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.
Ingredients
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
1/4 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
1/4 cup olive oil
Salt and pepper, to taste
Instructions
Instructions:
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Preheat your oven to 400°F (200°C).
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Toss the cubed sweet potatoes, Brussels sprouts, and sliced red onion with olive oil, minced garlic, salt, and pepper.
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Spread the vegetables evenly on a baking sheet lined with parchment paper.
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Roast for 20-25 minutes or until the vegetables are lightly charred and tender.
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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.
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In a large mixing bowl, toss the roasted vegetables with chopped curly kale.
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Drizzle the maple Dijon vinaigrette over the salad and toss to combine.
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Sprinkle with grated parmesan cheese and dried cranberries for added flavor and texture.
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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
