Hearty Roasted Vegetable Salad with Maple Dijon Dressing

A roasted vegetable salad brings together the caramelized sweetness of oven-baked veggies with the refreshing crunch of fresh greens. This isn’t just any ordinary salad – it’s a satisfying meal that celebrates the natural flavors of seasonal vegetables transformed by the roasting process. The sweet potatoes develop a golden exterior while Brussels sprouts gain delicious char marks, all complemented by the aromatic red onions that sweeten as they cook.

Why You’ll Love This Roasted Veg Salad

The magic of this warm salad recipe lies in its versatility and depth of flavor. Each bite delivers a perfect balance of textures – from the tender roasted vegetables to the hearty kale leaves that have been gently massaged to the perfect consistency. The star of the show is undoubtedly the homemade maple Dijon vinaigrette that ties everything together, adding a sweet-tangy flavor profile that elevates this dish from simple to spectacular. Whether served as a main course or a hearty side, this roasted salad will quickly become a favorite in your recipe collection.

Ingredients for Roasted Vegetable Salad

For the Roasted 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
• ½ Teaspoon Ground Black Pepper

For the Maple Dijon Dressing

• ⅓ Cup Olive Oil
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Pure Maple Syrup
• 1 Tablespoon Dijon Mustard
• 2 Cloves Garlic, mashed
• ½ Teaspoon Dried Thyme
• 1 Pinch Sea Salt, to taste
• 1 Pinch Ground Black Pepper, to taste

For the Salad Base

• 3 Cups Curly Kale Leaves, chopped with the stems removed and loosely packed
• 1 Pinch Sea Salt, for massaging the kale
• ½ Cup Dried Cranberries
• ½ Cup Parmesan Cheese, freshly grated

How to Make the Perfect Roasted Vegetables Salad

Preparing and Roasting Your Vegetables

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the diced sweet potato, halved Brussels sprouts, and sliced red onion with the mashed garlic.
3. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with kosher salt and black pepper. Toss thoroughly to ensure all the vegetables are evenly coated with oil and seasonings.
4. Spread the seasoned vegetables in a single layer on your prepared baking sheet, giving them space to roast properly.
5. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables develop a golden exterior with slight char marks. The sweet potatoes should be tender when pierced with a fork.

Making the Maple Dijon Vinaigrette

6. While the vegetables are roasting, prepare your dressing by combining olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
7. Add the mashed garlic, dried thyme, sea salt, and black pepper to the dressing mixture and whisk until thoroughly combined and slightly emulsified.
8. Taste the dressing and adjust the seasonings as needed – add more salt for savory notes or maple syrup for additional sweetness. Set aside until ready to use.

Assembling Your Roast Veg Salad

9. Wash and thoroughly dry the kale leaves, then remove the tough stems and chop the leaves into bite-sized pieces.
10. Place the chopped kale in a large serving bowl and sprinkle with a pinch of sea salt. Using clean hands, massage the kale for 1-2 minutes until the leaves soften and become slightly darker in color.
11. When the roasted vegetables are done, carefully transfer them while still warm to the bowl with the massaged kale.
12. Add the dried cranberries and freshly grated Parmesan cheese to the warm vegetable mixture.
13. Pour the prepared Maple Dijon dressing over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated.
14. Serve the warm roasted vegetable salad immediately for the best flavor and texture experience.

Tips & Variations for the Perfect Roasted Veg Salad

Making This Roast Vegetable Salad Your Own

• Vegetable Swaps: Don’t have sweet potatoes? Try butternut squash, carrots, or parsnips. This roasted root veggie salad works beautifully with whatever seasonal vegetables you have on hand.
• Cheese Options: Swap the Parmesan for crumbled feta cheese or goat cheese for a tangy alternative. Roasted vegetables with feta create a delightful Mediterranean-inspired flavor profile.
• Make It Vegan: Omit the Parmesan cheese or replace it with a plant-based alternative to transform this into a completely vegan roasted vegetables salad.
• Protein Additions: For a more substantial meal, add roasted chickpeas, grilled chicken, or salmon to your warm salad.
• Nut Additions: Toasted walnuts, pecans, or pumpkin seeds add wonderful texture and nutritional benefits to this roasted veggies with feta variation.
• Herb Variations: Fresh herbs like rosemary or sage can be added to the vegetables before roasting for additional aromatic flavors.
• Spice It Up: Add a pinch of red pepper flakes to the dressing or a drizzle of hot honey for a spicy-sweet contrast to the roasted vegetables.

