Description

This Quick and Easy Roasted Vegetable Salad combines caramelized sweet potatoes, earthy cremini mushrooms, and shallots with tender baby kale, tangy goat cheese, and crunchy toasted pumpkin seeds—all tossed in a zesty balsamic-Dijon vinaigrette. Perfect warm or at room temperature, it’s a versatile and nutritious dish for a fresh, satisfying meal or hearty side.

Ingredients

For the Salad

2 pounds sweet potatoes (about 2 large), peeled and cut into 1-inch chunks
1 pound cremini mushrooms, halved or quartered if large
4 medium shallots, peeled and quartered through the root
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 ounces baby kale
4 ounces fresh goat cheese, crumbled (about 1 cup)
1/2 cup toasted pumpkin seeds

For the Vinaigrette

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small clove garlic, grated or minced
1/2 teaspoon kosher salt
Freshly ground black pepper

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Instructions

Preheat the oven. Arrange a rack in the middle of the oven and heat to 425°F. This ensures the vegetables will roast evenly and develop a beautiful caramelization.
Prepare and season the vegetables. Place the sweet potatoes, mushrooms, and shallots on a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, a generous pinch of kosher salt, and a few grinds of black pepper. Toss everything together well and spread in an even layer on the baking sheet to promote even roasting.
Roast the vegetables. Roast in the preheated oven for about 20 minutes, stirring halfway through. The vegetables should be tender and lightly caramelized around the edges when done.
Make the vinaigrette. While the vegetables roast, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, grated garlic, 1/2 teaspoon kosher salt, and freshly ground black pepper to taste in a small bowl. Whisk thoroughly until the dressing is emulsified, then set aside.
Combine the salad. Transfer the roasted vegetables to a large bowl. Drizzle with about half of the vinaigrette and toss to coat evenly. Add baby kale and crumbled goat cheese, then gently toss everything together. Taste and add more vinaigrette if desired; you may not need the full amount.
Finish and serve. Sprinkle the salad with toasted pumpkin seeds just before serving. Enjoy the salad warm or at room temperature for the best texture and flavor.

Notes

The roasted vegetables and vinaigrette can each be made up to 2 days ahead. Store separately in airtight containers in the refrigerator.
Allow roasted vegetables to come to room temperature before tossing the salad.
Rewhisk the vinaigrette before dressing the salad to ensure proper emulsification.
The dressed salad keeps in the refrigerator for up to 3 hours if made in advance.
Substitute butternut squash or carrots for sweet potatoes for a different twist.
Omit goat cheese for a vegan version or substitute with a dairy-free alternative.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salads
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/5 of recipe
Calories: 350
Sugar: 8g
Sodium: 410mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 5g
Protein: 9g
Cholesterol: 15mg