- Hold up.
You are gonna want to make this winter salad
because it's hearty, topped with roasted vegetables,
a delicious maple Dijon vinegarette.
Let's get started.
The first thing you want to do for this winter salad
is roast your vegetables.
The process is really simple.
You're gonna take your in-season vegetables
and place them on a sheet pan.
I've got some Brussels sprouts,
'cause although I can pretty much find Brussels sprouts
year round, they tend to be a fall and winter vegetable.
They tend to be really big.
Brussels flowers are really solid.
All I did is just give them a rinse from the store
and half them.
So they're gonna go in my pan.
I also have two medium beets that I've peeled and cubed,
so I'm going to put those right on my sheet pan right here.
And then I have some butternut squash here
as well that I've cubed.
You can save yourself some time
and get butternut squash already cubed at the store,
or if you don't find any,
you can also use sweet potatoes.
They add a nice, sweet, delicious flavor to this recipe
and some carbohydrates.
I'm simply going to drizzle some olive oil
over my vegetables.
Garlic powder.
All we want to do is roast these vegetables
and let them caramelize,
and then their natural flavor will come out.
And top over some fresh greens.
So that was salt,
in case you're wondering what she's sprinkling now.
And some pepper.
With your hands or spoons and whatnot,
you're going to toss the vegetables around.
All right, so I'm gonna bake these in the oven.
While the vegetables roast,
I usually like to make my maple dijon vinaigrette
Olive oil, apple cider vinegar, maple syrup, Dijon mustard,
salt, pepper.
Give it a shake. It's ready.
And it's the perfect thing to meal-prep,
and you have fresh salad dressing all week long.
So here's a few tips for you
on how to meal-prep this winter salad.
The roasted vegetables you can roast ahead of time,
four to five days, and once they're cooled down,
put them in a storage container
and keep them in your fridge.
The salad, however, is the part that will wilt.
So this is what you want to serve in your plate
or in your bowl last.
Now, you can use the roasted vegetables
hot out the oven and top them on your salad,
and it's often referred to as a warm winter salad
or a warm salad, and that means that the warm vegetables
are going over a bed of lettuce,
or you can just serve them room temperature or cold
right out of the fridge and toss everything with a dressing.
Now, if you want to meal-prep this salad for lunch,
like for healthy lunches throughout the week,
you're gonna want to make sure
that you are going to create your bed of lettuce
in your meal-prep container,
and then top it with cold vegetables, not hot,
because it's going to make your salad wilty.
Now, another tip is to not pour the dressing on your salad
when you want to meal prep for a few days ahead of time.
You want to get one of these small-lidded containers
and then pour your dressing in the container,
so right before you serve it,
right before you're gonna eat it and enjoy it for lunch,
that's when you would drizzle your salad dressing
over your salad greens.
All right.
You guys, these roasted vegetables, they smell so good.
They've caramelized.
The hardest part is not to eat them right out of here.
So how do you build a winter salad, you're wondering.
Okay, so these are pretty hot.
So if I put them on my bed of lettuce,
they're gonna wilt the lettuce.
So usually what I do is meal-plan the winter salad
as a day two to use these roasted vegetables.
Day one, I'll serve as a side with chicken,
like my melt-in-your-mouth chicken.
I've got a recipe for that for you.
And then leftovers, once they're at room temperature
or right out of the fridge is how I build a salad.
Of course, I've got some meal-prepped ones for you,
so I'm gonna assemble this winter salad.
So I simply take a bed of field greens
and top it with our roasted butternut squash or sweet potatoes
and so I've got some pomegranate seeds
that I also like to put over the top.
And since I'm meal prepping,
let's add some to our meal-prep container as well.
And I've got som pecan pieces,
but you could also use walnuts.
So nuts go really well with roasted vegetables.
You could toast them in your pan, too,
give them a little toasted flavor.
And let's meal prep our salad as well.
And, of course, the last thing we need to do
is pour some dressing right over our salad.
So if you made your maple Dijon dressing,
you can just give it a shake and pour it right over the top.
Now, if your jar is really full like mine,
make sure to grab a spoon and spoon it over the top.
And there you have it, guys.
And this is how you make a simple winter salad
with roasted vegetables and a honey maple Dijon vinegarette.
For the recipe, all the directions and the vinaigrette,
make sure you check the link right below this video,
and while you're down there, hit that red Subscribe button.
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See you next time.