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
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 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.
