If you are searching for a vibrant, hearty, and deliciously satisfying salad, the Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe is an absolute must-try. This dish combines an irresistible medley of caramelized Brussels sprouts, sweet potatoes, beets, and kale, all brought together by a luscious maple-infused dressing and a crunchy nut topping that adds the perfect texture contrast. Every bite bursts with warm, earthy flavors complemented by the subtle sweetness of maple syrup, making it a memorable salad that’s as nourishing as it is delightful.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, containing a light yellow mixture with small brown specks evenly spread throughout. Inside the bowl, a metal whisk with a shiny silver handle rests, partially submerged in the smooth, slightly thick liquid. The mixture has a glossy texture that reflects light, and the glass bowl shows subtle reflections around its edges. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to creating a salad that sings with flavor, texture, and color. Each component in this Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe plays a vital role, from the tender roasted veggies to the creamy dressing and crunchy nuts that crown the dish.

Brussels sprouts (½ pound, trimmed and halved): Their slight bitterness softens beautifully when roasted, adding depth.
Large carrot (1, peeled and cut): Offers natural sweetness and vibrant color.
Sweet potatoes (½ pound, peeled and cubed): Bring a tender, silky texture and earthy flavor.
Red onion (1 medium, wedged): Roasting enhances their natural sweetness and adds complexity.
Beet (1 large, peeled and cubed, about ½ pound): Gives vivid color and earthy, sweet undertones.
Extra-virgin olive oil (3 tablespoons): Helps in roasting and enriches flavors with its fruity notes.
Kosher salt (1 teaspoon): A small amount to enhance and balance all flavors.
Italian kale (2 bunches, stems discarded, leaves chopped): Adds a fresh, slightly bitter crunch.
Salted, roasted pumpkin seeds (⅓ cup): Bring a nutty crunch and a hint of saltiness.
Chopped toasted hazelnuts (⅓ cup): Infuse the salad with warmth and crunch.
Goat cheese (4 ounces, crumbled): Offers creamy tang that contrasts beautifully with the roasted vegetables.
For the Creamy Maple Dressing:
Mayonnaise (¼ cup): Provides richness and smoothness.
Extra-virgin olive oil (¼ cup): For added healthy fats and flavor depth.
Maple syrup (¼ cup): The star sweetener tying all ingredients with a natural warmth.
Stone-ground mustard (1 tablespoon): Adds a subtle tang and texture.
Apple cider vinegar (1 tablespoon): Balances sweetness with acidity.
Sea salt (1 teaspoon): Enhances the overall seasoning.
Freshly cracked black pepper (¼ teaspoon): Adds a mild spice kick.

How to Make Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 400°F (200°C). Toss the trimmed Brussels sprouts, carrots, sweet potatoes, red onion wedges, and beets with the extra-virgin olive oil and kosher salt. Spread them out evenly on a baking sheet, making sure they have room to roast rather than steam. Roast for about 30-40 minutes, flipping once halfway through, until the vegetables are tender and caramelized at the edges. Roasting beautifully deepens the natural sweetness and adds a delicate smokiness that is absolutely irresistible.

Step 2: Prepare the Kale Base

While the vegetables roast, wash your kale and remove the tough stems. Chop the leaves roughly and place them in a large salad bowl. To soften the kale’s texture a bit, you can massage it gently with a drizzle of olive oil and a pinch of salt. This step helps mellow the kale’s slight bitterness and makes it more pleasant to eat raw alongside the roasted vegetables.

Step 3: Make the Creamy Maple Dressing

In a small bowl, whisk together the mayonnaise, extra-virgin olive oil, maple syrup, stone-ground mustard, apple cider vinegar, sea salt, and freshly cracked black pepper. Whisk until the dressing is smooth and creamy. The combination of tangy mustard and sweet maple syrup creates a luscious glaze that beautifully complements the hearty roasted vegetables and crisp kale.

Step 4: Assemble the Salad

Once the vegetables have cooled slightly but are still warm, add them to the kale in the salad bowl. Pour the creamy maple dressing over the top and toss everything gently to coat the leaves and roasted veggies evenly. The warmth of the roasted vegetables helps the dressing soak in, making each bite flavorful and comforting.

Step 5: Finish with Nut Topping and Goat Cheese

Sprinkle the salad with the salted roasted pumpkin seeds and chopped toasted hazelnuts for an irresistible crunch. Finally, scatter crumbled goat cheese on top for a creamy, tangy contrast that brings the dish together in perfect harmony.

How to Serve Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe

The image shows many small bowls and dishes arranged on a white marbled surface. On the bottom left is a white plate filled with dark green leafy kale. Nearby, small wooden bowls hold pumpkin seeds and chopped hazelnuts. A larger wooden bowl contains white crumbly cheese. To the right of the kale plate, a gray bowl is filled with bright red beet chunks. Next to it is a green bowl with fresh Brussels sprouts. Another gray bowl holds sliced red onions, and a tan bowl contains cubed orange sweet potatoes. Smaller bowls scattered around hold yellow mustard, salt, olive oil, mayonnaise, honey, pepper, and carrot sticks in a white bowl. The colors are vibrant with green, red, orange, white, and natural brown tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs such as chopped parsley or thyme can be sprinkled on top for an added bright, herbal note. A few extra chopped nuts or a drizzle of maple syrup right before serving elevates the presentation and ties all flavors perfectly.

Side Dishes

This salad pairs wonderfully with a crusty artisanal bread to soak up the dressing, or alongside roasted chicken or grilled salmon for a wholesome and satisfying meal. It’s also a star on its own as a hearty vegetarian main that’s filling and flavorful.

Creative Ways to Present

For a stunning party presentation, serve this salad on a large wooden board or shallow platter, layering the vegetables over the kale and finishing with a decorative ring of nuts and cheese. Individual portions in clear glasses or bowls also allow the vibrant colors to shine through beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. Keep the nut topping and goat cheese separate for the best texture, adding them just before serving. The salad will keep fresh for up to 2 days.

Freezing

Because of the fresh kale and dressing, this salad is best enjoyed fresh and is not recommended for freezing. Roasted vegetables themselves freeze well, so you can prepare and freeze them separately to save time.

Reheating

If you want to enjoy the roasted veggies warm again, gently reheat them in an oven or on the stovetop before combining with fresh kale and dressing. Avoid microwaving to preserve the crisp edges and rich flavors.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! Walnuts, pecans, or almonds all work beautifully in this Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe and provide a delicious crunch and flavor variation.

Is this salad suitable for vegans?

The salad is mostly vegan except for the goat cheese and mayonnaise. You can substitute the goat cheese with a vegan-friendly alternative and use vegan mayonnaise to keep it fully plant-based.

Can I prepare the dressing in advance?

Yes! The creamy maple dressing can be made up to 3 days ahead and stored in the refrigerator. Just give it a good whisk before tossing with the salad.

What other vegetables could I use?

This recipe is flexible: root vegetables like parsnips, butternut squash, or fennel would be excellent additions or swaps in the salad for different flavors and textures.

How do I prevent the kale from being too tough?

Massaging the kale with a bit of olive oil and salt softens it, making it easier to eat raw. Also, ensuring that you cut off the fibrous stems prior to chopping helps keep the leafy parts tender.

Final Thoughts

There is something truly special about the Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe that makes it a standout in any meal. It’s loaded with textures and flavors that feel cozy yet fresh, sweet yet savory, and hearty yet bright. Whether you are serving it for a family dinner or bringing it to a gathering, this salad promises to delight everyone at the table. Give it a try, and I guarantee it will become one of your cherished go-to recipes!