This MAPLE ROASTED VEGGIE SALAD WITH BALSAMIC DRESSING is basically fall in a bowl and might be a great addition to your holiday table. It will look AND taste perfect next to all of your traditional sides, like mashed potatoes, stuffing, and green bean casserole. Or, you could just enjoy this any time of the year because it’s nutritious AND delicious!
Let’s Make This Maple Roasted Fall Veggie Salad with Balsamic Dressing
Start by making the candied pecans. Melt butter in a small saucepan over medium heat and then add the pecans. Heat for about 2-3 minutes, stirring often. Add water, coconut sugar, and brown sugar and cook for another 2-3 minutes. Remove pan from heat and stir in vanilla, cinnamon, and sea salt. Spread pecans in an even layer on a roasting pan and bake at 350°F for just 5-7 minutes. Remove from the oven and let cool to harden while you prepare the other ingredients.
Prepare the Maple Roasted Veggies
- Wash, de-stem, and slice Brussels sprouts lengthwise. Remove any wilted or damaged outer leaves.
- Peel and chop butternut squash into small cubes.
- Prepare glaze by mixing olive oil, maple syrup, cinnamon, nutmeg, cayenne, and salt.
- Pour glaze over veggies and transfer to a roasting pan. Spread out evenly on a roasting pan. Turn Brussels sprouts cut side down.
- Bake at 425°F for 20-30 minutes, or until tender and slightly caramelized.
Make the Creamy Balsamic Dressing
While your veggies are roasting, make the dressing. Add the following to a blender and blend until creamy:
- ¼ cup tahini
- ¼ cup water to thin (adjust to preference)
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or 2 dates)
- 1 garlic clove
Prepare the Rest of the Salad
- Prepare the kale by washing, removing the thick stems, and chopping the leaves.
- Dice the green apple. I leave the skin on, here’s why.
- Shred the purple cabbage
Love Brussels sprouts? Try these CARAMELIZED BUFFALO BRUSSELS SPROUTS.
Or, use your leftover squash and make this BUTTERNUT SQUASH PASTA WITH THYME AND FRIED SAGE
Maple Roasted Veggie Salad with Creamy Balsamic Dressing
Ingredients
Candied Pecans
- 1 Cup Pecans
- 1 tablespoon Vegan Butter
- 2 tablespoon Coconut Sugar
- 1 tablespoon Brown Sugar
- 2 tablespoon Water
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
Salad
- 1 Pound Butternut Squash Peeled and cubed
- 1 Pound Brussels Sprouts Sliced lengthwise
- 2 tablespoon Olive Oil
- 1 tablespoon Maple Syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Cayenne Optional
- 1 Green Apple Diced
- 1 Cup Purple Cabbage Shredded
- 1 Bunch Kale De-stemmed and chopped
Creamy Balsamic
- ¼ Cup Tahini + ¼ Cup Water
- 3 tablespoon Balsamic Vinegar
- 1 tablespoon Maple Syrup Or, 2 pitted dates
- 1 Garlic Clove
Instructions
Candied Pecans
- Preheat oven to 375°F
- Start by making candied pecans. Melt 1 tablespoon of vegan butter in saucepan over medium heat. Add pecans and stir to coat. Roast for about 2-3 minutes
- Add water and both sugars. Stir to dissolve and cook for another 2-3 minutes
- Remove from heat and stir in the vanilla, cinnamon, and a pinch of salt
- Spread pecans evenly on a baking sheet and transfer to oven. Bake for 5-7 minutes. Remove from oven and let cool to slightly harden
Creamy Balsamic Dressing
- While pecans are roasting, combine all dressing ingredients in a blender and blend until super creamy. Adjust with water if a thinner consistency is desired
Salad
- Increase oven temperature to 425°F
- Wash, de-stem, and slice Brussels sprouts lengthwise. Remove any wilted or damaged outer leaves
- Peel and chop butternut squash into small cubes (similar in size to halved Brussels sprouts)
- Prepare the glaze by mixing olive oil, maple syrup, cinnamon, nutmeg, and cayenne (optional)
- Pour glaze over veggies and stir to coat. Transfer to a baking sheet and spread out evenly. Turn Brussels sprouts cut-side down. Add salt and cracked pepper to taste
- Bake for about 20-30 minutes, or until tender and slightly caramelized
- Top kale and shredded cabbage with roasted veggies, chopped green apple, candied pecans, and creamy balsamic!
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