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
For the Roasted Vegetables
• Medium Sweet Potato – cut into 1/2 inch cubes for a naturally sweet and creamy texture.
• Brussels Sprouts – trimmed and halved; roasting brings out their nutty flavor.
• Medium Red Onion – sliced to add depth and sweetness as it caramelizes.
• Cloves Garlic – mashed; it infuses the veggies with delicious aromatics.
• Olive Oil – use this for roasting to ensure a golden, crispy finish.
• Kosher Salt – helps enhance the natural flavors of the vegetables.
• Ground Black Pepper – adds a simple yet essential kick to the dish.
For the Maple Dijon Vinaigrette
• Olive Oil – a perfect base for the dressing to blend all flavors smoothly.
• Apple Cider Vinegar – adds a tart brightness that balances the sweetness.
• Pure Maple Syrup – introduces a delightful sweetness that complements the salad.
• Dijon Mustard – lends a tangy richness that ties the vinaigrette together.
• Dried Thyme – enhances the earthy tones of the roasted veggies.
• Sea Salt – to taste; perfect for tweaking your dressing’s seasoning.
• Ground Black Pepper – a pinch adds an additional layer of flavor.
For the Salad Assembly
• Curly Kale Leaves – chopped and massaged to soften, providing a nutrient boost.
• Dried Cranberries – for pops of sweetness that contrast with the savory veggies.
• Parmesan Cheese – freshly grated for a savory, cheesy finish that ties it all together.
Prepare to savor this Warm Roasted Veggie Salad with Maple Dijon Vinaigrette, a comforting dish that honors the beauty of fresh ingredients!
How to Make Warm Roasted Veggie Salad with Maple Dijon Vinaigrette
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Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures the veggies roast evenly without sticking to the pan.
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Chop the sweet potato, Brussels sprouts, and red onion in a large bowl. Add the mashed garlic, kosher salt, olive oil, and ground black pepper. Toss everything together until well-coated, then transfer to the baking sheet.
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Roast the veggies in the preheated oven for 20-25 minutes. Look for a soft texture and golden-brown edges, making sure those delightful char marks form on the vegetables.
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Whisk together the maple dijon vinaigrette ingredients in a small bowl while the veggies are roasting. This allows the flavors to meld beautifully before drizzling over the salad.
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Wash and chop the curly kale, removing any tough stems. Massage it with a pinch of sea salt for 1-2 minutes, which helps soften those luscious greens and enhances their flavor.
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Combine the warm roasted veggies with the kale in a large salad bowl. Add the dried cranberries and freshly grated Parmesan cheese; stir gently to mix.
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Pour the vinaigrette over the salad. Toss everything together until every ingredient is coated with that wonderfully sweet-tangy dressing.
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Serve immediately and enjoy this comforting salad! You can store any leftovers in an airtight container in the fridge for up to three days.
Optional: Drizzle a little extra olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Warm Roasted Veggie Salad Variations
Feel free to customize your salad with these delightful twists that can elevate your dining experience!
- Vegan Twist: Replace Parmesan with nutritional yeast for a cheesy flavor without dairy.
- Nutty Crunch: Add 1/4 cup of toasted walnuts or pecans for an irresistible crunch and extra healthy fats.
- Spicy Kick: Toss in a pinch of red pepper flakes for a zesty heat that beautifully contrasts the sweetness of the maple dressing.
- Herb Infusion: Experiment with fresh herbs like parsley or basil to add a burst of freshness and vibrant color to the salad.
- Flavorful Greens: Swap kale for baby spinach or arugula for a different leafy texture, or use a mix for added variety.
- Fruit Fusion: Incorporate fresh diced apples or pears for a juicy sweetness that pairs perfectly with the roasted veggies.
- Whole Grains: Toss in cooked quinoa or farro to turn this salad into a heartier main dish that keeps you fuller for longer.
- Sweet Upgrade: Use honey instead of maple syrup for a different sweetness, or add a splash of orange juice for a citrusy twist.
With these variations, you can make this Warm Roasted Veggie Salad your own and enjoy each flavorful bite!
What to Serve with Warm Roasted Veggie Salad with Maple Dijon Vinaigrette?
This delightful salad pairs beautifully with a variety of dishes, creating a complete meal experience that satisfies every palate.
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Grilled Chicken: Adds a savory protein that complements the sweetness of the roasted veggies while keeping the meal hearty.
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Quinoa Pilaf: Light and fluffy, quinoa’s nutty flavor enhances the freshness of your salad, making it a nutrient-dense side.
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Garlic Bread: The crispy, buttery texture of garlic bread brings a comforting touch, perfect for scooping up every last bit of dressing.
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Roasted Salmon: A flaky, rich fish that enhances the earthy flavors of the salad, bringing an elegant touch to your dining table.
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Chickpea Patties: These plant-based patties add extra fiber and protein; their earthy spices pair nicely with the sweet-tangy dressing.
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Herbed Couscous: This light, fluffy grain provides a refreshing contrast, and its subtle flavors won’t overpower the incredible salad.
