This Winter Roasted Vegetable Kale Salad is hearty, colorful, and deeply satisfying. Sweet potatoes and Brussels sprouts are roasted until caramelized in a maple-Dijon glaze, then tossed with massaged kale, chopped Medjool dates, toasted sliced almonds, and Parmesan. A light champagne vinaigrette brightens every bite, creating a salad that feels cozy without being heavy — perfect for chilly days when you still crave something fresh.
Winter might not be everyone’s salad season, but this Winter Roasted Vegetable Kale Salad changes the game. The combination of sweet, caramelized vegetables and robust, tender kale makes a crave-worthy side or a satisfying vegetarian main.
Roasting the sweet potatoes and Brussels sprouts in a maple-Dijon mixture deepens their flavor and creates sweet-savory caramelization that contrasts beautifully with the slight bitterness of curly kale. Chopped dates add chew and natural sweetness; toasted almonds bring crunch; and Parmesan contributes a savory finish.
The champagne vinaigrette is a light, citrusy dressing that lifts the dish and ties the components together. Serve the salad warm, at room temperature, or chilled — it adapts well and is easy to customize with whatever winter vegetables you have on hand.
This salad works well on its own as a meal or alongside roasted chicken, salmon, or your preferred protein for a complete plate. It’s also excellent for meal prep since the components can be prepared in advance and assembled when you’re ready to eat.
Why You’ll Love This Recipe
- Warm, satisfying textures from maple-Dijon caramelized vegetables and tender massaged kale.
- Substantial enough to serve as a main dish or pair with any protein for a complete meal.
- Most components can be prepped ahead, making it ideal for meal prep or entertaining.
- Highly adaptable: swap in your favorite winter vegetables to suit seasonal availability and taste.
Recipe ingredients
These are the components that make the salad balanced and flavorful. Feel free to customize quantities and swap ingredients to match your preferences or what’s in season.
- Winter vegetables: Sweet potatoes and Brussels sprouts are used here, but you can roast other root vegetables or winter squashes.
- Kale: One bunch of curly kale yields about 6–8 cups once chopped. Massaging the kale with a little olive oil and salt softens it and reduces bitterness.
- Medjool dates: Add chewy, concentrated sweetness; dried cranberries or chopped apples can be substituted.
- Sliced almonds: Toast until golden for best flavor. Pecans or pumpkin seeds are good alternatives.
- Parmesan cheese: Shave, grate, or chop fresh Parmesan; omit or use a dairy-free substitute to make the salad vegan.
- Olive oil, Dijon mustard, maple syrup: These form the maple-Dijon glaze used for roasting; the oil also helps with browning.
- Dressing: A light champagne vinaigrette pairs beautifully, or use apple cider vinaigrette or your favorite dressing.
How to make this winter kale salad
This salad comes together with a few simple steps. Most hands-on time is minimal, and the roasted vegetables and dressing can be prepared ahead.
Pro tip: Roast the maple-Dijon vegetables 1–2 days ahead. Prepare the dressing and massage the kale in advance to speed assembly.
Serving suggestions
Serve this winter roasted vegetable kale salad warm, at room temperature, or chilled. It works as a hearty side or as the centerpiece of a vegetarian meal.
- Add protein: Roasted chicken, salmon, chickpeas, or lentils complement the salad well.
- Make it dairy-free: Omit the Parmesan or use a dairy-free alternative.
- Swap nuts: Toasted pecans or pumpkin seeds are excellent alternatives to almonds.
Recipe notes
- Roast for flavor: Aim for deeply golden, caramelized edges on the vegetables rather than just softness — that caramelization adds complexity.
- Make ahead: Roast vegetables, massage kale, and make the dressing ahead of time. Store components separately and combine before serving, or portion into containers for up to 3 days.
- Customize: Use other winter produce such as butternut squash, carrots, or delicata squash in place of or alongside the sweet potato and Brussels sprouts.
- Kale yield: One bunch of curly kale yields roughly 6–8 cups chopped; massaging reduces the volume by about half.
More salad recipes you’ll love:
- Butternut squash quinoa salad
- Italian tricolore salad
- Kale and Brussels sprouts salad
- Kale apple salad
- Kale orange salad with goat cheese
- Roasted delicata squash salad
- Salade Lyonnaise
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Winter Roasted Vegetable Kale Salad
8 servings
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 notes)
- 1 tablespoon olive oil (for massaging kale)
- 1/2 cup chopped Medjool dates
- 1/2 cup toasted sliced almonds
- 1/2 cup Parmesan, chopped, shaved, or grated
- Champagne vinaigrette, or your favorite dressing
Instructions
Roast the vegetables:
- Preheat the oven to 400°F. Spread the sweet potatoes and Brussels sprouts on a large rimmed baking sheet.
- Whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Toss the vegetables with the maple-Dijon mixture until well coated. Roast 20–30 minutes, stirring once, until tender and caramelized. Begin checking at 20 minutes to avoid burning.
Massage the kale:
- Tear kale leaves from stems, wash and dry thoroughly. Place in a bowl with a pinch of salt and 1 tablespoon olive oil. Massage until leaves are tender, about 1–2 minutes.
Assemble the salad:
- Combine the massaged kale, roasted vegetables, chopped dates, toasted almonds, and Parmesan in a large bowl. Toss with enough champagne vinaigrette to coat. Serve immediately.
Notes
- Make ahead: Roast the vegetables, massage the kale, and prepare dressing up to a day ahead for quick assembly.
- Kale yield: One bunch of curly kale yields about 6–8 cups once chopped; massaging reduces the volume by roughly half.
- Swap vegetables to suit seasonality and taste. Root vegetables and winter squashes work beautifully.
- Toast almonds in a skillet over medium heat 5–6 minutes, stirring, until golden. Purchase pre-toasted nuts if short on time.
- Store components separately and assemble just before serving; the finished salad keeps well for up to 3 days if dressed just before eating.
Nutrition
Carbohydrates: 25 g,
Protein: 7 g,
Fat: 10 g,
Fiber: 6 g
Nutrition estimates are provided as a guideline and may vary based on exact ingredients and portion sizes.