Winter Salad with Roasted Vegetables and Maple Dijon Dressing

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and adds a tangy flavor.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Honey is often less expensive and has a similar sweetness.

Preheat the oven.

Rinse Brussels sprouts and cut them in half.

Peel and cube 2 medium beets.

Cube butternut squash and add to the sheet pan.

Drizzle olive oil over the vegetables.

Sprinkle garlic powder, salt, and pepper over the vegetables.

Toss the vegetables to coat them evenly.

Bake the vegetables in the oven.

While the vegetables roast, prepare the maple Dijon vinaigrette by shaking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.

Assemble the salad by placing a bed of field greens in a bowl.

Top with roasted butternut squash, beets, and Brussels sprouts.

Add pomegranate seeds and pecan pieces on top.

Pour the dressing over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens