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Autumn Root Vegetable Salad With Maple Mustard Vinaigrette (Gluten Free, Vegan)

Hi, friends! I hope you all had a fabulous week and a very happy Thanksgiving, if you celebrated. I had a seriously relaxing, completely satisfying, and undeniably delicious day surrounded by my family. I decided to share one of the recipes that I made for our big dinner with you today! And don’t forget to enter to final Suzlyfe Blogiversary Month giveaway for Oatmega Bars!

This autumn root vegtable salad is the perfect gluten free, vegan, healthy, satisfying and completely delicious side for your fall holiday table. Don't miss out on the maple mustard vinaigrette! Recipes at suzlyfe.com! @suzlyfe

As per usual, I woke up early yesterday morning and decided to make the most of it by taking care of my turkey for my enchiladas and my cornbread muffins (plain and jalapeno cheddar). Can I just say that I NAILED that bird. Good grief! I followed the same principles that I did last year, but a shorter time (smaller bird) and just salt and garlic powder (because it was going in to the enchiladas and also had had a brine). A little over an hour later, and that bird was the word.

I came in like a butterball turkey meme.

Mom and Chris (my brother) arrived around lunch time, so we went to Whole Foods because not only do we love it and everyone can get what they want, but it was one of the few places open! And they have a bar 😀

The rest of the afternoon was spent hanging out and finally a little bit of final prep—basically roasting the main components of this Autumn Root Vegetable Salad. I hadn’t even planned on blogging about it, but everyone gave it such rave reviews, I thought you might like to try it this weekend!

Autumn Root Vegetable Salad with Mustard Maple Vinaigrette (Gluten Free, Vegan)

This salad is so incredibly easy, that I could feel bad about calling it a recipe, but I don’t. Even my not-so-huge-on-vegetables brother loved it! The root vegetables are filling, to boot! I was full already from my serving, but I powered through my enchiladas. You know I’m no quitter.

This salad could easily convert to a major meal with the addition of plant or animal protein or some grains like quinoa or freekeh. The salad’s colors are perfect for the season, and the root vegetables—beets, butternut squash, and sweet potato—pack a nutritional punch with fiber, beta-carotene, and more. I left the skin on the sweet potatoes as well, but that is a personal choice. This is a perfect healthy salad to prepare while finishing the rest of your spread, or just getting your life in order.

hair on fire hades meme

The sweetness of the root vegetables, the innate caramelization and deepening of flavor from the roast, and the maple in the syrup plays perfectly off the peppery notes of arugula and the mustard. I would aslo suggest a sprinkling of red pepper flake and fresh cracked black pepper!

 This autumn root vegtable salad is the perfect gluten free, vegan, healthy, satisfying and completely delicious side for your fall holiday table. Don't miss out on the maple mustard vinaigrette! Recipes at suzlyfe.com! @suzlyfe

Ok, ok, I’ll tell you how to make the perfect autumn root vegetable salad. Chill out 😀 Speaking of, this is great chillednor with the squash, beet, and sweet potato hot from the oven!

Autumn Root Vegetable Salad with Mustard Maple Vinaigrette (Gluten Fre, Vegan)
this gluten free and vegan root vegetable salad with butternut squash, sweet potato, and beets and savorty sweet vinaigrette is sure to become your new favorite!
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. Root vegetables:1 beet, cubed
  2. 1 medium butternut squash, cubed
  3. 1 sweet potato, cubed
  4. 1/2 bag arugula
  5. Vinaigrette:1 tbsp maple syrup
  6. 1 tbsp course grainy mustard
  7. 1/2 tbsp Dijon mustard
  8. 1/2 tbsp Apple cider vinegar
  9. Red pepper flakes to taste
  10. Salt and pepper (dashes)
Instructions
  1. Preheat oven to 375* and line two baking sheets with foil. Spray with cooking spray and dust with salt.
  2. Cube vegetables and peel, of necessary. Place on baking sheets, spray with cooking spray, dust with salt.
  3. Cook for 15-20 minutes, then rotate pans and flip over for even roasting. Bake another 15-20 minutes.
  4. Prepare the dressing by combining all ingredients in small bowl and whisking.
  5. To assemble salad: create a bed of arugula, layer with root vegetables, drizzle with vinaigrette, season with salt and pepper.
Notes
  1. Originally I intended to add green beans, but it didn't need it!
Suzlyfe http://suzlyfe.com/

This autumn root vegtable salad is the perfect gluten free, vegan, healthy, satisfying and completely delicious side for your fall holiday table. Don't miss out on the maple mustard vinaigrette! Recipes at suzlyfe.com! @suzlyfe

We finished the night with mini pecan tartlettes, apple cranberry tartlettes (using my apple cranberry relish), vanilla ice cream, Whole Foods cookies (I got a bunch of different ones) and a viewing of The Hurt Locker. 

Happy Thanksgiving, indeed!

This autumn root vegetable #salad is packed with my favorite ingredients! #glutenfree #vegan #yum Click To Tweet

What was you “first course” last night or your last major dinner?

What has been your most successful even-the-veggie-haters-love-it recipe?

Have a great weekend!

Thank you Heather for Friday Favorites as well as I am joining up with Meatless Monday (Tina and Deborah) + Meatless Monday (Running on Happy & The Fit Foodie Mama) + Foodie Friday (Fit Foodie Mama, Hello to Fit, Fairyburger, and Chocolate Runner Girl).

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