Name: Irresistibly Cozy Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups Sweet Potato (Provides natural sweetness; can substitute with butternut squash); 2 cups Brussels Sprouts (Adds nutty flavor; green beans are an alternative); 1 large Red Onion (Gives sharpness and sweetness; yellow onion offers a milder flavor); 3 cloves Garlic (Enhances overall flavor; fresh garlic is ideal); 3 tbsp Olive Oil (Essential for roasting; avocado oil is a great alternative); 1 tsp Kosher Salt (Amplifies flavor; sea salt or Himalayan salt can also be used); 1/2 tsp Black Pepper (Adds mild heat; omit if you prefer a milder dish); 1/4 cup Apple Cider Vinegar (Balances acidity; red wine vinegar can be swapped); 2 tbsp Pure Maple Syrup (Sweetens the vinaigrette; honey is a good alternative); 1 tbsp Dijon Mustard (Provides a tangy depth; yellow mustard works as a substitute); 1 tsp Dried Thyme (Infuses herbal notes; fresh thyme elevates flavor); 4 cups Curly Kale (Offers crunch and nutrition; spinach can replace it); 1/2 cup Dried Cranberries (Adds sweetness and color; raisins can be interchanged); 1/4 cup Parmesan Cheese (Delivers creaminess; vegan cheese is a great dairy-free option)

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

When the leaves begin to turn and the air carries a crispness that signals the arrival of autumn, my thoughts inevitably drift to hearty, wholesome dishes. This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a vibrant hug in a bowl and it’s perfect for those chilly evenings when you crave something nourishing and cozy. Picture tender sweet potatoes, earthy Brussels sprouts, and sweet red onions, all roasted to perfection and nestled atop a bed of massaged curly kale. Each bite offers a delightful contrast of textures and flavors, beautifully complemented by a homemade vinaigrette that strikes the perfect balance between sweet and tangy.

What I love most about this recipe is its versatility—it's not only a stunning addition to your Thanksgiving spread but also a refreshing choice for any weeknight meal. Whether you're celebrating with family or simply seeking a nourishing dish to lift your spirits, this salad promises to impress without overwhelming your kitchen time. Let’s dive into the details and create something truly special together!

Why is Warm Roasted Veggie Salad with Maple Dijon Vinaigrette a Must-Try?

Comforting Warmth: This salad embraces the essence of fall with cozy roasted vegetables that create a heartwarming dish.

Vibrant Flavors: The sweet and tangy homemade vinaigrette elevates the earthy flavors, making every bite a delightful experience.

Nutritionally Packed: Full of fiber and essential vitamins, it's a wholesome choice that feels good and satisfies.

Versatile Serving: Perfect as a side for Thanksgiving or a stand-alone meal, this recipe adapts effortlessly to your dining needs.

Quick & Easy: With straightforward steps, you can whip up this dish in no time, leaving you with more moments to enjoy with loved ones.

Elevate your meal experience by pairing this salad with your favorite protein or grains; it's sure to become a go-to in your recipe collection!

Warm Roasted Veggie Salad Ingredients

For the Roasted Veggies
• Sweet Potato – Provides natural sweetness; substitute with butternut squash for variation.
• Brussels Sprouts – Adds a nutty flavor and meaty texture; green beans are a lovely alternative.
• Red Onion – Gives sharpness and sweetness; yellow onion can provide a milder flavor.
• Garlic – Enhances overall flavor; fresh garlic is ideal, but powder works in a pinch.
• Olive Oil – Essential for roasting and adds richness; avocado oil makes a great alternative.
• Kosher Salt – Amplifies flavor; sea salt or Himalayan salt can also be used.
• Black Pepper – Adds mild heat; omit if you prefer a milder dish.

For the Dressing
• Apple Cider Vinegar – Balances acidity in the dressing; red wine vinegar can be swapped in.
• Pure Maple Syrup – Sweetens the vinaigrette; honey offers a good alternative sweetener.
• Dijon Mustard – Provides a tangy depth; yellow mustard works as a substitute.
• Dried Thyme – Infuses herbal notes; fresh thyme elevates the flavor further.

