Winter Roasted Vegetable Kale Salad
This Winter Roasted Vegetable Kale Salad is hearty, vibrant, and deeply satisfying. Sweet potatoes and Brussels sprouts are roasted until caramelized in maple and Dijon, then they’re tossed with massaged kale, chopped dates, toasted almonds, and Parmesan cheese. A light champagne vinaigrette ties everything together for a salad that feels cozy yet fresh!
Winter may not be the season that a lot of people crave salads, but maybe that’s because they haven’t met salads like this Winter Roasted Vegetable Kale Salad. This salad is positively crave-worthy.
It starts with tender, caramelized maple dijon roasted brussels sprouts and sweet potatoes, which make this salad special in their own rite.
The sweet and savory roasted vegetables pair perfectly with the bitterness of the kale, and toasted almonds, Medjool dates and parmesan cheese add crunch, savory flavor and chewy texture.
It’s finished with a light, fresh champagne vinaigrette for a winter salad you’ll want to make on repeat.
This salad is hearty enough to eat as a meal, or pair it with air fryer chicken breast or lemon dijon baked salmon for added protein.
Be sure to check out my collection of winter salad recipes for more inspiration.
Why You’ll Love This Recipe
- This roasted sweet potato kale salad is warm and satisfying with maple dijon caramelized vegetables and tender kale.
- It’s hearty enough to eat as a meal or serve it with your favorite protein source.
- Components can be made in advance so it’s great for meal prep and entertaining.
- Veggies can be easily customized with your favorite winter vegetables.
Recipe ingredients
I’ve chosen to include a few of my favorite ingredients here, but the sky is the limit on how you can customize it to suit your own tastes!
- Winter vegetables. I included sweet potatoes and brussels sprouts here, but you can roast any of your favorite winter vegetables! The vegetables in this salad are in peak season in January and February, which makes them perfect for roasting.
- Kale. Prep and massage one bunch of curly kale for this salad, which yields roughly 6-8 cups of kale. Massaging the kale with a bit of olive oil makes the leaves more tender and mellows the bitter flavor. See my massaged kale salad for more information.
- Medjool dates. Add chewy, sweet texture and flavor that really makes this salad special. Sub with dried cranberries or swap out the dried fruit with chopped apples as desired.
- Sliced almonds. Toast the almonds until golden or purchase pre-toasted almonds as a time saver. You can also sub them with your favorite nuts or seeds.
- Parmesan cheese. Chop, grate or shave your fresh parmesan cheese. Swap with your favorite cheese or omit it entirely to make this recipe dairy-free and vegan.
- Olive oil. Essential for browning the vegetables as they roast.
- Dijon mustard. Adds savory flavor that pairs perfectly with the maple syrup.
- Maple syrup. Adds sweetness and helps the vegetables caramelize in the oven.
- Dressing. My honey champagne vinaigrette recipe is a light and fresh finish to this salad, but you can also use my apple cider vinegar dressing or your favorite store bought brand.
How to make this winter kale salad
This winter kale salad with sweet potatoes and brussels sprouts comes together with just a bit of hands-on prep, most of which can be done completely in advance.
Pro tip: The maple dijon roasted vegetables can be cooked 1-2 days in advance. The dressing and kale may be prepped in advance as well.
See the recipe card below for full instructions.
Serving suggestions
This winter roasted vegetable kale salad is great served warm or at room temperature and is great as a side paired with your favorite protein, or as a vegetarian meal.
- Add protein: Instant pot shredded chicken, air fryer salmon, chickpeas, or lentils are all great options.
- Make it dairy-free: Omit the Parmesan or use a dairy-free alternative.
- Swap nuts: Pecans or pumpkin seeds are a great swap for the almonds.
Recipe notes
- Pro tip: Roast the vegetables until deeply golden and caramelized, not just tender. This is where the flavor really develops.
- Make ahead option: Roast vegetables, massage the kale and prepare the dressing in advance. Store components separately and assemble before serving, or portion into containers for up to 3 days.
- Customize this recipe: Roast your favorite root vegetables or winter produce such as butternut squash, carrots and fenne! See my january seasonal produce guide for the full list or what’s available.
- One bunch of curly kale yields about 6–8 cups once chopped. After massaging, it wilts and reduces to about half that volume.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Winter Roasted Vegetable Kale Salad
Ingredients
For the roasted vegetables:
- 1 large sweet potato peeled and cubed into 1" chunks
- 1 lb. brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon black pepper
For the salad:
- 1 bunch curly kale see note 2
- 1 tablespoon olive oil
- 1/2 cup chopped Medjool dates
- 1/2 cup toasted sliced almonds see note 4
- 1/2 cup parmesan cheese chopped, shaved or grated
- honey champagne vinaigrette or sub with your favorite dressing
Instructions
Roast the vegetables:
- Preheat the oven to 400 degrees. Place the sweet potatoes and brussels sprouts on a large rimmed baking sheet.1 large sweet potato, 1 lb. brussels sprouts
- Place the olive oil, maple syrup, Dijon mustard, salt and pepper in a small bowl and whisk to combine.2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Toss the vegetables with the maple dijon mixture until well coated, then roast for 20-30 minutes or until the vegetables are tender and caramelized. All oven temperatures vary, so begin checking for doneness after 20 minutes to ensure that the vegetables don't burn.
Massage the kale:
- Tear the kale leaves and discard the tough inner stems. Wash the kale, dry thoroughly and place in a bowl. Add a pinch of salt and 1 tablespoon of olive oil and massage until the leaves are tender, about 1-2 minutes.1 bunch curly kale, 1 tablespoon olive oil
Assemble the salad:
- Place the kale in a large bowl and add the roasted vegetables, chopped dates, sliced almonds and parmesan cheese. Toss with enough dressing to coat and serve immediately. Enjoy!1/2 cup chopped Medjool dates, 1/2 cup toasted sliced almonds, 1/2 cup parmesan cheese, honey champagne vinaigrette
Notes
- Pro tip: Massage the kale, roast the vegetables and prepare the dressing up to a day in advance to make salad assembly super quick!
- One bunch of curly kale yields about 6–8 cups once chopped. After massaging, it wilts and reduces to about half that volume.
- Swap the brussels sprouts and sweet potato for your favorite winter vegetables. See my January seasonal produce guide to see what’s in season.
- Toast the almonds in a skillet over medium heat for 5-6 minutes or until golden, stirring often. Purchase pre-toasted almonds as a time saver or swap with your favorite nuts or seeds.
- Portion the salad into meal prep containers for up to 3 days. Add the almonds and dressing just before serving.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
