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+ servings

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.
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.
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 8

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.

      Notes

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