Name: Roasted Vegetable Salad Recipe: Perfect Weeknight Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 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; 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

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Sometimes the simplest dishes create the most lasting memories. My daughter came home from college last month craving “that colorful salad with the maple dressing,” and I knew exactly what she meant. This roasted vegetable salad has become our go-to for busy weeknights when we want something wholesome, satisfying, and absolutely delicious. The magic happens when those caramelized vegetables meet the creamy maple dressing and fresh kale – it’s comfort food that happens to be incredibly nutritious. You’ll discover how easy it is to transform simple vegetables into a show-stopping meal that brings everyone to the table asking for seconds.

Why This Roasted Vegetable Salad Matters

In our busy lives, finding a recipe that delivers both nutrition and flavor can feel impossible. This roasted vegetable salad solves that challenge beautifully. The roasting process transforms ordinary vegetables into caramelized gems bursting with concentrated flavor, while the maple dressing adds just the right touch of sweetness to balance the earthy vegetables. It’s the kind of dish that makes vegetables the star of the show, proving that healthy eating doesn’t mean sacrificing taste. Plus, it’s substantial enough to serve as a complete meal, making it perfect for those nights when you want something satisfying without the fuss.

Behind the Recipe

This recipe was born from a happy accident in my kitchen. I had planned a completely different dinner, but when I opened my refrigerator, I found an abundance of fall vegetables that needed to be used. Instead of letting them go to waste, I decided to roast them all together and see what happened. The result was so spectacular that my family declared it “keeper status” immediately. The combination of sweet potatoes, Brussels sprouts, and beets creates a rainbow of colors and flavors that feels both rustic and elegant.

External Resources

For more inspiration on roasted vegetables, check out this comprehensive Sheet Pan Roasted Vegetables Recipe that offers additional seasoning ideas. You’ll also love exploring Roasted Root Vegetables Recipe – Love and Lemons for more creative combinations. Don’t miss our Hearty Cheddar Garlic Herb Potato Soup for another comforting vegetable-forward meal, and try our Cozy Fall Soups and Stews collection for more seasonal inspiration.

Ingredients

Fresh Ingredients for Perfect Roasted Vegetable Salad
½ pound Brussels sprouts, trimmed and halved (quartered if large) – these little cabbages become sweet and nutty when roasted 1 large carrot, peeled, quartered, and cut into 2-inch pieces – adds natural sweetness and vibrant color ½ pound sweet potatoes, peeled and cut into 1-inch pieces – the star that brings creamy texture and earthy sweetness 1 medium red onion, cut into ¾-inch-thick wedges – becomes mellow and caramelized in the oven 1 large beet, trimmed, peeled, cut into 1-inch pieces (about ½ pound) – provides gorgeous color and earthy depth 3 tablespoons extra-virgin olive oil – choose a good quality oil for the best flavor foundation 1 teaspoon kosher salt – enhances all the natural vegetable flavors 2 bunches Italian kale, tough stems discarded and leaves roughly chopped – adds fresh, slightly bitter contrast ⅓ cup salted, roasted pumpkin seeds – brings delightful crunch and nutty flavor ⅓ cup chopped toasted hazelnuts – adds richness and another layer of texture 4 ounces goat cheese, crumbled – provides creamy, tangy balance to the sweet vegetables

For the Creamy Maple Dressing:

¼ cup mayonnaise – creates the creamy base
¼ cup extra-virgin olive oil – adds silky richness
¼ cup maple syrup – brings natural sweetness that complements the roasted vegetables
1 tablespoon stone-ground mustard – adds tangy depth and helps emulsify
1 tablespoon apple cider vinegar – provides bright acidity to balance the sweetness
1 teaspoon sea salt – enhances all flavors
¼ teaspoon freshly cracked black pepper – adds gentle heat and complexity

Ingredient Spotlight

The beauty of this roasted vegetable salad lies in how each ingredient plays its part. Brussels sprouts transform from bitter to sweet and nutty when roasted, while sweet potatoes become creamy and caramelized. The beets add an earthy sweetness and stunning color that makes this salad Instagram-worthy. Fresh kale provides a sturdy base that won’t wilt under the warm vegetables, and the maple dressing ties everything together with its perfect balance of sweet and tangy flavors. The pumpkin seeds and hazelnuts aren’t just garnish – they’re essential for adding textural contrast that makes every bite interesting.

Timing

Recipe Timing Breakdown
Prep Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes Servings: 8 generous portions Efficiency Note: 25% faster than most roasted vegetable recipes because everything cooks together on one pan

Instructions

Step-by-Step Cooking Instructions
Preheat and Prepare Preheat your oven to 425°F with a rack in the center position. This high heat is crucial for achieving those beautiful caramelized edges that make roasted vegetables irresistible. Toss and Arrange On a large rimmed sheet pan, toss Brussels sprouts, carrot pieces, sweet potatoes, red onion wedges, and beet pieces with olive oil and salt. Arrange everything cut-side down when possible – this ensures maximum caramelization. My grandmother always said the secret to perfect roasted vegetables is giving them space to breathe, so use two pans if things look crowded. Roast to Perfection Roast for 25-30 minutes until the vegetables are golden brown and fork-tender. The edges should be caramelized and slightly crispy. Let them cool for about 10 minutes – this prevents the kale from wilting too much when you add the warm vegetables. Make the Magic Dressing While vegetables cool, whisk together mayonnaise, olive oil, maple syrup, stone-ground mustard, apple cider vinegar, salt, and pepper until completely smooth. Taste and adjust seasoning as needed. Assemble with Love In a large serving bowl, gently toss the chopped kale with about ¾ of the roasted vegetables, pumpkin seeds, hazelnuts, crumbled goat cheese, and the maple dressing. The key is to be gentle – you want to coat everything evenly without mashing the tender vegetables. Final Flourish Top with the remaining roasted vegetables for a beautiful presentation. Serve immediately while the vegetables are still slightly warm, or at room temperature for a more traditional salad experience.

