Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
If you’re searching for a delightful combination of savory, sweet, and tangy flavors wrapped in a cozy, nourishing bowl, this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe is exactly what you need. It perfectly balances the earthiness of roasted sweet potatoes and Brussels sprouts with the sharpness of red onion and curly kale, all brought together by a luscious maple Dijon vinaigrette that dances on your palate. Every bite bursts with texture and taste, making it a perfect dish for cozy dinners or impressing guests with a nutritious, vibrant salad that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity and fresh ingredients that are easy to find yet packed with flavor and nutrition. Each one plays a starring role—from the sweetness of the sweet potatoes to the crunch of kale, enhanced by a vinaigrette that adds a perfect zing and touch of sweetness.
- Sweet potato (1 medium, cubed): Adds natural sweetness and a creamy texture when roasted to perfection.
- Brussels sprouts (1 cup, trimmed and halved): Offer a slightly nutty flavor and crisp, caramelized edges when roasted.
- Red onion (1, sliced): Provides a mild sharpness and beautiful color contrast.
- Olive oil (2 tablespoons): Essential for roasting and bringing everything together with a smooth richness.
- Garlic (1 teaspoon, minced): Adds an aromatic depth that elevates the veggies’ flavor.
- Sea salt and black pepper (to taste): Simple seasoning that enhances all the natural flavors.
- Parmesan cheese (2 tablespoons, grated): Brings a savory, slightly salty finish that melts lightly on warm veggies.
- Dried cranberries (1/4 cup): Speckle the salad with bursts of chewy sweetness.
- Curly kale (4 cups, stems removed and chopped): Adds a sturdy, slightly bitter element and plenty of green goodness.
- Dijon mustard (2 tablespoons): The base of the vinaigrette, lending tang and mild pungency.
- Maple syrup (2 tablespoons): Provides natural sweetness balancing the vinegar’s acidity.
- Apple cider vinegar (1 tablespoon): Brings brightness and sharpness to the dressing.
- Olive oil for vinaigrette (1/4 cup): Creates a silky texture for the dressing.
- Salt and pepper (to taste for vinaigrette): Perfectly rounds out the dressing’s flavor.
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
Step 1: Prep and Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). This temperature lets your sweet potatoes and Brussels sprouts roast up beautifully, developing caramelized edges while retaining a tender inside. Toss the cubed sweet potatoes, halved Brussels sprouts, and sliced red onion with olive oil, minced garlic, salt, and pepper. Spread everything evenly on a parchment-lined baking sheet to ensure each piece gets perfectly roasted without steaming.
Step 2: Roast Until Tender and Charred
Roast the vegetables for 20 to 25 minutes, checking for a light golden char. This step is crucial because those caramelized bits are where deep flavor lives. The veggies should be tender enough to pierce with a fork, but still hold their shape, giving the salad a wonderful mix of textures when tossed together.
Step 3: Whisk the Maple Dijon Vinaigrette
While your veggies are roasting, make your salad dressing. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and a pinch of salt and pepper until emulsified into a smooth, tangy-sweet vinaigrette. This dressing is the magic that ties all the ingredients into a harmonious flavor party that feels anything but ordinary.
Step 4: Assemble the Salad
Once the vegetables are out of the oven and still warm, toss them gently in a large mixing bowl with the chopped curly kale. The warmth slightly softens the kale, making it easier to enjoy without sacrificing its vibrant color or nutrients. Drizzle your maple Dijon vinaigrette over the salad and toss again, ensuring every leaf and roast gets a delicious coating.
Step 5: Add the Finishing Touches
To complete your Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe, sprinkle on the grated Parmesan cheese and scatter dried cranberries over the top. These final touches add delightful pops of flavor and vary the texture — the salty cheese contrasts the sweet cranberries, elevating the entire dish to something truly special.
How to Serve Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
Garnishes
Consider fresh herbs like parsley or chives to add a burst of bright green and freshness on top, or a handful of toasted nuts such as walnuts or pecans for extra crunch. Crumbled goat cheese also pairs beautifully for an even creamier dimension.
