Warm Winter Vegan Salad with Maple Dijon Dressing
This Warm Sweet Potato & Brussel Sprout Salad with Maple Dijon Dressing is the perfect warming winter salad that's comforting and hearty but still healthy and comes together in less than 30-minutes.
Servings 4
Ingredients
Roasted Salad Ingredients
- 1½ tbsp olive oil
- 2 cups brussel sprouts quartered
- 1 large sweet potato diced
- 1 can chickpeas drained and rinsed. Or 2 cups cooked
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili flakes
- 1/2 tsp salt
Maple Dijon Dressing
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1/2 tbsp dijon mustard
- 1 lemon, juiced
- 1/4 tsp garlic powder
- 1/4 tsp salt
- water to thin, if necessary
Salad ingredients
- 2 cups chopped kale
- 1 cup radicchio, leaves torn
- 1 cup thinly sliced cabbage
- 1 tbsp apple cider vinegar
- 1 cup dried quinoa
Instructions
- Preheat your oven to 450 F and line a baking sheet with parchment paper.
- In a large bowl, toss your brussel sprouts, sweet potato and chickpeas with olive oil, garlic powder, smoked paprika, chili flakes and salt until well combined. Add to baking sheet, spreading the ingredients evenly and roast for 25 minutes, or until sweet potato is fork tender.
- Meanwhile, cook quinoa as per package instructions.
- Make the salad dressing by whisking together all salad dressing ingredients.In a large bowl, drizzle apple cider vinegar on kale and cabbage and massage with your hands until they've darkened in color and they've wilted. This usually takes 2-3 minutes.
- Once all components of the salad are ready, combine in a bowl, drizzle with the maple dijon dressing and enjoy!
