Description
A delicious and healthy salad featuring roasted vegetables and a flavorful maple Dijon vinaigrette.
Ingredients
Scale
- 1½ cups Brussels sprouts, halved
- 1 cup cauliflower florets, chopped small
- ¼ medium red onion, sliced
- 2 cloves garlic, mashed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup olive oil (for the dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar-free maple syrup (like ChocZero or Lakanto)
- 1 tablespoon Dijon mustard
- 1 clove garlic, mashed (for the dressing)
- ½ teaspoon dried thyme
- 3 cups curly kale leaves, chopped and stems removed
- 1 pinch sea salt (for massaging the kale)
- 2 tablespoons chopped pecans or slivered almonds
- 2 tablespoons unsweetened dried blueberries or freeze-dried raspberries
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, cauliflower, red onion, and mashed garlic with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes until tender and slightly charred.
- While veggies roast, whisk together all dressing ingredients and set aside.
- Place kale in a large bowl with a pinch of salt and massage it for 1–2 minutes until softened.
- When the veggies are ready, add them to the kale, then toss in pecans (or almonds), dried blueberries, and Parmesan.
- Drizzle dressing over the salad and toss well to coat.
- Serve warm. Store leftovers in the fridge for up to 3 days.
Notes
- Swap cauliflower for roasted radishes for a more potato-like texture.
- Add grilled chicken, salmon, or crispy bacon to turn this into a full keto meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg