When the weather turns crisp and the leaves have fallen from the trees, cold salads just don’t hit the same. That’s where this Warm Roasted Vegetable Salad comes in- hearty, colorful, nourishing, and crave-worthy on a cold day.
It’s packed with roasted root vegetables, nutty farro, and massaged kale, all tossed in a tangy-sweet maple Dijon vinaigrette. Whether you enjoy it as a main dish or a side, it’s the perfect cozy meal to celebrate November produce.
Why You’ll Love It
This salad is
- Warm and satisfying – perfect for chilly days
- Full of fiber, antioxidants, and healthy fats
- Easy to prep ahead for lunches or busy weeknights
- A beautiful way to eat more plants without feeling like you’re eating “just a salad”
Nutrition Highlights
- Roasted Vegetables (sweet potatoes, Brussels sprouts, and onions): Provide complex carbohydrates, fiber, and phytonutrients that support gut and immune health.
- Kale: A nutrient powerhouse rich in vitamins A, C, and K, plus compounds that support detoxification and hormone balance.
- Farro (or quinoa): Adds hearty texture, plant-based protein, and magnesium for energy metabolism.
- Olive oil & pecans: Supply heart-healthy unsaturated fats that help your body absorb fat-soluble vitamins and keep you feeling full.
- Maple Dijon vinaigrette: A naturally sweet and tangy dressing that enhances flavor without heavy or processed ingredients.
Together, these ingredients create a meal that supports steady blood sugar, heart health, and digestive wellness- all while tasting incredible.
Massaging the Kale
Massaging the kale is a simple step that makes a big difference in both texture and flavor- if you’ve ever eaten a kale salad that was hard to chew, you’ll understand what I mean. When you drizzle the leaves with a little olive oil and add a pinch of salt, then gently rub them for 1–2 minutes, the kale softens, becomes brighter in color, and loses that tough, fibrous bite. This process also helps the greens better absorb the maple Dijon vinaigrette, allowing every bite of the salad to feel more balanced and satisfying. It’s a quick technique that elevates the entire dish- well worth the extra minute of prep. You can use a pinch of an acidic substance like vinegar or lemon juice in place of or along side the oil to help break down the fiber. After massaging the kale, I like to let it set in the refrigerator for about 30 minutes or longer to fully break down the fibers.
How to Serve & Store
- Serve warm or at room temperature. I prefer it warm, but it’s delicious either way. Serve alongside roasted chicken, salmon, or a cup of soup.
- Make it a complete meal: Top with chopped roasted chicken, chickpeas, or lentils for extra protein.
- Meal prep friendly: This salad keeps beautifully for 3–4 days in the fridge. Store the dressing separately and toss before serving for best texture.
Warm Roasted Vegetable Salad with Farro, Kale and Maple Dijon Vinaigrette
Ingredients
- 1 sweet potato, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 tbsp avocado oil
- salt and pepper, to taste
- 2 cups cooked farro
- 3 cups chopped kale, stems removed
- drizzle of extra virgin olive oil to massage kale
- 1/4 cup toasted pecans
- 1/3 cup crumbled goat or feta cheese, optional
Maple Dijon Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Place sweet potatoes, Brussels sprouts, and red onion on a sheet pan or large cast iron skilled- keep them separate. Toss with avocado oil, salt, and pepper being careful not to mix the vegetables. Roast 30–35 minutes, stirring halfway through, until tender and lightly caramelized. Check for doneness starting at 25 minutes and remove onions and Brussels if they are ready. The sweet potatoes will likely need more time than the other vegetables.
- Prepare the kale: While the vegetables roast, place chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt, and gently massage for 1–2 minutes until softened and dark green.
- Cook the farro (if not already done): Prepare farro according to package instructions. Drain any excess water and let it cool slightly.
- Make the vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
- Assemble the salad: Combine roasted vegetables, farro, and kale in a large bowl. Drizzle with dressing, starting with just a tablespoon and toss gently to coat. Taste and add additional dressing to your preference. (Extra dressing can be stored in teh fridge for up to one week and used on a salad or another recipe)
- Add toppings: Sprinkle with toasted pecans and goat cheese or feta just before serving.