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This warm roasted vegetable salad with balsamic dressing always brightens up my winter dinners. It is vibrant filling and packed with layers of texture and flavor thanks to the colorful vegetables toasty nuts and sweet apple. I love serving this up when I want something healthy but also satisfying and comforting.
This is the salad I make when I need to clean out the fridge and treat myself. I remember one chilly Sunday making it for friends. Everyone was surprised by how much flavor good old roasted vegetables and kale could pack into a bowl.
Ingredients
- Sweet potato: brings natural sweetness and lasting comfort Choose ones that feel heavy with bright skin
- Brussels sprouts: give nuttiness and crisp-tender edges Look for tight green heads no yellowing
- Red onion: adds mild yet rich flavor and a pop of color Pick ones that are firm with shiny skin
- Olive oil: helps everything roast up golden opt for extra-virgin for depth
- Kale: delivers a nutritional punch and hearty texture choose dark green curly or lacinato with no wilting
- Apple: balances with juicy tartness crisp varieties like Honeycrisp or Gala work best
- Almonds: offer smoky crunch go for raw and chop just before using for freshness
- Balsamic vinegar: creates zingy sweet tart notes get real aged vinegar if you can
- Dijon mustard: in the dressing brings subtle heat and creaminess pick a smooth jar
- Maple syrup: balances the vinegar and adds a gentle sweetness use pure syrup for best taste
- Salt and pepper: wake up all the flavors fresh cracked pepper goes a long way
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400F to ensure a hot environment for fast roasting and deep caramelization
- Prepare and Arrange Vegetables:
- Cube the sweet potato quarter the brussels sprouts and chop the red onion Spread out evenly on two large baking sheets to prevent steaming crowding stops browning
- Season and Oil the Vegetables:
- Drizzle a little olive oil and a sprinkle of salt and pepper over each pan Use your hands to mix and coat every piece so nothing goes dry
- Roast the Vegetables:
- Slide them into the oven and roast for about 20 to 25 minutes Stir once halfway through This gives you crispy edges and tender centers
- Massage the Kale:
- Add finely chopped kale to a large bowl with a splash of olive oil and pinch of salt Use clean hands to massage until the leaves turn dark and start to wilt This makes kale sweet and silky never tough
- Gather the Salad Add-Ins:
- Dice the apple and rough chop the almonds Stir both right into the massaged kale for crunch and juicy pops
- Whisk the Dressing:
- In a small bowl combine balsamic vinegar olive oil dijon mustard maple syrup with salt and pepper Use a whisk and beat well till smooth and shiny
- Assemble the Salad:
- Add the hot roasted vegetables and the dressing to the bowl with kale Toss thoroughly so everything gets coated and melds together
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Almonds have always been the secret hero for me I remember my grandmother would toss them into grain salads for crunch and warmth Now I do it here too and every bite feels like a hug from her
Storage Tips
Once mixed the salad keeps beautifully in an airtight container up to four days I like to store the dressing separately if possible and add it just before serving This keeps the kale from getting soggy If you want to reheat leftovers zap them quickly in the microwave or warm up gently in a skillet to bring the roasted flavors back to life
Ingredient Substitutions
No kale Try sturdy baby spinach or arugula Pears can swap in for apples for a mellow sweetness Pumpkin seeds or walnuts work instead of almonds if needed If you do not have maple syrup honey or agave can fill in
Serving Suggestions
This hearty salad works well as a main dish for lunch or dinner I also love plating it alongside grilled tofu or roast chicken for mixed eaters Tuck extra in a pita for a great portable meal Add crumbled feta or goat cheese if you are not vegan
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Cultural and Historical Context
Roasted salads are a clever way to enjoy veggies in colder months This kind of dish flourishes in American kitchens where resourcefulness and comfort go hand-in-hand Tossing warm vegetables with greens is a tradition I have seen grow at family reunions and potlucks It makes salad seasonless and extra comforting
Commonly Asked Questions
- → Can I use other vegetables for roasting?
Yes, feel free to swap in carrots, parsnips, or bell peppers. Adjust roasting times depending on the vegetable's density.
- → How do I keep kale tender?
Massage kale with olive oil and a pinch of salt for a few minutes to soften the leaves and mellow their flavor.
- → Is this salad good for meal prep?
Absolutely. Store assembled salad in the fridge for up to 4 days. Add the dressing just before serving for best texture.
- → What can I substitute for almonds?
Try walnuts, pecans, or sunflower seeds for a nut-free version. Toasting nuts enhances their flavor and crunch.
- → Can the dressing be made ahead?
Yes, prepare the balsamic dressing ahead and keep it refrigerated in a sealed jar for up to one week.