Caramelized Vegetable Salad
Elevate your salad game with this irresistible Caramelized Vegetable Salad, a vibrant medley of roasted carrots, parsnips, Brussels sprouts, and red onion, caramelized to perfection with a touch of maple syrup. Nestled over a bed of fresh spring mix or arugula, this wholesome dish is topped with toasted pecans, tangy cranberries, and creamy feta cheese for a delightful blend of textures and flavors. Finished with a homemade honey-Dijon vinaigrette, this salad strikes the perfect balance between savory and sweet. Ideal for a healthy lunch, a show-stopping side dish, or a light dinner, this recipe is both nutrient-packed and full of gourmet appeal. Easy to prepare in under an hour, it’s a delicious way to transform simple ingredients into an elegant meal.
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 1 large Red onion
- 250 grams Brussels sprouts
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Spring mix or arugula
- 0.5 cup Pecans
- 0.25 cup Cranberries
- 0.5 cup Feta cheese
- 1 teaspoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the carrots and parsnips, then cut them into 2-inch batons. Halve the Brussels sprouts, and slice the red onion into thin wedges.
In a large mixing bowl, combine the prepared vegetables. Drizzle with 2 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss until evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet. Roast for 30-35 minutes, turning once halfway through, until caramelized and tender.
While the vegetables are roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove from heat and set aside.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 tablespoon of honey to create the dressing.
In a large serving bowl, add the spring mix or arugula. Top with the roasted vegetables, toasted pecans, dried cranberries, and crumbled feta cheese.
Drizzle the salad with the dressing and toss gently to combine. Serve immediately.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 89.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 821 mg | 63% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