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Lemonade or Iced Tea: A refreshing drink to cleanse the palate, its citrus notes harmonize perfectly with the salad’s sweet and savory elements.
Serve your salad alongside any of these dishes for a beautifully balanced and fulfilling meal experience!
Expert Tips for Warm Roasted Veggie Salad
Roast to Perfection: Ensure even roasting by spreading the vegetables in a single layer on the baking sheet; overcrowding leads to steaming instead of roasting.
Adjust to Taste: Don’t hesitate to experiment with spices! Beyond thyme, try adding rosemary or smoked paprika for a unique twist in your warm roasted veggie salad.
Kale Massage: Massaging the kale is key; this process softens the leaves and makes them more palatable. Skipping this step can result in a tougher texture.
Taste as You Go: Always taste the vinaigrette before drizzling. Adjust the sweetness or acidity based on your preference, ensuring your salad is perfectly balanced.
Serve Warm: For the best experience, serve the salad while the roasted veggies are warm. The heat will slightly melt the Parmesan, creating a luscious finish!
Storage Tip: If saving leftovers, store the dressing separately to keep the salad fresh and crunchy for your next meal.
How to Store and Freeze Warm Roasted Veggie Salad
Fridge: Store leftovers in an airtight container and refrigerate for up to 3 days. This keeps your warm roasted veggie salad fresh without losing its delightful textures.
Freezer: To freeze, portion the salad into airtight freezer bags and store for up to 2 months. However, note that the texture of the kale may change upon thawing.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the oven or microwave until warmed through. This brings back the flavors nicely!
Dressing Storage: Keep any leftover dressing in a separate container in the fridge for up to a week. This allows you to drizzle fresh on each serving, keeping your salad vibrant!
Make Ahead Options
These Warm Roasted Veggie Salad with Maple Dijon Vinaigrette components are perfect for meal prep! You can chop the sweet potato, Brussels sprouts, and red onion up to 24 hours in advance, storing them in an airtight container in the fridge to keep them fresh. The dressing can also be whisked together and refrigerated for about 3 days before serving, allowing all those flavors to meld beautifully. Just remember to massage the kale right before assembling to keep it vibrant and fresh. When you’re ready to enjoy your salad, roast the veggies as per the instructions and combine everything together for restaurant-quality results with minimal effort!
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Recipe FAQs
How do I choose the best sweet potatoes for roasting?
Absolutely! When selecting sweet potatoes, look for ones that are firm and have smooth skin without any dark spots or bruising. A medium sweet potato is perfect for this recipe, weighing about 8-10 ounces. If you find potatoes that are too large or have many blemishes, they may affect the texture of your dish.
How should I store my leftover Warm Roasted Veggie Salad?
Very good question! Store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Make sure to keep the dressing separate until you’re ready to enjoy the salad again; this helps maintain the crunchy texture of the kale and roasted veggies.
Can I freeze my Warm Roasted Veggie Salad?
Absolutely, but there are some considerations! Portion the salad into airtight freezer bags or containers and store it for up to 2 months. Keep in mind that the texture of kale can change when thawed, becoming a bit softer. When ready to eat, simply thaw overnight in the fridge and reheat gently in the oven or microwave.
What can I do if my roasted vegetables are mushy?
Oh no! If your veggies turn out mushy, it might be because they were overcrowded on the baking sheet or roasted for too long. For next time, ensure you spread the vegetables in a single layer to allow for even roasting, and keep an eye on them during the last few minutes. Adding a minute or two at a time can help you get those perfect char marks without losing texture.
Is there a gluten-free version of the Maple Dijon Vinaigrette?
Absolutely! The Maple Dijon Vinaigrette is naturally gluten-free as long as the Dijon mustard you use is gluten-free. Check the label of your mustard to ensure no gluten-containing ingredients are included.
Can I make this salad ahead of time for a gathering?
Yes, you can! Pre-roast the vegetables and prepare the dressing in advance—store each in separate airtight containers in the fridge. When you’re ready to serve, massage the kale and assemble the salad with the warm roasted veggies and dressing just before serving. This will ensure everything remains fresh and vibrant!
Warm Roasted Veggie Salad with Maple Dijon Vinaigrette Delight
Ingredients
Equipment
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Chop the sweet potato, Brussels sprouts, and red onion in a large bowl. Add the mashed garlic, kosher salt, olive oil, and ground black pepper. Toss everything together until well-coated, then transfer to the baking sheet.
- Roast the veggies in the preheated oven for 20-25 minutes.
- Whisk together the maple dijon vinaigrette ingredients in a small bowl while the veggies are roasting.
- Wash and chop the curly kale, removing any tough stems. Massage it with a pinch of sea salt for 1-2 minutes.
- Combine the warm roasted veggies with the kale in a large salad bowl. Add the dried cranberries and freshly grated Parmesan cheese; stir gently to mix.
- Pour the vinaigrette over the salad and toss everything together until every ingredient is coated.
- Serve immediately and enjoy this comforting salad!