Irresistibly Cozy Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Course: Everyday Sweet

Cuisine: American

Keyword: Autumn Salad, Healthy Recipe, Maple Dijon Vinaigrette, vegetarian dish, Warm Roasted Veggie Salad

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 300kcal

This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a nourishing and cozy dish perfect for autumn.

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 tablespoon Olive Oil Essential for roasting; avocado oil is a great alternative
1 teaspoon Kosher Salt Amplifies flavor; sea salt or Himalayan salt can also be used
½ teaspoon Black Pepper Adds mild heat; omit if you prefer a milder dish

¼ cup Apple Cider Vinegar Balances acidity; red wine vinegar can be swapped
2 tablespoon Pure Maple Syrup Sweetens the vinaigrette; honey is a good alternative
1 tablespoon Dijon Mustard Provides a tangy depth; yellow mustard works as a substitute
1 teaspoon Dried Thyme Infuses herbal notes; fresh thyme elevates flavor

4 cups Curly Kale Offers crunch and nutrition; spinach can replace it
½ cup Dried Cranberries Adds sweetness and color; raisins can be interchanged
¼ cup Parmesan Cheese Delivers creaminess; vegan cheese is a great dairy-free option

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Chop sweet potato, Brussels sprouts, and red onion into bite-sized pieces, and combine them with minced garlic, olive oil, kosher salt, and black pepper in a mixing bowl.
Spread the veggie mixture on the baking sheet in a single layer and roast for 20-25 minutes until tender and slightly charred.
While the veggies roast, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, dried thyme, sea salt, and black pepper for the dressing.
Wash and chop the curly kale, then massage it with a pinch of sea salt for 1-2 minutes until tender.
Once roasted, mix the veggies with kale in a large bowl, adding dried cranberries and Parmesan cheese. Drizzle with vinaigrette and toss gently.

Optional: Garnish with chopped nuts for extra crunch. Adjust the sweetness of the vinaigrette to your taste.