Favorite Holiday Roasted Winter Vegetable Salad

One of the reasons I love Thanksgiving is because it provides the perfect opportunity to showcase some nutritious and delicious vegetable side dishes. A warm winter salad is my go-to for holiday gatherings because of how easily it comes together. Plus, it can be prepared ahead of time to make the big day a breeze.

While this is the time of year we typically enjoy our normal fall and winter favorites like colorful winter squash or one of the many varieties of potatoes (boring!), I like to take this food-centered holiday as an opportunity to prepare some of those less popular but oh-so-good root vegetables like turnips, rutabagas, and parsnips which also happen to be some of the most nutrient-dense vegetables around! Not only do these provide a healthy dose of vitamins and minerals like vitamin C and E, magnesium, potassium, antioxidants, and fiber, but they add so much flavor and dimension to your dinner table.

Of course, you can’t expect to win a crowd over with a platter of boiled turnips, so I combine these less-popular vegetables with Fall staples, roast them up in the oven, and top them off with fall-themed flavors for a colorful and nutritious dish. I serve it as a side, but it works great as a hearty, stand-alone vegan dish as well.

Besides the variety of root vegetable combinations you can try with this versatile recipe, my favorite part about this is tackling this dish in steps over the course of 2-3 days.

• Choose your vegetables, I used butternut squash, sweet potato, and brussels sprouts in addition to the parsnips, rutabaga, and turnips.

• Wash and scrub them, then peel and chop into uniform, bite-sized chunks. You can store the chopped veggies in airtight containers in the fridge until you’re ready to roast if you’re doing the first step a day ahead like me. I also take this time to prepare and store the vinaigrette.

• Combine the veggies in a large bowl and toss with olive oil, salt and pepper, and even a
  few tablespoons of the maple dijon vinaigrette if you made that ahead of time. Spread in a single layer on parchment-lined baking sheets. Make sure not to over crowd the pans so the vegetables properly roast instead of steam.

• Ovens vary so keep an eye on your veggies! I like to mix and rotate pan placement twice throughout cooking since my oven has certain hot spots. You’ll know the vegetables are done when they’ve browned and can easily be pierced with a fork. Once the veggies have cooled, you can assemble the salad or if making ahead, just pack and store them in the fridge until you’re ready to serve.

• To assemble the salad, add arugula or other winter greens to a large serving platter, top with a thick layer of roasted vegetables, and then add your garnishes: pomegranate seeds, chopped candied nuts, and the maple Dijon vinaigrette. I hate an overdressed salad so I tend to err on the drier side so it doesn’t get soggy. I make sure to keep the extra dressing out so guests can add more to their individual plates.

• I make this in a big batch because I like to have a few servings of roasted vegetables left over to blend with leftover turkey and broth in a hearty pureed soup perfect for lunch during the cold, winter season.

I hope you have a wonderful holiday season. Try this out at your next gathering and let me know what you think!

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Author: Sara Kendall

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Roasted Winter Vegetable Salad with Maple Dijon Vinaigrette

Fresh arugula is topped with hearty roasted rutabega, squash, sweet potato, brussels sprouts, parsnips, and turnips, and finished with tart pomegranate seeds, candied pecans, and a sweet and sour maple dijon vinaigrette. This hearty side dish is a nutrient-packed crowd favorite, perfect to share at your next holiday gathering

Ingredients

Roasted Winter Vegetable Salad

• 1 small butternut squash, peeled and chopped
• 1large rutabaga, peeled and chopped
• 2-3 small turnips, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 cups brussels sprouts, peeled and halfed
• 2 tbsp. avocado oil
• sea salt and freshly ground pepper, to taste
• 5 oz. arugula
• 1/2 cup pomegranate seeds
• optional: 1/3 cup chopped candied nuts like pecans or walnuts

Maple Dijon Vinaigrette

• 2 tbsp. maple syrup
• 1 tbsp. Dijon mustard
• 3 tbsp. apple cider vinegar
• 2 tsp. lemon juice
• 2 tsp. fresh thyme leaves
• 3/4 cup olive oil
• sea salt and freshly ground pepper, to taste

Instructions

Roast the vegetables

1. Preheat oven to 400 ̊ F. Line baking sheets with parchment paper or spray with nonstick cooking oil.
2. Combine the chopped vegetables into a large bowl and toss with avocado oil, salt, and pepper (you may need to do this in batches). Optional: Add 1-2 tablespoons of your prepared Maple Dijon Vinaigrette with the vegetables as well.
3. Place dressed vegetables in a single layer on baking sheets. Make sure not to overcrowd the pan.
4. Place in oven and bake for 40-50 minutes, make sure to flip vegetables 1-2 times throughout cooking. Vegetables are done when edges are browned and easily pierced with a fork.
5. While vegetables are cooking, prepare the vinaigrette.

Prepare the vinaigrette

1. Combine the maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and thyme in a medium bowl until well combined.
2. Whisk in the olive oil one tablespoon at a time until vinaigrette thickens and emulsifies then add salt and pepper to taste.
3. Can be made in advance and stored in a mason jar or tightly sealed container in the fridge.

Assemble the salad

1. Add fresh arugula to a large serving tray or dish and top with a thick layer of roasted vegetables.
2. Sprinkle the vegetables with pomegranate seeds and candied nuts, if using.
3. Add a light drizzle of the Maple Dijon Vinaigrette to the salad. I prefer to serve the remaining dressing on the side so the salad doesn't get soggy and my guests can add more to their taste.