For the Salad Base
• Curly Kale – Offers crunch and nutrition; spinach can replace it for a milder taste.
• Dried Cranberries – Adds a pop of sweetness and color; raisins can be interchanged for similar results.
• Parmesan Cheese – Delivers creaminess and a salty bite; vegan cheese is a great dairy-free option.

Feel the warmth of the Warm Roasted Veggie Salad with Maple Dijon Vinaigrette embracing your table this season—it’s a cozy and inviting dish perfect for any occasion!

How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup a breeze.
Chop the Veggies: Take your sweet potato, Brussels sprouts, and red onion, and chop them into bite-sized pieces. In a mixing bowl, combine these with minced garlic, olive oil, kosher salt, and black pepper. Toss well until everything is evenly coated.
Roast the Veggies: Spread the veggie mixture out on the prepared baking sheet in a single layer. Pop it in the oven and roast for 20-25 minutes, or until the vegetables are tender and slightly charred around the edges.
Whisk the Dressing: While the veggies are roasting, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, dried thyme, sea salt, and black pepper. Adjust the seasoning to suit your taste.
Prepare the Kale: While the roasted veggies are in the oven, wash and chop the curly kale. Massage it lightly with a pinch of sea salt for 1-2 minutes until it becomes tender and vibrant in color.
Combine and Serve: Once the veggies are done roasting, mix them with the kale in a large bowl, then add in the dried cranberries and Parmesan cheese. Drizzle with the vinaigrette and toss gently until everything is well combined.

Optional: Garnish with chopped nuts for added crunch and texture.
Exact quantities are listed in the recipe card below.

Expert Tips for Warm Roasted Veggie Salad

Coat the Veggies: Ensure that the sweet potatoes, Brussels sprouts, and red onions are well coated in olive oil and seasonings for optimal roasting. This prevents drying out!
Massaging Kale: Don't skip massaging the curly kale! This step not only softens it but also enhances its flavor, making the salad more enjoyable.
Flavor Boost: For added texture and richness, consider tossing in some toasted nuts or seeds such as walnuts or sunflower seeds. This complements the warm roasted veggie salad nicely.
Mind the Timing: Keep an eye on the roasting time; certain ovens may vary. You want the veggies tender and slightly charred, which enhances their natural sweetness.
Storing Leftovers: If you have leftovers, store them in an airtight container. They will last for up to three days in the fridge, but for best flavor, enjoy them fresh!
Adjust the Dressing: Feel free to adjust the sweetness or tang of the Maple Dijon Vinaigrette to your personal taste. A little extra maple syrup or Dijon can make a big difference!

Make Ahead Options

These Warm Roasted Veggie Salad with Maple Dijon Vinaigrette components are perfect for meal prep! You can chop and roast the sweet potatoes, Brussels sprouts, and red onions up to 3 days in advance, allowing the flavors to deepen. Simply store the roasted veggies in an airtight container in the refrigerator to maintain their quality. Prepare the Maple Dijon Vinaigrette and store it separately, also for up to 3 days; this prevents the salad from becoming soggy. When you're ready to serve, just toss the warm veggies with the massaged curly kale, cranberries, Parmesan, and vinaigrette, and enjoy a cozy, time-saving meal with minimal effort!

How to Store and Freeze Warm Roasted Veggie Salad

Fridge: Store leftover Warm Roasted Veggie Salad in an airtight container for up to 3 days. This helps maintain freshness and flavor while preventing moisture loss.

Freezer: While it's best enjoyed fresh, you can freeze the roasted veggies (without dressing) for up to 2 months. Thaw in the fridge before reheating.

Reheating: Gently reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid using the microwave, as it can make the veggies soggy.

Assembling Before Serving: For optimal taste and texture, store dressing separately until you're ready to enjoy the salad. This keeps the kale crisp and the veggies flavorful!

What to Serve with Warm Roasted Veggie Salad with Maple Dijon Vinaigrette?

Looking to round out your meal with delightful accompaniments that enhance your warm roasted veggie salad?

