Hey, Shaym here from SoolFood, and let me tell you, nothing warms my soul more than the smell of maple-roasted vegetables on a crisp fall day. This salad was born one lazy Sunday when I overdid it roasting root vegetables. Instead of reheating the leftovers the next day, I tossed them with greens, crumbled goat cheese, and a tangy maple vinaigrette. The result? A warm Autumn Maple Roasted Veggie Salad so rich and flavorful, I’ve been making it nonstop every fall since.
Why You’ll Love This Salad
This is not your average salad. It’s cozy, it’s colorful, and it’s seriously satisfying. Roasted Brussels sprouts, carrots, and sweet potatoes caramelize beautifully in the oven. A hint of maple syrup adds just the right amount of sweetness, and when you pair that with a sharp vinaigrette and creamy cheese? It’s the ultimate autumn bowl. It works as a holiday side or a full meal if you bulk it up with grains or protein.
Ingredients
For the roasted veggies:
- 1 sweet potato, peeled and cubed
- 1½ cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- Salt + pepper to taste
For the salad base:
- 5 oz arugula or baby spinach
- ⅓ cup crumbled goat cheese or feta
- ¼ cup pumpkin seeds or toasted pecans
- Optional: ½ cup cooked quinoa for added heartiness
For the maple mustard vinaigrette:
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
How to Make It
- Preheat oven to 400°F. Toss sweet potato, Brussels sprouts, carrots, and onion with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes until golden and tender, flipping once.
- Whisk vinaigrette ingredients together until emulsified.
- Assemble your salad: Add greens to a large bowl, top with warm veggies, goat cheese, seeds or nuts, and cooked quinoa if using.
- Drizzle & toss with vinaigrette right before serving.
Warm or room temp, this salad is a fall staple you’ll want on repeat.
Mix It Up
- Swap goat cheese for blue cheese for a bolder bite.
- Use butternut squash instead of sweet potatoes.
- Add Air Fryer Salmon Bites or Juicy Bison Burgers for a protein boost.
- Make it meal-prep friendly: keep the dressing separate and store everything in containers for 3 days.
When to Serve It
This Autumn Maple Roasted Veggie Salad works great as a Thanksgiving side, a make-ahead weekday lunch, or even a vegetarian dinner option. If you’re into balanced bowls, you’ll also love our High Protein Salad Recipes.
Why It Works
Roasting vegetables in maple syrup caramelizes their edges, giving them a naturally sweet depth that’s balanced by tangy vinegar and creamy cheese. It’s hearty but not heavy. Sweet, but not overly so. And every bite feels like a forkful of fall.