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Vegan Maple Dijon Salad

Vegan Maple Dijon Salad with Sheet Pan Veggies

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Servings 4

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.