Crispy Garlic Bread: This warm, buttery bread offers a satisfying crunch that complements the tender veggies perfectly. It's perfect for mopping up the delicious vinaigrette.
Creamy Mashed Potatoes: Velvety mashed potatoes create a luscious contrast to the texture of the salad, making every bite comforting and indulgent.
Grilled Lemon-Herb Chicken: The bright flavors of lemon and herbs in the chicken beautifully balance the sweetness of the salad, creating a harmonious dish that sings of freshness.
Quinoa Pilaf with Nuts: This nutty, fluffy side brings added protein and texture that pairs beautifully with the salad’s earthy elements. The contrast is delightful, making each forkful a celebration of flavors.
Roasted Root Vegetables: Feature seasonal veggies with earthy undertones that will resonate with the warm salad’s roasted flavors, adding depth to your table.
Apple Cider Sangria: A refreshing and festive beverage that echoes the tanginess of the vinaigrette, making it an excellent pairing for both flavor and vibe.
Pumpkin Pie: To finish off your meal on a sweet note, this classic dessert offers spiced warmth that resonates with the comforting theme of the salad.

Elevate your dining table with these complementary dishes that embrace the essence of togetherness!

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Variations

Embrace your creativity in the kitchen by customizing this delightful salad to suit your taste and dietary needs!

Protein Boost: Add grilled chicken or chickpeas for a hearty, satisfying addition that turns this salad into a complete meal.
Quinoa Twist: Incorporate cooked quinoa for added texture and a nutrient-rich boost, making every bite even more fulfilling.
Spicy Kick: Toss in some crushed red pepper flakes or fresh jalapeños for a heat element that will awaken your palate.
Different Greens: Swap curly kale for arugula, mixed greens, or even spinach to bring a new flavor profile to the dish.
Nutty Surprise: Add toasted nuts, like walnuts or pecans, to provide a delightful crunch and a nutty flavor that pairs beautifully with the roasted veggies.
Herb Infusion: Experiment with different herbs, such as fresh basil or cilantro, to brighten the salad and provide a unique twist to the dressing.
Dressing Alternatives: Try a balsamic vinaigrette or lemon-tahini dressing to switch up the flavor experience while maintaining the fresh vibe of this salad.
Fruity Flare: Add fresh apple or pear slices to introduce a sweet and juicy texture contrast that enhances the overall experience.

Feel free to mix and match these variations to create a salad that's uniquely yours!

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe FAQs

What types of sweet potatoes are best for this recipe?
Absolutely! When selecting sweet potatoes, look for firm ones without any dark spots or blemishes. Varieties such as Jewel or Garnet are my go-to choices as they offer the perfect sweetness after roasting. If you want to switch things up, butternut squash works beautifully as a substitute while maintaining that delightful sweetness.

How should I store leftovers of this salad?
You can store any leftover Warm Roasted Veggie Salad in an airtight container in the fridge for up to 3 days. This helps to keep all the flavors intact and prevents moisture loss. I always recommend keeping the dressing separate until you're ready to enjoy it again—this ensures the kale stays crispy, making each bite just as delicious as the first!

Can I freeze the Warm Roasted Veggie Salad?
Yes, indeed! While I recommend enjoying it fresh, you can freeze the roasted veggies without the dressing for up to 2 months. Make sure to allow them to cool entirely before transferring to a freezer-safe bag or container. When you're ready to enjoy, simply thaw in the fridge overnight and gently reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

What if my kale seems tough or bitter?
Very common! If your curly kale feels tough, massaging it is essential. To do this, wash and chop the kale, then add a pinch of sea salt and massage it gently for 1-2 minutes. This step not only softens the kale but also enhances its flavor, making your salad far more enjoyable. If after that it still seems bitter, tossing it with a bit more dressing can help balance the flavors beautifully.

Are there any allergy considerations?
The Warm Roasted Veggie Salad is vegetarian and gluten-free, which makes it suitable for a variety of diets. However, keep in mind that the Parmesan cheese can be a concern for those with dairy allergies. For a vegan or dairy-free option, simply substitute with your favorite plant-based cheese. Always check the labels of packaged ingredients, like the Dijon mustard and maple syrup, to ensure they meet your dietary needs.

Can I add protein to this salad?
Absolutely! This salad is versatile and lends itself beautifully to protein additions. You can grill some chicken breasts or toss in chickpeas for a vegetarian option. For an extra hearty meal, I often add quinoa or lentils as they not only complement the salad but also boost its nutritional profile. The more, the merrier!