Maple Balsamic Roasted Vegetable Salad

Maple Balsamic Roasted Vegetable Salad is the perfect blend of sweet, savory, and earthy flavors a wholesome, seasonal dish that highlights the beauty of roasted produce. The caramelized sweetness of maple-enhanced vegetables pairs with the tang of balsamic dressing and a sprinkle of creamy feta for a salad that’s hearty yet refreshing.

Roasting transforms simple vegetables like sweet potatoes, Brussels sprouts, and bell peppers into tender bites with rich, deep flavor. Served over a bed of spinach and drizzled with maple-balsamic dressing, this salad makes a satisfying side or a light main that feels cozy and nourishing all at once.

Why You’ll Love This Maple Balsamic Roasted Vegetable Salad

This Maple Balsamic Roasted Vegetable Salad is a celebration of seasonal produce at its best. The combination of caramelized veggies, maple-kissed balsamic dressing, and creamy feta creates a harmony of textures and flavors that’s wholesome yet indulgent. It’s easy to make, incredibly versatile, and a guaranteed hit for weeknight dinners or festive gatherings.

Ingredients

Salad

• 1 bell pepper, chopped
• 1 lb (455 g) sweet potato, peeled and chopped
• 1 lb (455 g) Brussels sprouts, halved
• 1 red onion, thinly sliced
• 1 teaspoon fresh oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 cup spinach (40 g), for serving base
• 1 tablespoon feta cheese, for garnish

Dressing

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup

Step-by-Step Method

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil for easier cleanup.

Step 2: Prepare the vegetables

Place the chopped bell pepper, sweet potato, halved Brussels sprouts, and sliced red onion in a large mixing bowl. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss everything well until evenly coated.

Step 3: Roast the vegetables

Spread the seasoned vegetables evenly across the prepared baking sheet in a single layer. Roast in the oven for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are crisp and golden.

You’ll know they’re ready when the edges look caramelized and the kitchen smells amazing. This roasting step brings out the natural sweetness of the veggies the secret to a flavorful, hearty salad.

Step 4: Mix the dressing

While the vegetables roast, prepare the dressing. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, and maple syrup until smooth and emulsified. Adjust to taste: add a touch more syrup for sweetness or vinegar for extra tang.

Step 5: Assemble the salad

Once the roasted vegetables are cooked, let them cool slightly for about 5 minutes. Arrange a bed of spinach on your serving plates or in a large bowl. Spoon the warm, roasted vegetables on top. Drizzle generously with the maple balsamic dressing and toss lightly to combine.

Step 6: Garnish and serve

Finish by sprinkling crumbled feta cheese over the top. Serve warm or at room temperature as a main dish or a colorful side for lunch or dinner.

Expert Tips for Success

• Cut evenly: Chop the vegetables into similar sizes so they roast evenly and achieve the same level of doneness.

• Use high heat: Roasting at a higher temperature helps caramelize the natural sugars, giving vegetables that irresistible golden color.

• Don’t overcrowd: Spread the vegetables out in a single layer so they roast, not steam. Use two pans if necessary.

• Serve warm or cold: This salad tastes fantastic warm right after roasting or chilled the next day as a meal prep option.

• Add a crunch: Sprinkle with toasted pecans, walnuts, or pumpkin seeds before serving for texture and extra autumn flavor.

Tasty Variations to Try

• Add protein: Top with grilled chicken, roasted chickpeas, or quinoa to make it a complete meal.

• Maple Dijon dressing: Add 1 teaspoon Dijon mustard to the dressing for a tangier balance.

• Autumn twist: Toss in roasted butternut squash or carrots for extra sweetness.

• Vegan version: Skip the feta and add a sprinkle of nutritional yeast for a cheesy flavor without dairy.

• Mediterranean style: Swap maple syrup for honey and add olives and sun-dried tomatoes for a different flavor profile.

Serving Ideas

• Main dish: Serve as a light vegetarian meal with a slice of crusty bread or a bowl of soup.

• Holiday side: A beautiful addition to your Thanksgiving or Christmas table it adds color, balance, and a touch of sweetness.

• Lunch prep: Pack into meal containers for a healthy work lunch that reheats well.

• Dinner pairing: Goes perfectly alongside grilled chicken, baked salmon, or roasted pork tenderloin.

Frequently Asked Questions

Can I use other vegetables?

Yes! This recipe is flexible. Try adding root vegetables like carrots, beets, or parsnips, or try zucchini and cauliflower for a lighter variation.

Can I make this salad in advance?

Absolutely. Roast the vegetables and prepare the dressing ahead of time. Store separately in the fridge for up to 3 days, then combine just before serving for maximum freshness.

How do I make it meal prep-friendly?

Portion the salad into airtight containers with the dressing stored separately. Drizzle the dressing just before eating to keep the vegetables crisp.

Can I use baby kale instead of spinach?

Of course. Baby kale, arugula, or mixed greens all work beautifully and hold up well with the warm roasted vegetables.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free! Just make sure to double-check store-bought dressing ingredients if substituting.

Maple Balsamic Roasted Vegetable Salad

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• Author: Emma Hart
• Total Time: 40
• Yield: 4 servings 1x

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Description

Caramelized maple-glazed vegetables combined with earthy greens and tangy feta in a warm, nourishing fall salad. Tender sweet potatoes, Brussels sprouts, peppers, and onions roasted to golden perfection and tossed with a maple-balsamic dressing.

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Ingredients

Scale 1x2x3x

Salad
1 bell pepper, chopped

1 lb (455 g) sweet potato, peeled and chopped

1 lb (455 g) Brussels sprouts, halved

1 red onion, thinly sliced

1 tsp fresh oregano

1 tsp salt

1 tsp black pepper

3 tbsp olive oil

1 cup (40 g) spinach, for serving

1 tbsp crumbled feta, for garnish

Dressing
3 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp maple syrup

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Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper or lightly oil it.
2. Toss bell pepper, sweet potato, Brussels sprouts, and onion with olive oil, oregano, salt, and pepper until evenly coated.
3. Spread in a single layer on baking sheet. Roast 25–30 minutes, stirring halfway, until caramelized and tender.
4. Whisk olive oil, balsamic vinegar, and maple syrup in a small bowl until smooth. Adjust sweetness or acidity to taste.
5. Let roasted vegetables cool slightly. Arrange spinach on serving dish and spoon vegetables on top.
6. Drizzle with dressing, sprinkle with crumbled feta, and serve warm or at room temperature.

Notes

Chop vegetables evenly for uniform roasting.

Roast at high heat to deepen caramelization.

Avoid overcrowding pan for crispier edges.

Great served warm or chilled for meal prep.

Add toasted nuts or seeds for extra texture.

• Prep Time: 10
• Cook Time: 30
• Category: Salad, Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 230
• Sugar: 8g
• Sodium: 430mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 5mg

Keywords: roasted vegetable salad, maple balsamic salad, autumn salad recipe, sweet potato Brussels sprouts salad, vegetarian roasted salad