Roasted Vegetable Salad
fromthemodernproper.comthemodernproper.com/roasted-vegetable-salad
This Roasted Vegetable Salad is our favorite Thanksgiving side! Brussels sprouts, sweet potatoes, beets & kale with goat cheese, hazelnuts & pumpkin seeds. Tossed in creamy maple dressing. Gluten-free & vegetarian ready in 45 minutes!
Ingredients
Instructions
Preheat the oven to 425°F with a rack in the center position.
On a rimmed sheet pan, toss the Brussels sprouts, carrot, sweet potatoes, red onion, and beet with the olive oil and salt. Arrange the vegetables cut-sides down, being careful not to overcrowd (use 2 sheet pans if necessary). Roast until browned and tender, 25 to 30 minutes. Let cool for about 10 minutes.
Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, olive oil, maple syrup, mustard, vinegar, salt, and pepper until smooth.
In a large serving bowl, toss the kale, ¾ of the roasted vegetables, ¾ of the pumpkin seeds, ¾ of the hazelnuts, and ¾ of the goat cheese with the dressing until evenly coated.
Top with the remaining roasted vegetables, pumpkin seeds, hazelnuts, and goat cheese, and serve.
Nutrition
- Calories
- 333 calories
- Carbohydrate Content
- 22 grams carbohydrates
- Cholesterol Content
- 9 milligrams cholesterol
- Fat Content
- 26 grams fat
- Fiber Content
- 4 grams fiber
- Protein Content
- 7 grams protein
- Saturated Fat Content
- 5 grams saturated fat
- Sodium Content
- 621 milligrams sodium
- Sugar Content
- 10 grams sugar
