Roasted Vegetable Salad
Warm up with this flavour-packed warm roasted vegetable salad. Packed with nutrients and easy to make with simple ingredients. Gluten-free and meal-prep friendly too!
Servings: 4 servings
Ingredients
For the Salad
- 1 medium sweet potato about 2 heaping cups cubed
- 2 cups quartered Brussels sprouts
- 1 red onion chopped
- 1 tbsp olive oil divided
- 2 cups lightly packed chopped kale
- 1 apple diced
- 1/4 cup almonds chopped
For the Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- salt and pepper
Instructions
- Preheat the oven to 400F and prepare two large baking sheets.
- Chop the sweet potato, red onion and Brussels sprouts and spread them on the baking sheets in an even layer.
- Add 1 tsp olive oil to each pan and season with salt and pepper. Use your hands to mix and coat the veggies in the oil, salt and pepper.
- Roast the vegetables for 20-25 minutes until everything is tender.
- Add the finely chopped kale to a large bowl with the remaining 1 tsp olive oil and a pinch of salt. Massage with your hands to soften. Add the chopped almonds and apple.
- Add the dressing ingredients to a small bowl and whisk to combine.
- Add the roasted vegetables and dressing to the bowl with the kale and mix well.
Notes
Leftover salad can be stored in the fridge for up to 4 days in an airtight container. Enjoy leftovers cold or reheat in the microwave until heated through.
Nutrition
Calories: 277kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 94mg | Potassium: 583mg | Fiber: 7g | Sugar: 15g | Vitamin A: 9424IU | Vitamin C: 53mg | Calcium: 106mg | Iron: 2mg