Maple Balsamic Fall Salad Dinner Recipe
If you’re tired of the same old salad routine, this maple balsamic fall salad is here to shake things up. Imagine crisp greens tossed with a tangy-sweet dressing that’s basically fall in a bowl. The maple syrup adds that comforting sweetness, while the balsamic vinegar balances it out with a sharp bite. Together, they create a dressing you’ll want to pour on everything. This isn’t just a salad; it’s an experience. So, if you’re looking to elevate your dinner game and pretend you’re at some fancy dinner party, this one’s for you.
Maple Balsamic Fall Salad Dinner Recipe
A delightful fall salad with greens, roasted vegetables, and a rich maple balsamic dressing that balances sweetness and acidity.
Ingredients
- 4 cups mixed greens e.g., arugula, spinach, or baby kale
- 1 medium butternut squash peeled and cubed
- 1/2 red onion thinly sliced
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed butternut squash and red onion with olive oil, salt, and pepper.
- Roast the vegetables for 20 minutes, flipping halfway.
- In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, and olive oil.
- In a large bowl, toss the greens with roasted vegetables.
- Drizzle the dressing over the salad and toss to coat.
- Serve immediately or refrigerate for a chilled option.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Vitamin A: 90%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips
- For added protein, throw in some grilled chicken or roasted chickpeas.
- Roasting the vegetables longer enhances the caramelized flavor, so don’t rush it!
- You can swap the maple syrup for honey if you prefer.
- Adding nuts like pecans or walnuts can add a nice crunch.
- Make the dressing ahead of time to save a few minutes.
