If you’re on the lookout for a salad that feels cozy, vibrant, and packed with incredible flavors, the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe is about to become your new favorite. This dish brings together tender, caramelized roasted vegetables with the zing and sweetness of a homemade maple Dijon vinaigrette. It’s a celebration of textures and tastes—from the hearty sweet potatoes and earthy Brussels sprouts to the crisp kale and tangy cranberries—all harmonizing beautifully in one bowl. Whether you’re craving a comforting lunch or a stunning side for dinner, this salad delivers star quality every time.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this salad plays an essential role, creating a perfect balance of flavors, colors, and textures. The fresh produce provides earthiness and crunch, while the maple Dijon vinaigrette adds just the right touch of sweetness and acidity to tie it all together.
- Sweet potato: Cubed and roasted for a naturally sweet, tender bite that’s also hearty.
- Brussels sprouts: Trimmed and halved to roast until crispy on the outside and soft inside, adding a lovely green bitterness.
- Red onion: Thinly sliced to soften and caramelize slightly, lending a mild sweetness and color contrast.
- Olive oil: The essential fat that helps everything roast perfectly and delivers richness.
- Garlic: Minced for a subtle aromatic kick without overpowering the veggies.
- Sea salt and black pepper: Basic seasonings that enhance every flavor in the salad.
- Parmesan cheese: Grated over the top for a salty, nutty finish that adds depth.
- Dried cranberries: Scattered in for bursts of tart-sweet flavor and chewy texture.
- Curly kale: Stems removed and chopped, providing a fresh, slightly bitter green base to complement the warmth of the roasted vegetables.
- Dijon mustard: The tangy foundation of the vinaigrette that wakes up your taste buds.
- Maple syrup: Brings warmth and natural sweetness to balance the mustard’s bite.
- Apple cider vinegar: Adds a sharp acidity that brightens the dressing.
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the sweet potatoes, Brussels sprouts, and red onion to a gorgeous golden finish. Toss the veggies with olive oil, minced garlic, salt, and pepper to coat every piece evenly. Spread them out on a parchment-lined baking sheet so they roast rather than steam. In about 20 to 25 minutes, they’ll emerge tender, caramelized, and lightly charred around the edges—adding a deep, smoky flavor that’s absolutely irresistible.
Step 2: Whisk Together the Maple Dijon Vinaigrette
While the veggies roast, prepare the dressing. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and a pinch of salt and pepper in a bowl. This vinaigrette is the soul of the salad, blending tangy, sweet, and slightly sharp elements that brighten up the roasted vegetables and kale beautifully.
Step 3: Combine Vegetables and Kale
Once the roasted vegetables are ready, transfer them to a large mixing bowl and add the chopped curly kale. Toss the warm veggies with the greens so the kale gently softens from the residual heat—this step helps the flavors meld wonderfully.
Step 4: Dress the Salad and Add Toppings
Drizzle the maple Dijon vinaigrette over the kale and roasted veggie mixture, tossing carefully to ensure everything is coated delightfully. Finish by sprinkling grated Parmesan cheese and dried cranberries on top, introducing a savory, nutty crunch and bursts of fruity sweetness that make every bite exciting.
Step 5: Serve Warm and Enjoy
This salad is best enjoyed warm, fresh from the bowl, when the comforting roasted flavors and lively vinaigrette are at their peak. It’s a perfect dish for any season and pairs wonderfully with a variety of meals or all on its own.
How to Serve Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
Garnishes
Adding a few extra garnishes can elevate the salad’s presentation and flavor profile. Consider tossing on toasted walnuts or pecans for crunch, or scatter some fresh herbs like chopped parsley or chives to introduce a bright pop of green. A light drizzle of extra maple syrup or a sprinkle of chili flakes can add a pleasant hint of sweetness or spice, depending on your mood.
Side Dishes
This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe pairs beautifully with simple proteins like grilled chicken or pan-seared salmon. It’s also fantastic alongside crusty bread or quinoa for a filling plant-based meal. The hearty roasted vegetables and tangy dressing complement a wide variety of dishes, making it a versatile addition to any dinner table.
