This Roasted Vegetable Salad is our favorite Thanksgiving side! Brussels sprouts, sweet potatoes, beets & kale with goat cheese, hazelnuts & pumpkin seeds. Tossed in creamy maple dressing. Gluten-free & vegetarian ready in 45 minutes!
½ pound Brussels sprouts, trimmed and halved (quartered if large)
1 large carrot, peeled, quartered, and cut into 2-inch pieces
½ pound sweet potatoes, peeled and cut into 1-inch pieces
1 medium red onion, cut into ¾-inch-thick wedges
1 large beet, trimmed, peeled, cut into 1-inch pieces (about ½ pound)
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 bunches Italian kale, tough stems discarded and leaves roughly chopped
⅓ cup salted, roasted pumpkin seeds
⅓ cup chopped toasted hazelnuts
4 ounces goat cheese, crumbled
¼ cup mayonnaise
¼ cup extra-virgin olive oil
¼ cup maple syrup
1 tablespoon stone-ground mustard
1 tablespoon apple cider vinegar
1 teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Categories
salads
gluten-free
low-carb
vegetarian
Cuisine
American
Steps
Preheat the oven to 425°F with a rack in the center position.
On a rimmed sheet pan, toss the Brussels sprouts, carrot, sweet potatoes, red onion, and beet with the olive oil and salt. Arrange the vegetables cut-sides down, being careful not to overcrowd (use 2 sheet pans if necessary). Roast until browned and tender, 25 to 30 minutes. Let cool for about 10 minutes.
Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, olive oil, maple syrup, mustard, vinegar, salt, and pepper until smooth.
In a large serving bowl, toss the kale, ¾ of the roasted vegetables, ¾ of the pumpkin seeds, ¾ of the hazelnuts, and ¾ of the goat cheese with the dressing until evenly coated.
Top with the remaining roasted vegetables, pumpkin seeds, hazelnuts, and goat cheese, and serve.
Nutitrion
Calories: 333 calories
Carbohydrates: 22 grams carbohydrates
Protein: 7 grams protein
Fat: 26 grams fat
Saturated Fat: 5 grams saturated fat
Cholesterol: 9 milligrams cholesterol
Sodium: 621 milligrams sodium
Sugar: 10 grams sugar
Reviews
Michelle on 2026-05-05 (5 stars): We love this so much. Its in the rotation. I play with different veggies, depending on what I have and its always good! I tend to make it as a side with some type of steak or chicken. So filling and so much flavor!
Emma on 2026-01-13 (5 stars): This was delicious! Very easy to make but so flavorful. We subbed feta because that's what we had in the fridge and it was still good.
Sandy Haynes on 2025-12-06 (5 stars): This salad is INCREDIBLE!! Admittedly, I am a salad person and a lover of homemade dressings. I took this roasted vegetable salad to my familys thanksgiving dinner and it was a huge hit! Thank you for this recipe and all of your content 🤎
