There’s a comforting warmth that fills my kitchen when I make my Warm Roasted Veggie Salad with Maple Dijon Vinaigrette. As the sweet potatoes, Brussels sprouts, and red onion roast away, their delicious aromas meld together, creating an irresistible invitation to gather around the table. This dish is more than just a salad; it’s a celebration of vibrant flavors and textures that brighten even the cloudiest of days.
After a long week of hustle and takeout runs, I craved something that made me feel grounded and satisfied. I discovered that with just a handful of simple ingredients, I could transform my ordinary veggies into a stunning, nourishing dish. Tossed with a sweet-tangy Maple Dijon dressing and accented by the delightful crunch of dried cranberries and freshly grated Parmesan cheese, this salad becomes a go-to recipe for any occasion. Join me as we dive into creating this delightful, crowd-pleasing salad that reinvents weeknight dinners and brings joy back to homemade meals!
Why will you love this Warm Roasted Veggie Salad?
Satisfying Simplicity: This recipe requires minimal prep, making it perfect for busy evenings.
Bursting with Flavor: The maple-dijon vinaigrette elevates roasted veggies, adding a tangy sweetness you won’t forget!
Nutrient-Rich: Packed with vitamins from sweet potatoes and kale, it’s a healthy addition to your diet.
Versatile Dish: Serve it warm or cold, as a main or side—great for any meal!
Crowd-Pleaser: Whether for family dinners or potlucks, this delightful salad will have everyone coming back for more!
Warm Roasted Veggie Salad Ingredients
• The perfect base for your flavor adventure!
For the Roasted Vegetables
- Medium Sweet Potato – cut into 1/2 inch cubes to provide a naturally sweet flavor after roasting.
- Brussels Sprouts – trimmed and halved for that gorgeous char and crispiness.
- Medium Red Onion – sliced to add a tangy sweetness that compliments the roasted veggies perfectly.
- Cloves Garlic – mashed to infuse the dish with warm, aromatic goodness.
- Olive Oil – extra virgin is best for roasting, ensuring a rich flavor and a golden finish.
- Kosher Salt – enhances all the flavors of the vegetables.
- Ground Black Pepper – a dash adds that perfect hint of spice.
For the Maple Dijon Vinaigrette
- Olive Oil – extra virgin again for the dressing, providing essential richness.
- Apple Cider Vinegar – brings a bright acidity that balances the sweet and savory notes.
- Pure Maple Syrup – adds a touch of sweetness that pairs beautifully with Dijon.
- Dijon Mustard – for a tangy bite, giving the dressing depth and character.
- Cloves Garlic – mashed again for a continuous flavor thread throughout the dish.
- Dried Thyme – adds an earthy aroma that complements the roasted veggies.
- Sea Salt and Ground Black Pepper – to taste, fine-tuning the dressing to your preference.
For the Salad Base
- Curly Kale Leaves – chopped and massaged to enhance tenderness and provide a nutrient-rich base.
- Dried Cranberries – for a pop of color and a delightful sweet-tart contrast.
- Parmesan Cheese – freshly grated to sprinkle, adding a savory, creamy finish.
This Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is not only nourishing but also a true feast for the eyes and palate! Enjoy crafting this heartwarming dish!
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
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Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper. This allows for easy cleanup and ensures even roasting of your veggies.
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Combine the chopped sweet potato, Brussels sprouts, and red onion in a large bowl. Add the mashed garlic, sea salt, olive oil, and black pepper, tossing until everything is well coated. Transfer the mixture onto the prepared baking sheet.
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Roast the veggies in the oven for 20-25 minutes. Look for them to be tender and slightly charred for the best flavor and texture.
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Whisk together the ingredients for your vinaigrette in a small bowl while the veggies are roasting. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, mashed garlic, dried thyme, salt, and black pepper until smooth.
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Prepare the curly kale by washing and chopping the leaves, removing the tough stems. Massage the kale with a pinch of sea salt for 1-2 minutes to tenderize it.
