Roasted Fall Vegetable Salad with Walnut Orange Cinnamon Dressing

 

Healthy Fall Salad Recipe w/ DIY Orange Thyme Dressing | Oil-Free VEGAN |

Video taken from the channel: NikkiVegan


 

Roasted Veggie Salad With Avocado Dressing

Video taken from the channel: Tasty


 

Garlic Grilled Veggie Salad Zesty & Delicious!

Video taken from the channel: TatyanasEverydayFood


 

Autumn Salad with Maple Dressing Ep 0

Video taken from the channel: Kooking with the Kaufmans


 

Maple Balsamic Roasted Veggie Salad

Video taken from the channel: Tasty


 

Maple Walnut Apple Salad: Fresh Salads

Video taken from the channel: cookingguide


 

Roast Vegetable Salad Recipe with Maple Balsamic Dressing

Video taken from the channel: Recipes by Carina


Remove from the oven and allow the vegetables to cool. In a small bowl, whisk together the ingredients for the dressing. In a large serving bowl, add all of the salad ingredients (including the roasted vegetables). Toss in desired amount of Maple-Orange-Cinnamon Dressing. Remove from the oven and allow the vegetables to cool.

In a small bowl, whisk together all the ingredients for the dressing. In a large serving bowl, add the remaining salad ingredients and the roasted vegetables. Toss in desired amount of Maple-Orange-Cinnamon Dressing. recipe: roasted fall vegetables salad with maple orange cinnamon dressing A gorgeous, colorful, and delicious salad with crunchy, tangy, sweet in every bite. #vegan, #vegetarian, #gluten. Brussel sprouts are thinly sliced ( or feel free to purchase pre-shredded brussel sprouts ). Add oil and salt and begin massaging the kale and brussel sprouts with your fingers, until they become tender and pliable, about 4-5 minutes.

Add the roasted veggies. Pour the flavorful Maple Curry Vinaigrette overtop. Heat oven to 450ºF. Step 2 Place vegetables and garlic in 15x10x3/4-inch jelly-roll pan.

Add 2 Tbsp. dressing; toss to coat. Before serving place the veggies into the oven at the original temperature for 15 minutes or until they are really warm. Finely dice the red onion and dice up or crumble the feta. Once the veggies are warmed, fold through the dressing, the toasted pumpkin seeds, the onion, the feta. and spoon it into your salad bowl.

Enjoy this hearty winter salad with a fresh orange vinaigrette. For the salad. 4 red beets, cubed; 2 large red onions, cubed; 1 pound butternut squash, cubed; 6 ounces fresh spinach; 4 tablespoon olive oil divided; 8 ounces goat cheese; 2 tablespoons maple syrup; 1 teaspoon Celtic salt; 1/2 teaspoon black pepper; For the dressing.

This dressing is good on any salad, especially salads containing chicken or shrimp!This curry salad dressing wonderful with roasted veggies. The honey adds a touch of sweetness, which balances nicely with the tartness of the apple cider vinegar.

If you have leftover salad dressing, it’d be great on a mixed green salad. Combine all vegetables (except spinach) in large bowl and stir. Add salt, pepper, oregano, and olive oil for the salad and stir. Spread vegetables on baking sheet and bake for 40 minutes.

To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup.

List of related literature:

Add the kale and toss to coat well in the dressing.

“Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life” by Oprah Winfrey
from Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life
by Oprah Winfrey
Flatiron Books, 2017

I love it for complementing cozy autumn ingredients like in my Cider-Braised Sausages and Cabbage with Fresh Apple Salsa (this page) and my Shaved Cauliflower, Apple, and Burrata Salad with Apple Cider Vinaigrette (this page).

“The Mindful Glow Cookbook: Radiant Recipes for Being the Healthiest, Happiest You” by Abbey Sharp
from The Mindful Glow Cookbook: Radiant Recipes for Being the Healthiest, Happiest You
by Abbey Sharp
Penguin Canada, 2018

This recipe is pretty satisfying all on its own, but it can be served with Adobo Green Beans with Toasted Garlicky Almonds, Dijon Roasted Brussels Sprouts, or a light, crisp salad.

“Simply Scratch: 120 Wholesome Homemade Recipes Made Easy” by Laurie McNamara
from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy
by Laurie McNamara
Penguin Publishing Group, 2015

A winter salad needs to stand up to hearty stews and roasts, and that calls for bold, bright flavors.

“Christopher Kimball's Milk Street: The New Home Cooking” by Christopher Kimball
from Christopher Kimball’s Milk Street: The New Home Cooking
by Christopher Kimball
Little, Brown, 2017

Toss the dressing with the cooked quinoa, cherry tomatoes, cucumber, feta cheese, pine nuts, and chives.

“The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking” by Jeanine Donofrio
from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking
by Jeanine Donofrio
Penguin Publishing Group, 2016

Skip the bread, mix the arugula with milder greens, use dried cranberries instead of cranberry sauce, and throw in some walnuts and Easy Buttermilk Dressing (here).

“Leslie Sansone's Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss” by Leslie Sansone
from Leslie Sansone’s Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss
by Leslie Sansone
Center Street, 2006

Toss with creamy Almond Sauce as the dressing and add tomatoes, herbs, and avocado, and you have a fantastic vegetable salad.

