Roasted Winter Vegetable Salad with Maple Dijon Dressing
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
Ingredients
- 2 c. brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 medium red onion, cut into wedges
- 1 Tbls. olive oil
- salt
- black pepper
- 1/4 c. toasted pecans
- 1/4 c. dried cranberries
- 2 c. mixed salad greens
- 3 Tbls. olive oil
- 2 Tbls. maple syrup
- 1 Tbls. Dijon mustard
- 1 Tbls. apple cider vinegar
- 1/4 t. salt
- 1/4 t. black pepper
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