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.