5 from 8 votes

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

 November 6, 2023

Warm roasted veggies come together with perfect curly kale and a sweet and tangy dressing for a salad that will be perfect on your Thanksgiving dinner table this year. That’s right, my Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a warm salad that is packed with a medley of vegetables that are spiced to perfection and paired with a homemade vinaigrette dressing. It’s perfect for serving up on its own as a healthy and delicious dinner, or alongside your favorite mains!

A plate of the warm roasted veggie salad, sitting on a countertop with serving utensils next to it

Friends, if you’re looking for the perfect salad to serve your family this Thanksgiving, then this is it. Warm salads are truly underrated, in my opinion, and are the best way to transition your diet from summer to fall. They have all of the elements of a traditional salad, but with a warm element to keep things feeling cozy. It’s the perfect way to get your veggies in, while also enjoying a warm meal.

And while this Warm Roasted Veggie Salad can absolutely be served as a meal on its own, this salad will 100% be making it to the Kalejunkie Thanksgiving dinner table this year. It’s the perfect side dish to pair alongside your favorite turkey, stuffing, and my Spiced Roasted Carrots with Whipped Feta. If you’re looking to add more plants to your dinner table this Thanksgiving, then this is the perfect recipe to do just that!

While I love the traditional Thanksgiving spread of turkey, stuffing, mashed potatoes, and rolls, I can’t deny that eating all of those carbs leaves me feeling sluggish by the end of the night. It makes me want to crawl straight into my bed, rather than spend time with my family and loved ones! I’ve found from my experience, that when I try to incorporate more plants into my Thanksgiving dinner plate (alongside the carbs), I end up feeling way more energized at the end of the night! If you find yourself feeling weighed down by the traditional Thanksgiving spread, give this recipe a try and see if adding more plants into your diet makes a difference!

What You Need to Make This Veggie-Packed Salad

  • Sweet Potato: Sweet potatoes are one of my favorite fall ingredients that are packed with healthy fiber and antioxidants.
  • Brussels Sprouts: Brussels sprouts are full of fiber, vitamins, and minerals, making them super healthy and ultra-delicious!
  • Red Onion: Sliced red onion adds the perfect amount of tang, and, not to mention, a beautiful bright red color!
  • Garlic: I always recommend using fresh garlic, whenever possible. It enhances the flavor of this salad in a way that dried garlic just can’t!
  • Olive Oil: A high-quality olive oil goes a long way in adding the perfect flavor to this salad.
  • Kosher Salt & Black Pepper: A little salt and pepper is necessary for any good salad recipe, and this recipe is no exception!
  • Apple Cider Vinegar: Not only is apple cider vinegar fermented, which means that it can be beneficial for your gut health, but it makes for a great vinegar base for the dressing!
  • Maple Syrup: Maple syrup is key to making the vinaigrette sweet without being overpowering.
  • Dijon Mustard: It wouldn’t be a Maple Dijon Vinaigrette without the dijon mustard, which adds a tangy and delicious element to the vinaigrette.
  • Dried Thyme: A little bit of dried thyme adds the perfect flavor to the dressing.
  • Curly Kale: Of course, this is a Kalejunkie recipe, which means that the base for this salad is none other than KALE! See my notes below for the perfect way to prepare kale so that it is tender and delicious.
  • Dried Cranberries: Not only are dried cranberries sweet and delicious, but they also are high in Vitamin C, adding an extra nutritional boost to this recipe.
  • Parmesan Cheese: A sprinkle of freshly grated parmesan cheese adds the perfect finishing touch to this salad!
A bowl full of kale, sitting next to a baking sheet with the warm roasted veggies on it, with hands massaging the kale. A small bowl of dressing sits next to the bowl of kale
While the veggies are roasting, prepare the salad by washing and chopping the curly kale and removing the leaves from the stems. Then, add the chopped kale leaves to a large bowl and massage sea salt into the kale in order to break down the fibers.

How to Make This Warm & Comforting Winter Salad Recipe

To make this salad, start by preheating your oven to 375 F and lining a baking sheet with parchment paper. Next, prepare the roasted veggies. Wash and chop the sweet potato, Brussels sprouts, and red onion, and add them to a bowl alongside the mashed garlic, sea salt, olive oil, and black pepper. Toss them until the veggies are fully coated in the oil and seasonings, and then transfer the veggies to the baking sheet. Place the tray with the veggies in the oven for 20-25 minutes, until the veggies have roasted and have slight char marks on them.

Then, while the veggies are in the oven, prepare the Maple Dijon Vinaigrette by whisking the dressing ingredients together, in a small bowl. Taste and adjust the salt and pepper as needed, then set it aside until the rest of the salad is complete. Next, prepare the kale. Wash and chop the curly kale, removing the stems from the leaves. Chop the kale into small pieces and add it to a large bowl. Then, add a pinch of sea salt to the kale and massage the kale with your hands for 1-2 minutes to break up the fibers.

