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Maple Roasted Veggie Salad with Creamy Balsamic Dressing

Maple Roasted Veggie Salad with Creamy Balsamic Dressing

MN Veg Head
This MAPLE ROASTED VEGGIE SALAD WITH CREAMY BALSAMIC IS PRETTY MUCH FALL IN A BOWL. It's healthy, hearty, a little sweet, a little tangy, and a lot DELICIOUS!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Salad
Cuisine Vegan
Servings 8 Salads
Calories 282 kcal

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!

Nutrition

Calories: 282kcalCarbohydrates: 29gProtein: 6gFat: 18gSaturated Fat: 2gSodium: 48mgPotassium: 654mgFiber: 6gSugar: 13gVitamin A: 8314IUVitamin C: 88mgCalcium: 110mgIron: 2mg
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