Roasted Vegetable Salad with Apple Vinaigrette
Roasted Vegetable Salad with Apple Vinaigrette is the perfect healthy side dish to any meal. Roasted vegetables, apples and walnuts and drizzled with a savory apple vinaigrette, this Roasted Vegetable Salad is an easy holiday side dish to serve up to a hungry crowd.
Healthy holiday food…. three words that do not automatically run together in a sentence. Well, we are about to change that negative nelly way of thinking, my friend, with this Roasted Vegetable Salad with Apple Vinaigrette recipe. Talk about an easy holiday side dish to whip together with no effort at all, this Roasted Vegetable Salad is hearty, delicious and packed with so much flavor you will be scooping out seconds before the turkey even hits the table! Yes, it’s really THAT good!
.. and pretty .. and we all know in the face of critical in-laws, friends and family, pretty food is important too 🙂
This Roasted Vegetable Salad with Apple Vinaigrette recipe is so easy to throw together and the great thing is that you don’t have to wait until the holidays to eat it. This is a delicious, healthy side to add to any meal and the best part is that you are simply chopping up some veg, adding some seasoning and popping the pan into the oven. Bing, Bam, Boom … you are done!
APPLE VINAIGRETTE
What is apple vinaigrette? Apple vinaigrette is an easy savory vinaigrette that can be used to dress salads, vegetables and pasta salads. Made using apples, oil, spicy mustard and seasonings, this apple vinaigrette recipe is brought together easily in blender or small food processor.
DO YOU BOIL VEGETABLES BEFORE ROASTING THEM?
Nope, that’s why this Roasted Vegetable Salad is so awesome. You simply wash, peel (if applicable), add them to your pan with some olive oil and bake them in your oven. Roasted vegetables are perfectly cooked when they are still sturdy but with a bit of give, fork tender is ideal.
CAN I CHANGE UP THE VEGGIES?
Go for it!! Brussel sprouts not your jam? Leave them out and add in broccoli. Don’t care for sweet potatoes? Try substituting baby red potatoes instead. This recipe is completely customizable to your tastes. Don’t feel brave enough to try apple vinaigrette? Leave it off and serve your Roasted Vegetable Salad with just an extra drizzle of olive oil. Trust me, it’s all good.
HOW YOU DO MAKE ROASTED VEGETABLE SALAD?
Easy! To make this Roasted Vegetable Salad with Apple Vinaigrette, start by washing your brussel sprouts, sweet potatoes, apples and asparagus and pre-heating over to 400 degrees. Trim the bottoms of the brussel sprouts and cut in half top to bottom.
Add to a large mixing bowl and set aside. Next, peel the sweet potato and chop into bite sized pieces. Add to the mixing bowl. Then, grab the asparagus and lightly break the stalks in half, it will naturally break in the best spot. Discard the bottom ends and then chop the tops (flower ends) into one inch pieces and also add them to the mixing bowl. Chop the red onion into large pieces and then peel, core and chop your apple.
Add both the the other veggies and lightly toss with olive oil and seasonings. Line a baking pan with parchment paper and pour the vegetable out on a single layer. Move the pan to the oven and cook for 25 minutes.
While your vegetables are roasting, peel, core and large chop an apple and add to a blender or small food processor. Add in the spicy mustard, spices, apple cider, vinegar, lemon and oil. Mix on high until all ingredients are well incorporated and you have a smooth creamy dressing. Five minutes before you Roasted Vegetable Salad is done, open up the oven door and sprinkle the chopped walnuts evenly over the vegetables.
Continue cooking for five minutes and when the Roasted Vegetable Salad is done, remove from the oven and move to a serving dish. Dress with apple vinaigrette and lightly toss to combine.
Looking for more easy healthy recipes to share with your family and friends? Check a few of my favorite healthy recipes below.
MORE HEALTHY RECIPES
- Baked Chicken Meatballs
- Spicy Thai Chicken with Coconut Lime Quinoa
- Baked Blueberry Pecan Oatmeal
- Cilantro Lime Chicken Tacos
SHOP THIS RECIPE
Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking Sheet – perfect for roasting veggies and especially making cookies FASTER
Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR) – next to my husband, my most favorite thing
Weck 762 Tulip Jelly Jar, SET of 6 – looks so long to find out what these jars are called .. now I can’t get enough of them!
Enjoy!
IF YOU’VE MADE THIS, PLEASE GIVE IT A STAR RATING BELOW!
Roasted Vegetable Salad with Apple Vinaigrette
Ingredients
- 1/3 red onion chopped
- 1 large sweet potatoes peeled and chopped
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1/3 cup olive oil
- 1 cup walnuts chopped
- 8 stalks asparagus chopped
- 16 ounces brussel sprouts cleaned, cut in half
- 1 large honeycrisp apple peeled, cored, chopped
- 1 tablespoon dijon or spicy brown mustard
- 1 tablespoon brown sugar
- 1/8 cup apple cider vinegar
- 2 tablespoons apple juice or apple cider
- 1/3 cup olive oil
- 1/2 lemon juiced
- 1/2 teaspoon salt
Roasted Vegetable Salad
Apple Vinaigrette
Instructions
Roasted Vegetables
- To make this Roasted Vegetable Salad with Apple Vinaigrette, start by washing your brussel sprouts, sweet potatoes, apples and asparagus and pre-heating over to 400 degrees.
- Trim the bottoms of the brussel sprouts and cut in half top to bottom. Add to a large mixing bowl and set aside. Next, peel the sweet potato and chop into bite sized pieces. Add to the mixing bowl. Then, grab the asparagus and lightly break the stalks in half, it will naturally break in the best spot. Discard the bottom ends and then chop the tops (flower ends) into one inch pieces and also add them to the mixing bowl. Chop the red onion into large pieces and then peel, core and chop your apple. Add both the the other veggies and lightly toss with olive oil and seasonings. Line a baking pan with parchment paper and pour the vegetable out on a single layer. Move the pan to the oven and cook for 25 minutes.
Apple Vinaigrette
- While your vegetables are roasting, peel, core and large chop an apple and add to a blender or small food processor. Add in the spicy mustard, spices, apple cider, vinegar, lemon and oil. Mix on high until all ingredients are well incorporated and you have a smooth creamy dressing. Five minutes before you Roasted Vegetable Salad is done, open up the oven door and sprinkle the chopped walnuts evenly over the vegetables. Continue cooking for five minutes and when the Roasted Vegetable Salad is done, remove from the oven and move to a serving dish. Dress with apple vinaigrette and lightly toss to combine.
Nutrition
This looks yum. I need to try this. ????
Thanks Chanelle!!!
Tried making a sweet potato hash last week and it came out too wet because I added a can of black beans. I’ll have to try this recipe as it looks so delicious and I just love sweet potatoes!
Jessica, I hate when that happens!! You could probably add them at the end… cook your hash separate and then maybe drain and heat your beans up and then add them in? But hey, it’s an excuse to make more sweet potatoes, right? They are one of my favorites and any excuse I can find to make them, I do. Lol
What a perfect side dish! I love sweet potatoes!
Thanks Sarah! It was definitely a happy addition to this years Thanksgiving dinner 🙂