Once the kale has softened, remove the warm roasted veggies from the oven and add them to the bowl with the kale, followed by the dried cranberries and grated parmesan cheese. Finally, pour the dressing over top of the salad and use your clean hands to toss it, to ensure that all of the veggies and kale are evenly coated in the dressing. Once it’s done, serve it and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A plate of the warm roasted veggie salad, sitting on a countertop with serving utensils next to it
gluten-free/Grain Free/Nut Free/Refined Sugar Free

Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

5 from 8 votes
Nicole Modic
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
SERVES 6 Servings
Print It Pin It
Warm roasted veggies come together with perfect curly kale and a sweet and tangy dressing for a salad that will be perfect on your Thanksgiving dinner table this year. That's right, my Warm Roasted Veggie Salad with Maple Dijon Vinaigrette is a warm salad that is packed with a medley of vegetables that are spiced to perfection and paired with a homemade vinaigrette dressing. It's perfect for serving up on its own as a healthy and delicious dinner, or alongside your favorite mains.

Ingredients

For the Roasted Vegetables:

  • 1 Medium Sweet Potato cut into 1/2 inch cubes – this is approximately 1 cup
  • 6 Ounces Brussels Sprouts trimmed and cut in half – this is approximately 1 1/2 cups
  • 1 Medium Red Onion sliced
  • 2 Cloves Garlic mashed
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper

For the Dressing:

  • 1/3 Cup Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Pure Maple Syrup
  • 1 Tablespoon Dijon Mustard
  • 2 Cloves Garlic mashed
  • 1/2 Teaspoon Dried Thyme
  • 1 Pinch Sea Salt to taste
  • 1 Pinch Ground Black Pepper to taste

For the Salad:

  • 3 Cups Curly Kale Leaves chopped with the stems removed and loosely packed
  • 1 Pinch Sea Salt this will be used to help soften the kale!
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Parmesan Cheese freshly grated

Instructions

  • To make this salad, start by preheating your oven to 375 F and lining a baking sheet with parchment paper.
  • Next, prepare the roasted veggies. Wash and chop the sweet potato, Brussels sprouts, and red onion, and add them to a bowl alongside the mashed garlic, sea salt, olive oil, and black pepper. Toss them until the veggies are fully coated in the oil and seasonings, and then transfer the veggies to the baking sheet.
  • Place the tray with the veggies in the oven for 20-25 minutes, until the veggies have roasted and have slight char marks on them.
  • Then, while the veggies are in the oven, prepare the Maple Dijon Vinaigrette by whisking the dressing ingredients together, in a small bowl. Taste and adjust the salt and pepper as needed, then set it aside until the rest of the salad is complete.
  • Next, prepare the kale. Wash and chop the curly kale, removing the stems from the leaves. Chop the kale into small pieces and add it to a large bowl.
  • Then, add a pinch of sea salt to the kale and massage the kale with your hands for 1-2 minutes to break up the fibers.
  • Once the kale has softened, remove the warm roasted veggies from the oven and add them to the bowl with the kale, followed by the dried cranberries and grated parmesan cheese.
  • Finally, pour the dressing over top of the salad and use your clean hands to toss it, to ensure that all of the veggies and kale are evenly coated in the dressing.
  • Once it's done, serve it and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *






  1. 5 stars
    This salad is so delicious. I made it many times the dressing is my go to dressing for this salad or for a simple green salad with pears, cranberries and pecans. Unbelievable delicious flavor combination. 💕

  2. 5 stars
    I discovered this recipe over Thanksgiving. I have now made it 5 more times. It is the most satisfying, comforting and exhilarating dish I have ever easily made over and over. The flavor combination is something super special. <3

  3. All good reasons. Thank you! I’m in a spot where I am trying to cut my daily calories for weight loss, but I am realizing I don’t have a good understanding of portion sizes and general macros/caloric intake. So I am probably relegated to counting for a while, until I get used to it and have a better understanding of what my body needs. That said, I totally understand your reasoning and appreciate your candor. 🙂

    • Hi Lisa, I completely understand that! You can always plug the ingredients into an app like MyFitnessPal and get the calories and macros that way ☻

  4. 5 stars
    This salad has become a definite favorite of mine. I added quinoa and pumpkin seeds, making it both fulfilling and nutritious. 😋🥗

  5. This salad is more than amazing. The dressing is super delicious. I think this is one of my favorite salads for fall-winter. The colours are amazing and the tase is even better. It a perfect one for a balanced diet with a side of protein. Very fulfilling. ❤️

    • I love hearing that, Vana! Thank you so much for making this recipe, and for leaving a kind review!

  6. 5 stars
    HUGE hit for a ladies lunch. I used more kale than suggested and glad I did because it was gobbled up quickly. Perfect fall recipe. Will be adding grilled chicken or shrimp to this as well. This will be on repeat in our house!

    • Yay! Those sound like delicious additions to this salad, Linda! Thank you so much for making it, and for leaving such a kind review!