Salad Dressings That Pair Well With This Roast Veg Salad

Alternative Dressings for Roasted Vegetables

• Balsamic Vinaigrette: The sweet, rich flavor of balsamic vinegar complements the caramelized notes of the roasted vegetables beautifully. This dressing for roasted vegetables adds a sophisticated tang that enhances the natural sweetness of the sweet potatoes.
• Lemon Tahini Dressing: Creamy and nutty with bright citrus notes, this dressing creates a Mediterranean-inspired roast vege salad that feels both indulgent and wholesome. The richness of tahini balances the earthy flavors of the Brussels sprouts.
• Apple Cider Vinegar and Honey Dressing: For those who prefer a simpler dressing for roasted veggies, this straightforward combination highlights the natural flavors of your warm winter salad while adding just enough tangy sweetness.
• Creamy Feta Dressing: Blend feta cheese with Greek yogurt, lemon juice, and herbs for a creamy, tangy dressing that transforms your roasted vegetables salad recipe into a decadent treat.

What to Serve With This Salad

Perfect Pairings for Your Roasted Vegetable Salad

This hearty roasted vegetable salad works beautifully as both a main dish and a substantial side. For a complete meal, consider serving it alongside:

• Protein Options: Lemon Rosemary Chicken adds a light, citrusy element that complements the sweet-savory profile of the roasted vegetables. For a plant-based option, try it with a chickpea-based main dish.
• Bread Selections: Freshly baked parker house rolls or a slice of crusty bread makes this warm vegetable salad even more satisfying, perfect for soaking up any extra dressing.
• Soups: Pair with a light vegetable soup or chicken noodle soup for a classic soup-and-salad combination that’s especially comforting during colder months.
• Grain Bowls: Serve alongside a simple quinoa or farro base for an extra hearty and nutritious meal that maintains the wholesome nature of the dish.

Storage Tips for Roasted Vegetable Salad

Keeping Your Roast Vege Salad Fresh

This roasted vegetable salad can be stored in an airtight container in the refrigerator for up to three days, though it’s most delicious when eaten fresh. For best results:

• Store the dressing separately from the salad if you’re preparing components ahead of time. This prevents the kale from becoming soggy.
• The roasted vegetables can be prepared up to two days in advance and refrigerated until ready to assemble the salad.
• If enjoying leftovers, allow the salad to come to room temperature before eating, or gently rewarm the vegetables in a 300°F oven for 5-10 minutes to restore their texture.
• Give any reserved dressing a good shake or whisk before adding to leftover salad, as the ingredients may separate during refrigeration.

FAQs About Roasted Vegetable Salad

Conclusion

Why This Roasted Vegetable Salad Deserves a Place in Your Rotation

This roasted vegetable salad brings together the best of both worlds – the comforting warmth of oven-roasted vegetables and the fresh, nutritious benefits of a hearty kale base. The homemade maple Dijon dressing ties all these elements together with its perfect balance of tangy and sweet flavors, creating a salad that satisfies as either a main course or an impressive side dish.

What makes this warm salad recipe truly special is its versatility throughout the seasons. The roasted root veggie salad variation works beautifully in colder months, while lighter summer vegetables can be substituted for a different seasonal experience. The next time you’re looking for a nutritious, flavor-packed meal that leaves you genuinely satisfied, reach for this roasted vegetable salad recipe – your taste buds and your body will thank you.

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Hearty Roasted Vegetable Salad with Maple Dijon Dressing

A satisfying warm roasted vegetable salad featuring caramelized sweet potatoes, Brussels sprouts, and red onions over massaged kale, all tossed in a sweet-tangy maple Dijon vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Vegetarian & Vegan Salads

Cuisine: American

Calories: 291

Ingredients Equipment Method Notes

Ingredients

  

• 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
• ½ Teaspoon Ground Black Pepper
• ⅓ Cup Olive Oil
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Pure Maple Syrup
• 1 Tablespoon Dijon Mustard
• 2 Cloves Garlic, mashed
• ½ Teaspoon Dried Thyme
• 1 Pinch Sea Salt, to taste
• 1 Pinch Ground Black Pepper, to taste
• 3 Cups Curly Kale Leaves, chopped with stems removed and loosely packed
• 1 Pinch Sea Salt, for massaging the kale
• ½ Cup Dried Cranberries
• ½ Cup Parmesan Cheese, freshly grated

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl

Method

 

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, toss sweet potato, Brussels sprouts, red onion, and garlic with olive oil, salt, and pepper until well coated.
3. Spread vegetables on the baking sheet and roast for 20-25 minutes until vegetables have slight char marks and are tender.
4. While vegetables roast, whisk together all dressing ingredients in a small bowl. Adjust seasonings to taste and set aside.
5. Prepare the kale by removing stems and chopping into small pieces. Place in a large bowl.
6. Add a pinch of sea salt to the kale and massage with your hands for 1-2 minutes until the leaves soften.
7. Add the warm roasted vegetables to the bowl with the kale, followed by dried cranberries and Parmesan cheese.
8. Pour the dressing over the salad and toss thoroughly to ensure even coating.
9. Serve immediately for best flavor and texture.

Notes

• Store leftovers in an airtight container in the refrigerator for up to three days.
• The salad tastes best when fresh, but components can be prepared ahead of time and assembled just before serving.
• For variations, try substituting feta cheese for Parmesan, adding toasted nuts, or including additional seasonal vegetables.

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