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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel the carrots and parsnips, then cut them into 2-inch batons. Halve the Brussels sprouts, and slice the red onion into thin wedges.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a large serving bowl, add the spring mix or arugula. Top with the roasted vegetables, toasted pecans, dried cranberries, and crumbled feta cheese.

Step 8

Drizzle the salad with the dressing and toss gently to combine. Serve immediately.

Nutrition Facts

Serving size	(1449.0g)

Amount per serving	% Daily Value*
Calories	1731.4

Total Fat 106.4g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 18.2g
Cholesterol 73.3mg	0%
Sodium 4071.8mg	0%
Total Carbohydrate 178.1g	0%
Dietary Fiber 40.2g	0%
Total Sugars 89.0g
Protein 36.8g	0%

Vitamin D 12IU	0%
Calcium 820.9mg	0%
Iron 9.6mg	0%
Potassium 3158.1mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 8.1%

Carbs: 39.2%