Winter Roasted Vegetable Kale Salad

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Winter Roasted Vegetable Kale Salad

Winter Roasted Vegetable Kale Salad is packed with caramelized roasted veggies, tender kale, dates, crunchy almonds and parmesan. It's tossed in a champagne vinaigrette for a crave-worthy winter salad!

Prep Time15

Cook Time30

Total Time45

Course: Salads

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 204kcal

Author: Marcie

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