Description
This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a vibrant and hearty dish featuring roasted sweet potatoes, Brussels sprouts, and red onions tossed with massaged kale, dried cranberries, and freshly grated Parmesan cheese. The salad is perfectly finished with a sweet and tangy maple Dijon vinaigrette that complements the roasted vegetables and adds a delicious depth of flavor. Ideal as a wholesome lunch or a side for dinner, this recipe is both nutritious and quick to prepare.
Ingredients
Roasted Vegetables
- 1 Medium Sweet Potato (cut into 1/2 inch cubes, about 1 cup)
- 6 Ounces Brussels Sprouts (trimmed and halved, about 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 Base and Toppings
- 3 Cups Curly Kale Leaves (chopped, stems removed, loosely packed)
- 1 Pinch Sea Salt (to help soften the kale)
- 1/2 Cup Dried Cranberries
- 1/2 Cup Parmesan Cheese (freshly grated)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Veggies: Wash and chop the sweet potato into 1/2 inch cubes, trim and halve the Brussels sprouts, and slice the red onion. In a large bowl, combine these veggies with 2 cloves of mashed garlic, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Toss thoroughly to ensure every piece is coated with oil and seasonings.
- Roast Veggies: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast them in the oven for 20-25 minutes until they are tender and have slight char marks, stirring once halfway through for even cooking.
- Prepare Dressing: While the veggies roast, whisk together 1/3 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 2 cloves mashed garlic, 1/2 teaspoon dried thyme, and a pinch each of sea salt and ground black pepper in a small bowl. Adjust seasoning to taste and set aside.
- Prepare Kale: Rinse the curly kale leaves, remove the stems, and chop the leaves into smaller bite-sized pieces. Place them in a large mixing bowl.
- Massage Kale: Sprinkle a pinch of sea salt over the kale and massage it firmly with your hands for 1-2 minutes. This helps soften the kale, breaking down its fibers and making it more tender.
- Add Veggies: Once the roasted vegetables are done, transfer the warm veggies into the bowl with the massaged kale. Add 1/2 cup dried cranberries and 1/2 cup freshly grated Parmesan cheese on top.
- Toss Salad: Pour the prepared maple Dijon vinaigrette over the salad. Using clean hands, toss everything together gently but thoroughly to ensure the dressing evenly coats the kale and veggies.
- Serve and Store: Serve the salad warm for best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Notes
- You can substitute the maple syrup with honey if preferred.
- Feel free to add nuts like walnuts or pecans for extra crunch.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- If you want a more acidic dressing, add a bit more apple cider vinegar gradually to taste.
- Massage the kale thoroughly to soften it; this improves texture and flavor absorption.
