Maple and Balsamic Roasted Vegetable Salad

Savory (& Sweet) Eats

Things I like about this salad: 1) it's so yummy, 2) it's filling and hearty, 3) the colors are pretty and it looks great in a serving dish, 4) it's easy, and 5) it's perfect to make in large quantities...

Recipe adapted from Love & Lemons

I love the taste of roasted and caramelized vegetables - then add a savory (balsamic) and sweet (maple) dressing...salad perfection.

Ingredients:

*enough to feed 3 hungry girls for dinner (and for one girl, me, to have leftovers for lunch the next day)

• 2 cups brussels sprouts, halved
• 1 large bunch of broccoli, chopped
• 10 stalks of asparagus, chopped
• 1 sweet potato, peeled and chopped
• A few cups of arugula
• 2-4 tablespoons olive oil
• 3 tablespoons maple syrup
• 3 tablespoons balsamic vinegar
• 1/4 cup dried cranberries
• Salt and pepper
• Balsamic vinaigrette to go on top

Recipe:

1. Preheat the oven to 375F.

2. Remove outer leaves of the brussels sprouts and cut them in half. Chop the broccoli and asparagus into bite-sized pieces. Peel and chop the sweet potato:

3. Put the brussels sprouts and sweet potato in one bowl and put the broccoli and asparagus in another bowl. Pour 1.5 tablespoons of maple syrup in each bowl. Mix. Pour 1.5 tablespoons of balsamic vinegar in each bowl. Mix:

4. Drizzle a few tablespoons of olive oil in each bowl of vegetables. Top with salt and pepper to taste. Toss around until all the vegetables are fully coated.

5. Put the brussels sprouts/sweet potato mixture onto one (greased) baking sheet and put the broccoli/asparagus mixture onto another (greased) baking sheet:

6. Roast the vegetables until browned but not burnt (the brussels sprouts/sweet potatoes should take about 50 minutes and the broccoli/asparagus should take about 20 minutes):

7. Once roasted, set aside the vegetables and let them cool to about room temperature. Taste and adjust the seasoning - you might need to add more salt, pepper, maple, or balsamic. Toss all the roasted vegetables together, then add in the arugula and cranberries. Taste and drizzle some olive oil or balsamic vinaigrette on top if you prefer a salad that is more dressed:

We devoured the salad with a side of mixed fresh fruit!

Success.

Recipe to print:

1. Preheat the oven to 375F.
2. Remove outer leaves of the brussels sprouts and cut them in half. Chop the broccoli and asparagus into bite-sized pieces. Peel and chop the sweet potato.
3. Put the brussels sprouts and sweet potato in one bowl and put the broccoli and asparagus in another bowl. Pour 1.5 tablespoons of maple syrup in each bowl. Mix. Pour 1.5 tablespoons of balsamic vinegar in each bowl. Mix.
4. Drizzle a few tablespoons of olive oil in each bowl of vegetables. Top with salt and pepper to taste. Toss around until all the vegetables are fully coated.
5. Put the brussels sprouts/sweet potato mixture onto one, greased, baking sheet and put the broccoli/asparagus mixture onto another, greased, baking sheet.
6. Roast the vegetables until browned but not burnt (the brussels sprouts/sweet potatoes should take about 50 minutes and the broccoli/asparagus should take about 20 minutes).
7. Once roasted, set aside the vegetables and let them cool to about room temperature. Taste and adjust the seasoning - you might need to add more salt, pepper, maple, or balsamic. Toss all the roasted vegetables together, then add in the arugula and cranberries. Taste and drizzle some olive oil or balsamic vinaigrette on top if you prefer a salad that is more dressed.