Roasted Vegetable Balsamic Salad (Printable Version)
# What You'll Need:
→ Salad
01 -
1 medium sweet potato, cubed (approximately 300 g or 2 heaping cups)
02 -
2 cups (about 200 g) Brussels sprouts, quartered
03 -
1 red onion, chopped
04 -
1 tablespoon olive oil, divided
05 -
2 cups (about 60 g) kale, lightly packed and chopped
06 -
1 apple, diced
07 -
1/4 cup (30 g) almonds, chopped
→ Dressing
08 -
3 tablespoons balsamic vinegar
09 -
2 tablespoons olive oil
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon maple syrup
12 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Line two large baking sheets with parchment paper.
02 -
Chop sweet potato, red onion, and quarter Brussels sprouts. Evenly distribute the vegetables in a single layer on the prepared baking sheets.
03 -
Drizzle 1 teaspoon olive oil over each baking sheet. Sprinkle with salt and black pepper. Use hands to thoroughly toss and evenly coat the vegetables.
04 -
Roast for 20–25 minutes, or until vegetables are golden and tender, rotating trays halfway for even cooking.
05 -
Place chopped kale in a large bowl with remaining 1 teaspoon olive oil and a pinch of salt. Massage by hand until softened and slightly wilted.
06 -
Add diced apple and chopped almonds to the bowl with kale. Toss to combine.
07 -
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and black pepper until well emulsified.
08 -
Add roasted vegetables to the bowl with kale, apple, and almonds. Pour over the dressing and mix well to combine.
# Helpful Notes:
01 -
Salad keeps well refrigerated in an airtight container for up to 4 days; enjoy cold or gently reheat before serving.