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As the leaves begin to change and the air turns crisp, the culinary landscape transforms into a vibrant tapestry of autumnal flavors. One dish that beautifully encapsulates this seasonal bounty is the Maple Roasted Autumn Vegetable Salad. This salad is not just a celebration of fall produce; it is a harmonious blend of roasted vegetables, fresh greens, and a delightful maple dressing that makes for a wholesome and satisfying meal. Perfect as a side dish for gatherings or as a nourishing main course, this salad captures the essence of the season with every bite.

Maple Roasted Autumn Vegetable Salad

Discover the vibrant flavors of autumn with this Maple Roasted Autumn Vegetable Salad. Perfect for any gathering or as a wholesome main dish, it features roasted seasonal veggies like butternut squash, Brussels sprouts, and carrots, tossed with fresh greens and drizzled in a delightful maple dressing. Packed with vitamins and nutrients, this versatile salad can be served warm or cold. Enjoy the essence of fall in every bite with this nourishing and visually appealing salad crafted from seasonal produce!
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Ingredients
  

1 cup butternut squash, peeled and cut into 1-inch cubes

1 cup Brussels sprouts, trimmed and halved

1 cup carrots, peeled and sliced into rounds

1 red onion, diced into medium pieces

2 tablespoons extra virgin olive oil

3 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and freshly ground pepper to taste

4 cups mixed greens (choose a combination of arugula, spinach, and kale)

½ cup walnuts, lightly toasted

½ cup feta cheese, crumbled (optional)

2 tablespoons balsamic vinegar

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to create the perfect roasting environment for your vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the butternut squash cubes, halved Brussels sprouts, sliced carrots, and diced red onion.

      Season and Toss: Drizzle the extra virgin olive oil and pure maple syrup over the vegetable mixture. Sprinkle in the dried thyme, ground cinnamon, and season generously with salt and freshly ground pepper. Using your hands or a large spoon, toss everything together until all the vegetables are evenly coated in the oil and seasonings.

        Roast the Vegetables: Transfer the seasoned vegetable mixture to a baking sheet, spreading it out in a single layer for even roasting. Place it in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to ensure they roast evenly and become beautifully caramelized.

          Assemble the Salad: While the vegetables are roasting, prepare a large salad bowl by adding the mixed greens of your choice. Once the vegetables are tender and slightly cooled, arrange them artfully atop the bed of greens.

            Add Toppings: Scatter the toasted walnuts over the salad for a satisfying crunch. If desired, sprinkle the crumbled feta cheese on top for added creaminess.

              Dress the Salad: Drizzle the balsamic vinegar evenly over the salad. Gently toss the ingredients together, ensuring that the greens and toppings are well combined with the roasted vegetables.

                Garnish and Serve: Finish by garnishing with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately to enjoy the warm roasted vegetables over crisp greens.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    Presentation Tips: For an elegant presentation, serve the salad in individual bowls, arranging the vegetables and greens in a layered style. A sprinkle of extra walnuts and a dash of balsamic drizzle on top will enhance the visual appeal!