Roasted Vegetable Salad
This Roasted Vegetable Salad is a delightful Thanksgiving side featuring Brussels sprouts, sweet potatoes, and kale.
Equipment
- rimmed sheet pan
- Small bowl
- large serving bowl
Ingredients
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
- 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
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: 333kcal
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