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
Scale
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
