Go Back
–+ servings
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette combines roasted vegetables and a tangy dressing for a delicious healthy side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 1 medium Sweet Potato, cut into 1/2 inch cubes approximately 1 cup
  • 6 ounces Brussels Sprouts, trimmed and cut in half approximately 1 1/2 cups
  • 1 medium Red Onion, sliced
  • 2 cloves Garlic, mashed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Black Pepper
Maple Dijon Vinaigrette
  • 1/3 cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Pure Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic, mashed
  • 1/2 teaspoon Dried Thyme
  • 1 pinch Sea Salt, to taste
  • 1 pinch Ground Black Pepper, to taste
Salad
  • 3 cups Curly Kale Leaves, chopped with the stems removed and loosely packed
  • 1 pinch Sea Salt
  • 1/2 cup Dried Cranberries
  • 1/2 cup Parmesan Cheese, freshly grated

Equipment

  • oven
  • Baking sheet
  • parchment paper
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 375 F and line a baking sheet with parchment paper.
  2. Wash and chop the sweet potato, Brussels sprouts, and red onion. Add them to a bowl alongside the mashed garlic, sea salt, olive oil, and black pepper. Toss until coated.
  3. Transfer the coated vegetables to the baking sheet and roast in the oven for 20-25 minutes until charred.
  4. While the veggies roast, prepare the Maple Dijon Vinaigrette by whisking together the dressing ingredients in a small bowl. Adjust seasoning as needed and set aside.
  5. Wash and chop the curly kale, removing the stems. Add the kale to a large bowl and add a pinch of sea salt. Massage the kale for 1-2 minutes to soften it.
  6. Remove the roasted veggies from the oven and add them to the bowl with the kale, followed by the dried cranberries and grated parmesan cheese.
  7. Pour the dressing over the salad and toss using your hands to coat the ingredients evenly.
  8. Serve immediately or store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 90mgCalcium: 150mgIron: 2mg

Tried this recipe?

Let us know how it was!