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Roasted Vegetable Salad

Roasted Vegetable Salad

A delicious Roasted Vegetable Salad featuring Brussels sprouts, sweet potatoes, and a creamy maple dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 280 kcal

Equipment

  • rimmed sheet pan
  • small bowl
  • large serving bowl

Ingredients
  

Vegetables

  • 0.5 pound Brussels sprouts, trimmed and halved quartered if large
  • 1 large carrot, peeled, quartered, and cut into 2-inch pieces
  • 0.5 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)

Dressing

  • 0.25 cup mayonnaise
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup maple syrup
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper

Toppings

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 bunches Italian kale, tough stems discarded and leaves roughly chopped
  • 0.33 cup salted, roasted pumpkin seeds
  • 0.33 cup chopped toasted hazelnuts
  • 4 ounces goat cheese, crumbled

Instructions
 

Preparation

  • Preheat the oven to 425°F with a rack in the center position.
  • On a rimmed sheet pan, toss the Brussels sprouts, carrot, sweet potatoes, red onion, and beet with the olive oil and salt. Arrange the vegetables cut-sides down, being careful not to overcrowd (use 2 sheet pans if necessary). Roast until browned and tender, 25 to 30 minutes. Let cool for about 10 minutes.
  • Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, olive oil, maple syrup, mustard, vinegar, salt, and pepper until smooth.
  • In a large serving bowl, toss the kale, ¾ of the roasted vegetables, ¾ of the pumpkin seeds, ¾ of the hazelnuts, and ¾ of the goat cheese with the dressing until evenly coated.
  • Top with the remaining roasted vegetables, pumpkin seeds, hazelnuts, and goat cheese, and serve.

Notes

For extra flavor, toss the veggies with Parmesan cheese or balsamic vinegar.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 400mgPotassium: 750mgFiber: 6gSugar: 5gVitamin A: 10000IUVitamin C: 90mgCalcium: 80mgIron: 2mg
Keyword healthy salad, maple dressing, Roasted Vegetable Salad, roasted vegetables, vegetable salad
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