle with maple syrup and toss gently before serving.
Notes
- Feel free to add or substitute other vegetables according to your taste.
- This salad pairs well with grilled chicken or tofu for added protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Autumn Maple Roasted Veggie Salad, healthy salad, roasted veggies, fall recipes