Rosemary Maple-Roasted Vegetable Salad


Tenderly roasted in rosemary and maple glazed, this vegetable medley makes a warming and grounding meal on any cool day, but it’s especially inviting in a large platter for your holiday dinner parties. Mix with the peppery arugula for a hardy full flavored experience.


*Serves 4-6


6 rainbow carrots, halved lengthwise
6 small beets peeled and quartered
6 small purple potatoes, halved
2 small red onions, quartered
6 garlic cloves, unpeeled
12 asparagus
4-6 cups or large handfuls of arugula
1-2 sprig rosemary

Balsamic Maple Vinaigrette:

2 tablespoons balsamic vinegar
½ cup olive oil
½ cup maple syrup
Juice from 1 orange


Preheat oven to 400 degrees F.

In a large bowl, toss all the vegetables in half of the balsamic maple vinaigrette and transfer all the vegetables, except the asparagus to a lined baking sheet and place in the oven for 20 minutes.

Remove garlic from baking sheet and reserve. Add the asparagus to the vegetables, tossing to combine, and return to the oven for another 10 minutes, until they have all softened.

Once fully cooked, let the roasted vegetables cool to room temperature before assembling the salad. Remove and discard the rosemary sprigs.

Meanwhile, cut the root ends of the garlic cloves, squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl and add the remaining vinaigrette. Whisk to combine.

To serve, gently toss the arugula with the balsamic maple vinaigrette in a large bowl and arrange on serving plates. Top with generous mound of roasted vegetables.


Complete your holiday table with these seasonal recipes: Sparkling Turmeric SangriaNext Level Lentil Loaf, and Roasted Kabocha Squash Soup with Butternut Squash Pasta. You may also like these tips from Jules: How to Host the Ultimate Friendsgiving

JULES ARON is the 4x best-selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes, Nourish and Glow and Fresh and Pure. She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese Medicine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition. Connect:, Instagram, Facebook, and Pinterest.