Are you tired of boring, bland salads that leave you unsatisfied? Prepare to revolutionize your meal experience with this mouthwatering Warm Roasted Veggie Salad with Maple Dijon Vinaigrette! This isn't just another salad – it's a culinary adventure that combines the caramelized sweetness of roasted vegetables, the crunch of toasted walnuts, and a tantalizing maple Dijon dressing that will make your taste buds dance with joy. Perfect for health-conscious foodies and flavor enthusiasts alike, this recipe promises to elevate your home cooking from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 cups mixed greens
- ¼ cup walnuts, toasted
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize and develop rich flavors.
- Prepare your mixed vegetables. Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the chopped vegetables. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss the vegetables until they are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded, as this can cause steaming instead of roasting.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure even roasting.
- While the vegetables are roasting, prepare the maple Dijon vinaigrette. In a small bowl, whisk together 1 tablespoon of maple syrup and 1 tablespoon of Dijon mustard. Gradually drizzle in 2 tablespoons of olive oil while whisking continuously until the dressing is well combined and emulsified. Season with salt and pepper to taste.
- Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
- In a large salad bowl, add 2 cups of mixed greens. Top with the warm roasted vegetables.
- Drizzle the maple Dijon vinaigrette over the salad, and gently toss to combine, ensuring the greens and vegetables are evenly coated.
- Finally, sprinkle the toasted walnuts over the salad for added crunch and flavor. Serve immediately while warm.
Tips
- Vegetable Selection: Choose fresh, firm vegetables for the best roasting results. Cut them into uniform sizes to ensure even cooking and beautiful caramelization.
- Roasting Perfection: Don't overcrowd the baking sheet! Give your vegetables breathing room to roast, not steam. This ensures those beautiful crispy edges and maximum flavor development.
- Dressing Technique: Whisk your vinaigrette slowly and steadily. The key to a perfect emulsion is gradually incorporating the oil while whisking continuously.
- Nut Toasting Hack: Toast your walnuts in a dry skillet for 3-5 minutes before adding them to the salad. This brings out their rich, nutty flavor and adds an incredible depth to the dish.
- Serving Tip: Serve the salad immediately while the vegetables are still warm. The heat helps the dressing meld with the greens and creates a truly irresistible dining experience.
Nutrition Facts
Calories: 156kcal
Carbohydrates: 11g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
