There are no boring salads allowed in my house. This Vegan Maple Dijon Salad with Sheet Pan Veggies is bursting with fall flavors while being completely packed with nutrients. Plus, it’s super easy to throw together and have prepped for meals all week long!
Vegan Maple Dijon Salad with Sheet Pan Veggies
I absolutely love a quick and healthy meal. The only thing better? A quick and healthy meal that can be prepped ahead of time and enjoyed throughout the week. This is one of those recipes! It’s healthy and delicious and will fit in to meet just about everyone’s dietary needs.
Make it Your Own
This salad is naturally vegan on it’s own so it can fit into any diet. You can even make it Whole30 compliant by omitting the maple syrup from the dressing! If you’re looking to add some protein, feel free to add chicken (you can roast it with your sheet pan veggies!), sliced hard boiled egg or roasted chickpeas! Additionally, it pairs great with goat cheese!
Something else that is great about this salad is that you can customize it to fit your preferences. Feel free to choose your favorite nuts and/or seasonal fruits.
I suggest using:
- kale or arugula
- acorn squash
- butternut squash or sweet potato
- apple or pear
- walnuts or pecans
- pomegranate seeds
- my maple dijon dressing (it doubles as a marinade for the veggies!)
Hungry for more?
This dressing is also amazing on my Sheet Pan Harvest Bowl. If you’re looking for more easy skillet and sheet pan recipes to try, check out my Skillet Pear and Prosciutto Wrapped Chicken or my Sheet Pan Lemon Rosemary Dijon Chicken.
Follow Along
Check out my Instagram (@kaylaskitchandfix) to check out behind the scenes on my stories, be the first to see new recipes and watch my story highlights to see some step by steps for my more labor intensive recipes (that are still totally doable for all skill levels!). See you there!
Vegan Maple Dijon Salad with Sheet Pan Veggies
Ingredients
Maple Dijon Dressing/Marinade
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 tbsp dijon mustard
- 2 tbsp pure maple syrup (leave out if Whole30)
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
Salad
- shredded kale
- acorn squash
- butternut squash (can sub sweet potato)
- apple
- walnuts (can sub pecans)
- pomegranate seeds
Instructions
- Preheat oven to 425° F.
- Prepare dressing by whisking in a bowl or shaking in a mason jar.
- Prepare butternut squash and acorn squash.
- Butternut squash: cut off the top and bottom, then slice in half. Place facedown on a microwave safe dish and heat for 2 minutes. Once cool, peel off the skin and cut into cubes.
- Acorn squash: slice into rounds and scoop out the center with the seeds.
- Place veggies on a baking sheet and drizzle a tiny bit of the dressing over the top. Use your hands to ensure that everything is evenly coated and not overlapping.
- Bake for 20 minutes or until fork tender.
- Assemble salad with desired toppings and dressing.
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