Creative Ways to Present
For a stunning presentation, serve the salad in a rustic wooden bowl or a shallow ceramic platter to showcase the vibrant colors. Layering the kale first and artistically arranging the vegetables and cranberries on top invites guests to dig in. You might also try serving it in individual mason jars for a charming picnic or lunchbox option that feels fresh and special.
Make Ahead and Storage
Storing Leftovers
This salad stores well for a day or two in the refrigerator. Keep the dressing separate if you want to maintain the kale’s crispness, then toss everything together just before serving. If combined, the kale will soften a bit more but the flavors deepen deliciously as they mingle.
Freezing
Since this salad contains fresh greens and roasted vegetables, freezing is not recommended. Freezing would alter the texture of the kale and cranberries, making the salad less enjoyable once thawed.
Reheating
If you have leftovers with the vegetables and kale already tossed together, gently warm the salad in a microwave or on the stove over low heat. You want to heat it through without wilting the kale too much. Add a fresh splash of vinaigrette if it feels dry after reheating.
FAQs
Can I use other vegetables for this salad?
Absolutely! Feel free to substitute or add root vegetables like carrots or parsnips, or swap kale for spinach or arugula depending on what you have on hand. The key is roasting vegetables that hold their shape well and have complementary flavors.
Is this salad suitable for meal prep?
Yes, but keep the dressing separate until serving to preserve the freshness of the kale and the texture of the roasted vegetables. Assemble just before eating for the best experience.
Can I make the vinaigrette ahead of time?
Definitely. The maple Dijon vinaigrette tastes great when made in advance and stored in the fridge. Just give it a good whisk or shake before drizzling as the oil and vinegar might separate over time.
What if I don’t have maple syrup?
If you don’t have maple syrup, you can substitute honey or agave nectar. The sweetness helps balance the tangy mustard and vinegar, so adjusting to your taste is easy and still delicious.
Is this salad vegan friendly?
You can easily make this salad vegan by omitting the Parmesan cheese or using a plant-based alternative. The rest of the ingredients and the vinaigrette are already vegan-friendly, making it a versatile dish for many dietary preferences.
Final Thoughts
There’s something truly special about the combination of warm, roasted vegetables and a luscious maple Dijon vinaigrette. This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe is a joyful blend of flavors and textures that’s sure to brighten your meals and make your taste buds happy. I can’t wait for you to try it—you’ll find it’s the perfect dish when you’re craving something healthy, satisfying, and just a little bit decadent in the best way possible.
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Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Warm Roasted Veggie Salad featuring sweet potatoes, Brussels sprouts, and red onions, tossed with kale and topped with a tangy maple Dijon vinaigrette. Finished with parmesan cheese and dried cranberries, this salad offers a delightful combination of roasted flavors and fresh greens, perfect for a nutritious lunch or dinner.
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 evenly.
- Toss Vegetables: In a large bowl, combine the cubed sweet potatoes, trimmed and halved Brussels sprouts, and sliced red onion. Add olive oil, minced garlic, sea salt, and black pepper, then toss thoroughly until all pieces are well coated.
- Arrange on Baking Sheet: Spread the prepared vegetables evenly on a baking sheet lined with parchment paper to ensure even roasting and easy cleanup.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, stirring once halfway through, until they are tender and lightly charred.
- Prepare Vinaigrette: While the vegetables roast, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl until smooth and emulsified.
- Toss Salad Base: In a large mixing bowl, combine the warm roasted vegetables with the chopped curly kale, tossing to blend the flavors and slightly wilt the kale.
- Add Vinaigrette: Drizzle the maple Dijon vinaigrette over the salad mixture, tossing again until the salad is evenly dressed.
- Garnish Salad: Sprinkle the grated parmesan cheese and dried cranberries over the top to add a savory and sweet contrast, enhancing both texture and flavor.
- Serve Warm: Serve the salad immediately while still warm to enjoy the perfect balance of roasted and fresh ingredients.
Notes
- For a vegan version, substitute parmesan cheese with nutritional yeast or a plant-based cheese alternative.
- You can add toasted nuts like walnuts or pecans for extra crunch and nutrition.
- Make sure vegetables are cut into similar sizes for even roasting.
- If you prefer a tangier vinaigrette, increase the apple cider vinegar slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