Side Dishes
This salad stands strong as a main dish, but if you want to round out the meal, serve it alongside crusty whole grain bread or a protein like grilled chicken, salmon, or chickpeas. The flavors all blend wonderfully and the heartiness of the salad complements proteins well.
Creative Ways to Present
For an elegant touch, serve the salad in individual bowls and drizzle extra maple Dijon vinaigrette tableside for a personalized flair. Alternatively, layer the salad in a large glass bowl to show off all the vibrant colors for a crowd-pleasing centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe in an airtight container in the refrigerator. The flavors actually deepen overnight, making for a delicious next-day lunch or dinner. Just give it a quick toss before serving, as the kale may absorb dressing while resting.
Freezing
While the roasted vegetables freeze well on their own, the salad is best enjoyed fresh. If you want to freeze components, do so before adding kale and dressing. Thaw the veggies gently and add fresh kale and vinaigrette when ready to serve to keep the best texture and flavor.
Reheating
Reheat leftover roasted vegetables in a warm oven or skillet to retain their delightful charred texture. Once warm, toss with fresh kale and dressing for a satisfying meal that feels freshly made without extra fuss.
FAQs
Can I use other vegetables in this salad?
Absolutely! This salad is versatile. Try swapping in roasted carrots, parsnips, or butternut squash to suit your tastes or what you have on hand. The maple Dijon vinaigrette works beautifully with a variety of root veggies and greens.
Is this salad suitable for vegans?
Yes, with a simple modification. Omit the Parmesan cheese or replace it with a vegan cheese alternative or toasted nutritional yeast to keep that cheesy umami flavor while maintaining vegan-friendliness.
How long does the salad keep its freshness?
For best texture and taste, enjoy within 2 to 3 days after making. Since kale is hardy, it holds up well, but the dressing may wilt the greens slightly over time, so try to consume it sooner rather than later.
Can I prepare the vinaigrette in advance?
Definitely! The maple Dijon vinaigrette can be made up to a week ahead and kept refrigerated in a sealed container. Just give it a good whisk or shake before using, as the ingredients may separate.
What makes this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe special?
It’s the combination of warm, roasted vegetables with fresh, hearty kale and a dressing that perfectly balances sweet, tangy, and savory flavors. The salad feels both comforting and fresh, making it a unique dish that satisfies on so many levels.
Final Thoughts
If you’re looking to add a memorable, nutrient-packed dish to your routine or impress friends with a vibrant salad that feels like a hug in a bowl, I encourage you to try this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe. It’s a wonderful celebration of simple ingredients that come together in the most delicious way, and I promise it will earn a permanent spot on your favorites list.
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Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy warm roasted veggie salad featuring sweet potatoes, Brussels sprouts, and red onions, tossed with curly kale and topped with a sweet and tangy maple Dijon vinaigrette. Garnished with parmesan cheese and dried cranberries for added texture and flavor, this salad is perfect for a nutritious meal that’s both comforting and refreshing.
Ingredients
Roasted Vegetables
- 1 medium sweet potato, cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Sea salt, to taste
- Black pepper, to taste
- 2 tablespoons parmesan cheese, grated
- 1/4 cup dried cranberries
- 4 cups curly kale, stems removed and chopped
Maple Dijon Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, toss the cubed sweet potatoes, halved Brussels sprouts, and sliced red onion with olive oil, minced garlic, sea salt, and black pepper to evenly coat them.
- Arrange for Roasting: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper, ensuring they are in a single layer for even cooking.
- Roast Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and lightly charred, stirring once halfway through for even roasting.
- Make Vinaigrette: While the vegetables roast, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl until emulsified.
- Toss Salad: In a large mixing bowl, combine the warm roasted vegetables with chopped curly kale and toss to mix thoroughly.
- Add Dressing: Drizzle the prepared maple Dijon vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Garnish Salad: Sprinkle grated parmesan cheese and dried cranberries on top for added flavor and texture.
- Serve: Serve the salad warm as a satisfying and nutritious meal or side dish. Enjoy!
Notes
- You can substitute kale with other hearty greens like spinach or Swiss chard if preferred.
- For a vegan version, omit the parmesan cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure vegetables are cut into similar sizes for even roasting.
- You can add nuts like toasted pecans or walnuts for additional crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
