Roasted Vegetable Salad with Maple Vinaigrette
Ingredients
Kale
- 6 cups Simply Nature Organic Kale
- Drizzle of Simply Nature 100% Pure Avocado Oil
- Salt
Sweet potatoes
- 3 medium sweet potatoes
- 3 tablespoons Simply Nature 100% Pure Avocado Oil
- Salt
Brussel sprouts
- 1 pound Brussel sprouts
- 1.5 tablespoons Simply Nature 100% Pure Avocado Oil
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- Salt
Cranberries
- 1/2 cup fresh cranberries
- Sprinkle of sugar of choice
- 1/2 tablespoon Simply Nature 100% Pure Avocado Oil
Other toppings
- 1/2 cup pecans
- Emporium Selection Parmesan Cheese
Maple vinaigrette
- 1/4 cup Simply Nature 100% Pure Avocado Oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Simply Nature Organic Garlic Powder
- 1/4 teaspoon salt
Preparation
Make the cranberries ahead of time or use store-bought by cutting them in half and coating with avocado oil and sugar, then bake at 200°F for 3 hours and store in the fridge.
Dice the sweet potatoes and coat with avocado oil and salt, then bake at 400°F for 40 minutes, flipping halfway through.
Cut the Brussel sprouts in half and coat with avocado oil, maple syrup, garlic powder, and salt, then bake at 400°F for 40 minutes.
Just before the roasted vegetables are done, place the kale in a bowl, drizzle with avocado oil, massage it in, and sprinkle with salt.
For the maple vinaigrette, combine avocado oil, balsamic vinegar, maple syrup, Dijon mustard, garlic powder, and salt in a food processor.
Top the salad with pecans and Parmesan cheese.
Combine all components and add the vinaigrette just before serving.
Tips
Do not add the dressing until ready to eat to prevent the salad from becoming soggy.
This salad is ideal for meal prep or holiday spreads and can serve multiple people.
