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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.