Why You’ll Love This Recipe

This warm roasted veggie salad is the perfect addition to your fall and winter meals, combining delicious roasted vegetables with a tangy and sweet maple Dijon vinaigrette. It’s a comforting and nutritious salad that is hearty enough to be enjoyed as a main dish or paired as a vibrant side. The combination of roasted sweet potatoes, Brussels sprouts, and red onions, tossed in a zesty dressing, makes for an irresistible dish that everyone will love.

Ingredients

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
¼ cup dried cranberries
4 cups curly kale, stems removed and chopped
For the Maple Dijon Vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes, Brussels sprouts, and sliced red onion with olive oil, minced garlic, salt, and pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper.
Roast for 20-25 minutes or until the vegetables are lightly charred and tender.
While the vegetables are roasting, prepare the maple Dijon vinaigrette by whisking together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper.
In a large mixing bowl, toss the roasted vegetables with the chopped curly kale.
Drizzle the maple Dijon vinaigrette over the salad and toss to combine.
Sprinkle with grated parmesan cheese and dried cranberries for added flavor and texture.
Serve warm and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Vegan: Skip the parmesan cheese or use a vegan cheese alternative.
Add protein: Add grilled chicken, tofu, or chickpeas for extra protein.
Change up the veggies: Try swapping Brussels sprouts for broccoli or cauliflower.
Add nuts: Toasted walnuts or pecans would make a great crunchy addition.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the salad in a warm oven at 350°F for 10-15 minutes to preserve the texture of the vegetables.

FAQs

1. Can I make this salad in advance?

Yes, you can roast the vegetables and prepare the vinaigrette ahead of time, then assemble the salad just before serving.

2. Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for this recipe to achieve that crispy, roasted texture. Frozen vegetables can become soggy when roasted.

3. What can I use instead of maple syrup?

You can substitute honey or agave syrup for the maple syrup if desired.

4. Can I make the dressing ahead of time?

Yes, the vinaigrette can be made up to 3 days in advance and stored in the refrigerator.

5. Can I add more veggies to the salad?

Absolutely! Feel free to add other vegetables like carrots, beets, or parsnips for more variety.

6. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free.

7. Can I make this salad without kale?

You can substitute kale with other leafy greens like spinach or arugula, but kale adds a nice texture.

8. How do I prevent the veggies from becoming too soggy when roasting?

Be sure to spread the vegetables evenly on the baking sheet, allowing for plenty of air circulation, and avoid overcrowding them.

9. Can I make this salad spicy?

If you like a little heat, try adding red pepper flakes or a dash of hot sauce to the vinaigrette.

10. Can I serve this salad cold?

While this salad is designed to be served warm, you can enjoy it cold as well. Just store the roasted veggies and vinaigrette separately, then toss them together when ready to serve.

Conclusion

This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a fantastic way to enjoy a cozy and healthy meal. It combines the sweetness of roasted vegetables with the tang of a Dijon vinaigrette, making it a flavorful dish that works as a main or side. Perfect for holidays, weeknight dinners, or meal prep, this salad will quickly become a family favorite.

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

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Author: Emmily
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This warm roasted veggie salad with maple Dijon vinaigrette is the perfect fall or winter meal. Roasted sweet potatoes, Brussels sprouts, and red onions are tossed with a tangy, sweet maple Dijon dressing, making this hearty salad a flavorful and nutritious option for lunch or dinner. With options to make it vegan or add protein, this recipe is versatile and perfect for any occasion.

Instructions

Instructions:

Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes, Brussels sprouts, and sliced red onion with olive oil, minced garlic, salt, and pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper.
Roast for 20-25 minutes or until the vegetables are lightly charred and tender.
While the vegetables are roasting, prepare the maple Dijon vinaigrette by whisking together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper.
In a large mixing bowl, toss the roasted vegetables with chopped curly kale.
Drizzle the maple Dijon vinaigrette over the salad and toss to combine.
Sprinkle with grated parmesan cheese and dried cranberries for added flavor and texture.
Serve warm and enjoy!

Notes

Vegan option: Skip the parmesan cheese or use a vegan cheese alternative.
Add protein: Add grilled chicken, tofu, or chickpeas for extra protein.
Veggie swap: Try swapping Brussels sprouts for broccoli or cauliflower for a different twist.
Nuts: Toasted walnuts or pecans add a nice crunch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American