Tips & Tricks for Perfect Roasted Vegetable Salad

Pro Tips for Success
Cut vegetables uniformly – This ensures even cooking and prevents some pieces from burning while others remain undercooked. Don’t overcrowd the pan – Vegetables need space to roast, not steam. Use two pans if necessary for the best caramelization. Save time with prep-ahead strategy – Cut all vegetables the night before and store in the refrigerator. The flavors actually improve slightly overnight. Test doneness with a fork – Vegetables should be tender but not mushy. Sweet potatoes and beets take the longest, so check these first. Let vegetables cool slightly – Adding hot vegetables directly to kale will make it too wilted. A 10-minute cooling period is perfect.

Recipe Variations & Substitutions

Busy Cook’s Shortcut: Use pre-cut vegetables from the grocery store to save 15 minutes of prep time. Kid-Friendly Version: Replace beets with butternut squash and use honey instead of maple syrup in the dressing. Vegan Adaptation: Substitute the goat cheese with avocado chunks and use vegan mayonnaise in the dressing. Winter Variation: Add roasted parsnips and turnips for a heartier, more seasonal flavor profile.

Leftover & Reuse Ideas

This roasted vegetable salad keeps beautifully in the refrigerator for up to three days. Transform leftovers into a warm grain bowl by serving over quinoa or rice. You can also use the roasted vegetables as a pizza topping, fold them into omelets, or blend them into a creamy soup. The maple dressing makes an excellent marinade for chicken or tofu, helping you minimize waste while maximizing flavor.

Pairing Ideas

Serve this vibrant salad alongside crusty sourdough bread and sparkling apple cider for a complete autumn meal. It pairs beautifully with grilled chicken or salmon for added protein. For a vegetarian feast, serve with warm dinner rolls and a cup of herbal tea. The salad also makes an excellent side dish for holiday gatherings, complementing both traditional and modern main courses.

Serving Suggestions

Present this roasted vegetable salad on a large wooden platter for rustic charm, or use individual bowls for a more elegant presentation. Garnish with extra crumbled goat cheese and a drizzle of the maple dressing. For special occasions, add edible flowers or fresh herb sprigs. The colorful vegetables create a naturally beautiful presentation that requires minimal styling to impress guests.

Nutritional Information

Per serving: Approximately 285 calories, 18g fat, 28g carbohydrates, 6g fiber, 8g protein. Rich in vitamins A, C, and K, plus folate and potassium. Contains beneficial antioxidants from the colorful vegetables and healthy fats from olive oil, nuts, and seeds.

Common Mistakes to Avoid

Overcrowding the pan leads to steaming instead of roasting – use two pans if needed. Cutting vegetables too small causes them to burn before cooking through. Adding dressing to hot vegetables will wilt the kale too much and make the salad soggy. Skipping the cooling time is tempting but crucial for the best texture. Remember, mistakes happen to all of us – even if your vegetables get a little too caramelized, they’ll still taste delicious!

Storage & Reheating Tips

Store leftover roasted vegetable salad in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve over time. For best results, store the dressing separately and add just before serving. If you prefer warm vegetables, gently reheat them in a 350°F oven for 5-7 minutes before adding to fresh kale. Avoid microwaving as it can make the vegetables mushy.

Can I make this roasted vegetable salad ahead of time?: Yes! You can roast the vegetables up to 2 days in advance and store them in the refrigerator. Make the dressing separately and assemble just before serving for the best texture.
Is this roasted vegetable salad kid-friendly?: Absolutely! Kids love the sweet roasted vegetables, especially the sweet potatoes and carrots. You can omit the goat cheese or beets if your little ones are picky eaters.
Can I substitute ingredients in this roasted vegetable salad?: Definitely! Try butternut squash instead of sweet potatoes, or use spinach instead of kale. The maple dressing works well with almost any roasted vegetable combination.
How do I prevent my roasted vegetable salad from getting soggy?: Let the roasted vegetables cool for 10 minutes before adding to the kale, and don’t overdress the salad. Add dressing gradually until everything is lightly coated.
Is this roasted vegetable salad suitable for meal prep?: Yes! Store components separately and assemble individual portions throughout the week. The roasted vegetables and dressing keep well for up to 4 days in the refrigerator.

Conclusion

Beautiful finished roasted vegetable salad with colorful vegetables, kale, goat cheese, and nuts in a large serving bowl

This roasted vegetable salad proves that eating well doesn’t have to be complicated or time-consuming. With its perfect balance of sweet roasted vegetables, fresh kale, and creamy maple dressing, it’s become a weeknight staple that never gets old. The beauty lies in its versatility – you can adapt it to whatever vegetables you have on hand and still create something absolutely delicious. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers both nutrition and satisfaction in every colorful bite.

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Servings:

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Author: Sarah Jenkins