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Mix the warm roasted vegetables into the bowl with the massaged kale, adding in the dried cranberries and grated parmesan cheese for a burst of flavor.
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Dress your salad by pouring the maple Dijon vinaigrette over the contents of the bowl. Toss everything gently to ensure every ingredient is coated in that delicious dressing.
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Serve immediately while warm and enjoy the delightful flavors! Store any leftovers in an airtight container in the fridge for up to three days.
Optional: Top with additional parmesan for extra creaminess.
Exact quantities are listed in the recipe card below.
Storage Tips for Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
- Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. The flavors meld beautifully, enhancing the taste even further!
- Reheating: To enjoy your Warm Roasted Veggie Salad, gently reheat in the microwave or on a stovetop. Add a splash of water to help revive moisture without compromising flavor.
- Freezer: For longer storage, you can freeze the roasted veggies without the dressing for up to 1 month. Thaw and reheat, then add the fresh vinaigrette before serving for the best flavor.
- Airtight Container: Always use a tightly sealed container to prevent moisture loss and prolong the life of your salad. It keeps your ingredients vibrant and delicious!
What to Serve with Warm Roasted Veggie Salad with Maple Dijon Vinaigrette?
Enhance your delightful salad experience with these fantastic pairings that celebrate the season’s flavors.
- Quinoa Pilaf: Nutty quinoa adds a wonderful chewy texture, making it a perfect protein-packed side to complement your salad.
- Crusty Whole Grain Bread: Serve with warm, crusty bread to soak up the delicious vinaigrette while adding a comforting element to your meal.
- Herbed Grilled Chicken: The savory flavors of grilled chicken enhance the salad’s sweetness, creating a well-rounded, satisfying dining experience.
- Roasted Garlic Hummus: This creamy dip served with fresh veggie sticks brings an additional layer of flavor and pairs beautifully with the roasted veggies.
- Crisp Apple Slices: The fresh crunch of sweet apple slices offers a refreshing contrast to the savory warmth of the salad, making every bite exciting.
- Sparkling Cider: A glass of bubbly apple cider complements the flavors beautifully, while the bubbles add a festive touch to your meal.
- Chocolate Avocado Mousse: End your meal on a rich note with a light yet indulgent dessert that contrasts the salad’s earthy flavors. The creaminess of avocado offers a smooth texture, creating a satisfying finish.
Explore these accompaniments, and elevate your Warm Roasted Veggie Salad with Maple Dijon Vinaigrette to new heights of deliciousness!
Warm Roasted Veggie Salad Variations
Embrace your creativity with these delicious twists on this already incredible salad!
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Vegan: Substitute the Parmesan cheese with nutritional yeast for a cheesy flavor without the dairy while keeping it plant-based.
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Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a delightful heat that will give your salad an exciting edge. Spice can elevate warm flavors beautifully!
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Nuts & Seeds: Toss in a handful of toasted walnuts or sunflower seeds for an added crunch and nutty flavor that complements the roasted veggies.
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Fruity Addition: Incorporate sliced apples or pears for a fresh, crunchy contrast that balances the warmth of the roasted vegetables. The sweetness will brighten every bite!
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Different Greens: Swap curly kale for spinach or arugula for a different taste and texture—each offers a unique flavor profile while still being nourishing.
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Quinoa Boost: Stir in some cooked quinoa for a heartier dish packed with protein, making it an excellent option for lunch or a light dinner.
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Herbed Variation: Use fresh herbs like basil or cilantro in the vinaigrette instead of thyme, which will infuse the salad with vibrant, herbaceous notes.
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Chickpea Surprise: Add roasted or canned chickpeas for a protein punch, making the salad even more satisfying with every bite!
Expert Tips for Warm Roasted Veggie Salad
- Choose Fresh Veggies: Opt for in-season vegetables for the best flavor. Fresh produce elevates your Warm Roasted Veggie Salad with Maple Dijon Vinaigrette.
