Roasted Vegetable Salad with Maple Dressing and Nut Topping Recipe
This vibrant Roasted Vegetable Salad combines the earthy flavors of roasted Brussels sprouts, carrots, sweet potatoes, red onion, and beets with hearty Italian kale. Topped with crunchy pumpkin seeds and toasted hazelnuts, and finished with creamy crumbled goat cheese and a luscious creamy maple dressing, this salad is a perfect balance of textures and sweet-savory flavors, ideal as a wholesome lunch or an impressive side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- ½ pound Brussels sprouts, trimmed and halved (quartered if large)
- 1 large carrot, peeled, quartered, and cut into 2-inch pieces
- ½ pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium red onion, cut into ¾-inch-thick wedges
- 1 large beet, trimmed, peeled, cut into 1-inch pieces (about ½ pound)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
Salad Base and Toppings
- 2 bunches Italian kale, tough stems discarded and leaves roughly chopped
- ⅓ cup salted, roasted pumpkin seeds
- ⅓ cup chopped toasted hazelnuts
- 4 ounces goat cheese, crumbled
Creamy Maple Dressing
- ¼ cup mayonnaise
- ¼ cup extra-virgin olive oil
- ¼ cup maple syrup
- 1 tablespoon stone-ground mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Prepare the vegetables: Preheat your oven to 425°F (220°C). Trim and halve or quarter the Brussels sprouts, peel and quarter the carrot, peel and cube the sweet potatoes and beet, and cut the red onion into thick wedges. This will ensure even roasting and caramelization.
- Roast the vegetables: Toss the Brussels sprouts, carrot, sweet potatoes, beet, and red onion with the olive oil and kosher salt until evenly coated. Spread them out in a single layer on a large baking sheet and roast in the preheated oven for about 25-30 minutes, stirring halfway through, until they’re tender and nicely caramelized.
- Prepare the kale: While the vegetables roast, discard the tough stems from the Italian kale and roughly chop the leaves. Place them in a large salad bowl.
- 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 until smooth and emulsified.
- Assemble the salad: Once the roasted vegetables have cooled slightly but are still warm, add them to the bowl with the chopped kale. Drizzle the creamy maple dressing over the salad and toss everything together gently to combine and coat all ingredients evenly.
- Add toppings: Sprinkle the salad with salted roasted pumpkin seeds, chopped toasted hazelnuts, and crumbled goat cheese, adding a variety of texture and flavor to every bite.
- Serve: Serve the salad immediately while the roasted vegetables are still warm for the best flavor experience. This salad can also be served at room temperature or chilled.
Notes
- For a nut-free version, omit the pumpkin seeds and hazelnuts or substitute with toasted sunflower seeds.
- You can prepare the dressing a day in advance and store it in the refrigerator for convenience.
- If you prefer a vegan version, substitute the mayonnaise with vegan mayonnaise and omit the goat cheese or replace with a plant-based cheese alternative.
- Adding a squeeze of fresh lemon juice to the dressing can brighten the flavor if desired.
- Make sure not to overcrowd the roasting pan to ensure the vegetables roast rather than steam.