“Eat Fat, Get Thin: Why the Fat We Eat Is the Key to Sustained Weight Loss and Vibrant Health” by Dr. Mark Hyman
from Eat Fat, Get Thin: Why the Fat We Eat Is the Key to Sustained Weight Loss and Vibrant Health
by Dr. Mark Hyman
Little, Brown, 2016

I say that I did a version of it because I couldn’t tolerate the coldness of that food during a Maine winter—so I just baked some potatoes, onions, and sweet potatoes for my evening meal and enjoyed this with a salad containing lots of greens dressed with a delicious avocado, orange juice, and cilantro dressing.

“Making Life Easy: How the Divine Inside Can Heal Your Body and Your Life” by Christiane Northrup, M.D.
from Making Life Easy: How the Divine Inside Can Heal Your Body and Your Life
by Christiane Northrup, M.D.
Hay House, 2016

Add the sweet potatoes, quinoa, and bell pepper and toss with two forks, separating the ingredients as you coat them in the dressing.

“How to Cook Everything—Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food” by Mark Bittman
from How to Cook Everything—Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
by Mark Bittman
HMH Books, 2019

This recipe is one of the most savory salads I know, and I love it.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • I made this as a meal prep for my lunch this week and it’s so good! I’ve added quinoa and feta cheese to it, just as a little extra. Thanks for sharing! I’ll for sure be making it again in the future, love your channel!

  • Looks delicious carina!
    If I can’t get honey mustard, how much honey and mustard do you think I could use to get a similar flavour?
    Also, if you have a kumara salad recipe I’d love to see it.
    Thank you for the recipe! Can’t wait to try it.

  • Yum looks delicious i am making this soon will make this with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

  • I don’t think you understand how much I love you for making this video and how much I appreciate it and how much I love your hands but most importantly how easy this looks, thank you!!!

  • I really wish I liked sweet potatoes, because I feel like in so many of these healthy roasted veggie recipes they use sweet potato, and I really just do not like it. Unless it’s horribly unhealthy and loaded with butter, brown sugar, pecans, and toasted marshmallows.

  • Why is always the same trend in ingredients…….why isnt there anything exotic or out of the line. Pick a Pakistani food……Make Chicken Karahi

  • Making this today to go with my husband’s pork tenderloin recipe. Also made some beef rice pilaf for some carbs. We have guests coming over. Excited to serve all this delicious food.

  • This looks so good and crunchy! I am assuming the sweet potato is raw when grated? How does this taste raw? The dressing sounds divine. A keeper for sure!

  • This is a Diabetics delight… Really For everyone but in particular for the Diabetics I meant.
    And the host is just Divine.. Flaming hot tamale, fiery, spunky, rambunctious indeed.
    Very nice, RESPECTFULLY. ok???

  • Hi dear tatyana��
    Colorful and beautiful salad
    I like this salad and I am sure it is very tasty.
    As always a great recipe��
    Always be happy with your family.����

  • I think this recipe was made just for me…lol �� you used all of my favorite veggies and herbs and seasonings. ���� I cant wait to try this! ������

  • Hi Tatyana! ��
    I can make this garlic grilled veggie salad to go with some grilled salmon or grilled thick-cut pork chops or lemon marinated chicken. Talk about a delicious and healthier side dish, thank you!
    I sometimes “over-buy” on veggies, I just can’t pass up a good sale…LOL!!
    Problem for me is that then I’m at a loss for a something different, I need a “change-up” for my veggies.
    This fits the bill perfectly and this will make my taste buds happy!
    Have a nice day Tatyana! ��

  • After the video I thought “finally something yummy and useful” after all those greasy fatty cheesy recipes.
    Then I got to the comments. Wow, people really dislike veggies. O_O
    I love the taste of meat, but I would never buy it to make at home. I always order it when I go to a restaurant though. But at home I eat vegetarian, because I like to eat cheap.
    It’s mind blowing how so many people are strictly against something so good for your body and so much cheaper than meat.

  • I tried this recipe and have a few suggestions:

    -roasted veggies: I recommend using two baking sheets so that they roast instead of steam (over-crowded pans of veggies don’t have enough room). I also recommend stirring/flipping them around half way through.
    -dressing: when they say to use the juice of one lime… start out with WAY less and add to your level of tastiness (once it’s in there it can’t be removed). Same with the full teaspoon of pepper. Also, if it is too thick to “drizzle” then don’t be afraid to thin it with some water.
    -serving: I recommend serving the roasted (hopefully crispy and caramelized) veggies hot from the oven. I roasted them earlier in the day and served them at room temperature… not a good idea.

    So yeah. Just my two cents from my experience today. It is a recipe that definitely has potential, but if not executed right the texture can be off putting and the dressing can be too intense.

    Thank you Tasty for the vegan recipe!!!! ��������

  • olive oil is unnecessary as the avocado provides all the fat. needs a vinegar or lemon or something to give it some kick. garlic alone would be bland and mild. looks good otherwise.

  • damn i would eat that in a flash. would really love if any of you plant-based kings&queens watching could pop to the wild side and see some of my recent videos. Much love YT gang x