- Don’t Rush Roasting: Give your veggies ample time in the oven to develop that delightful caramelization. They should be tender and have a slight char for optimum taste.
- Massage the Kale: This simple step softens the leaves, making them more palatable. Don’t skip this for your warm salad—it truly enhances the texture!
- Taste As You Go: Always taste your vinaigrette and adjust the seasoning—everyone’s palate is different, and personalizing it can make a world of difference.
- Add Protein: For a heartier meal, consider adding grilled chicken, chickpeas, or quinoa to your Warm Roasted Veggie Salad for an extra boost of nutrition.
Make Ahead Options
These Warm Roasted Veggie Salad with Maple Dijon Vinaigrette ingredients are perfect for meal prep and can make your busy weeknights a breeze! You can chop and refrigerate the sweet potatoes, Brussels sprouts, red onion, and garlic up to 24 hours in advance; this helps save time without compromising on flavor. Additionally, the dressing can be whisked together and stored in an airtight container for up to 3 days—just give it a quick shake before pouring. When you’re ready to serve, roast the veggies until they’re beautifully caramelized and warm, then combine them with massaged kale, cranberries, and parmesan for a colorful, hearty salad that’s as fresh and delicious as if you made it from scratch!
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe FAQs
What is the best way to select ripe sweet potatoes?
Absolutely! When choosing sweet potatoes, look for firm, smooth skins without any dark spots or blemishes. A sweet potato should feel heavy for its size, indicating it’s full of moisture. If you find any soft areas or dark spots, it might not be the best choice for roasting.
How should I store leftover Warm Roasted Veggie Salad?
To keep your salad fresh, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen a little over time, so it can taste even better! Just make sure to give it a good toss before serving again.
Can I freeze the roasted vegetables for later use?
Yes, you can! For freezing, cool the roasted veggies completely and transfer them to an airtight freezer bag or container. They’ll stay fresh for up to 1 month. When you’re ready to enjoy them, simply thaw overnight in the fridge and reheat gently before adding the vinaigrette.
What are common issues when roasting vegetables, and how can I avoid them?
Very! If your vegetables aren’t browning, ensure they are spaced out on the baking sheet and not overcrowded. This allows steam to escape for proper caramelization. Additionally, if they’re not tender after 25 minutes, you may need to extend their roasting time by another 5-10 minutes while checking for doneness.
Are there any dietary considerations for this salad?
Sure! If you’re making this salad for those with allergies, be cautious of the Parmesan cheese, as it contains dairy. You could swap it out for a vegan cheese alternative or nutritional yeast for a cheesy flavor without the dairy. Also, if serving to pets, avoid giving them any of the vinaigrette since some ingredients like garlic can be harmful to dogs.
What type of kale is best for this recipe, and how do I prepare it?
The curly kale is an excellent choice for your Warm Roasted Veggie Salad, as its texture holds up well even when mixed with warm ingredients. To prepare, wash and chop the leaves, removing the stems. I recommend massaging the chopped kale with a pinch of sea salt for 1-2 minutes to help break down the fibers, making it tender and enjoyable without losing its nutritional benefits.
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Boost
Ingredients
Equipment
Method
- Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper.
- Combine the chopped sweet potato, Brussels sprouts, and red onion in a large bowl. Add the mashed garlic, sea salt, olive oil, and black pepper, tossing until everything is well coated. Transfer the mixture onto the prepared baking sheet.
- Roast the veggies in the oven for 20-25 minutes.
- Whisk together the ingredients for your vinaigrette in a small bowl while the veggies are roasting.
- Prepare the curly kale by washing and chopping the leaves, removing the tough stems. Massage the kale with a pinch of sea salt for 1-2 minutes.
- Mix the warm roasted vegetables into the bowl with the massaged kale, adding in the dried cranberries and grated parmesan cheese.
- Dress your salad by pouring the maple Dijon vinaigrette over the contents of the bowl. Toss everything gently.
- Serve immediately while warm.