Description
A hearty and nutritious salad featuring roasted Brussels sprouts, sweet potatoes, beets, and kale, topped with pumpkin seeds, hazelnuts, and goat cheese, dressed in a creamy maple vinaigrette.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F with a rack in the center position.
- On a rimmed sheet pan, toss Brussels sprouts, carrot, sweet potatoes, red onion, and beet with olive oil and salt. Arrange cut-sides down (use 2 pans if crowded).
- Roast for 25-30 minutes until browned and tender. Cool 10 minutes.
- Whisk dressing ingredients until smooth.
- In a large bowl, toss kale with ¾ of roasted vegetables, pumpkin seeds, hazelnuts, goat cheese and dressing.
- Top with remaining ingredients and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 30mg