Lunche for 8

Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 lb brussels sprouts; 1 large carrot; 1/2 lb sweet potatoes; 1 red onion; 1 large beet; 3 tbsp extra-virgin olive oil; 1 tsp kosher salt; 2 bunches italian kale; 1/3 cup salted; 1/3 cup chopped toasted hazelnuts; 4 oz goat cheese; 1/4 cup mayonnaise; 1/4 cup extra-virgin olive oil; 1/4 cup maple syrup; 1 tbsp stone-ground mustard; 1 tbsp apple cider vinegar; 1 tsp sea salt; 1/4 tsp freshly cracked black pepper

Roasted vegetables join chopped kale, goat cheese, and hazelnuts with a sweet mustard dressing.

$1.69per serving $

45 minstart to table

8servings

American Vegetarian Gluten-free Budget Lunches Side dishes Sheet pan Cold-weather comfort Winter Summer

Ingredients

1/2 lb brussels sprouts
1 large carrot
1/2 lb sweet potatoes
1 red onion
1 large beet
3 tbsp extra-virgin olive oil
1 tsp kosher salt
2 bunches italian kale
1/3 cup salted
1/3 cup chopped toasted hazelnuts
4 oz goat cheese
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1 tbsp stone-ground mustard
1 tbsp apple cider vinegar
1 tsp sea salt
1/4 tsp freshly cracked black pepper

Steps

Heat the oven to 425 F and line a large sheet pan with oil.
Toss the Brussels sprouts, carrot, sweet potatoes, red onion, and beet with 3 tablespoons olive oil and salt.
Roast the vegetables for 25 minutes, stirring halfway through.
Whisk the mayonnaise, remaining olive oil, maple syrup, mustard, vinegar, salt, and pepper in a small bowl.
Massage the chopped kale with the dressing for 2 minutes.
Toss the warm vegetables with the kale, hazelnuts, and goat cheese.