Looking for a fresh twist beyond the usual leafy greens? This smoky-sweet salad is a perfect choice for a flavorful and satisfying lunch. A colorful mix of seasonal vegetables is roasted with a blend of paprika and maple syrup, adding a rich, caramelized depth to every bite. Finished with a tangy Dijon-orange vinaigrette, the salad is topped with creamy goat cheese and crunchy pecans—though it’s easy to customize with vegan cheese or different nuts. For a more filling, heart-healthy meal, toss in some wholesome grains like farro or quinoa. This recipe is great when you need something quick, nourishing, and totally satisfying.
Ingredients
- 8 oz cremini mushrooms, stems removed and cut into quarters
- 1 small head of broccoli (approx. 11 oz), chopped into 2-inch florets
- 1 medium carrot (approx. 7 oz), peeled and diced into ½-inch pieces
- 1 large parsnip (approx. 10 oz), peeled and chopped into ½-inch chunks
- 2 tablespoons + 1 teaspoon pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika
- ⅓ cup + 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot (about 2 oz), finely minced
- Juice of 1 navel orange (approx. ¼ cup)
- 4 cups baby kale (from a 5 oz package)
- ½ cup pecans, roughly chopped
- ¼ cup crumbled goat cheese
Directions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables:
First, place the cremini mushrooms, broccoli florets, carrot, and parsnip on a rimmed baking sheet. - Season and coat:
Next, drizzle the vegetables with:- 2 tablespoons of maple syrup
- ¼ teaspoon of ground cinnamon
- ¼ teaspoon of smoked paprika
- 2 tablespoons of olive oil
- 1½ teaspoons of kosher salt
- A few grinds of black pepper
Toss everything well to ensure it is evenly coated. Then, spread the vegetables in a single layer.
- Roast the vegetables:
Afterward, bake the vegetables for 28–30 minutes, or until they become tender and slightly caramelized around the edges. - Make the vinaigrette:
While the vegetables are roasting, whisk together in a medium bowl:- 1 tablespoon of white wine vinegar
- 1 teaspoon of Dijon mustard
- Finely chopped shallot
- Juice of 1 navel orange (about ¼ cup)
- 1 teaspoon of maple syrup
- ½ teaspoon of salt
- Freshly ground black pepper
- Emulsify the dressing:
Then, while continuously whisking, slowly drizzle in the remaining ⅓ cup olive oil until fully emulsified (this should take about 2 minutes). - Assemble the salad:
Now, divide the baby kale evenly among 4 serving bowls. Top each bowl with a generous portion of the roasted vegetables. Then, add a handful of chopped pecans and a sprinkle of goat cheese to each. - Dress and serve:
Drizzle the fresh vinaigrette over the salad. Finally, serve it warm or chilled, based on your preference. - Storage tip:
Any leftover dressing can be stored in an airtight container in the refrigerator for up to 1 week.
Nutritional Value (estimated per serving)
- Calories: 360
- Fat: 26g
- Carbohydrates: 27g
- Protein: 6g
- Fiber: 5g
- Sugars: 11g
Nutrition Profile
- Vegetarian-Friendly
- Gluten-Free
- Dairy Optional (swap goat cheese for vegan cheese)
- Heart-Healthy
- Diabetes-Friendly
- Rich in Fiber and Antioxidants
- Egg-Free
- Can be made Nut-Free (omit pecans or use seeds)
This smoky-sweet roasted vegetable salad is a flavorful and nourishing twist on your typical leafy bowl. Packed with colorful produce like broccoli, parsnips, carrots, and mushrooms, it’s enhanced with warming spices like smoked paprika and sweet maple syrup. A vibrant Dijon-orange vinaigrette ties it all together, delivering a perfect balance of tang and citrus. Topped with creamy goat cheese and crunchy pecans, this salad is both satisfying and nutrient-rich. Ideal for a light yet filling lunch, it can easily be customized with grains like farro or quinoa for a more hearty option. Great warm or chilled for a quick, healthy meal.
For more nutritious, flavorful dishes like this, explore our full recipe collection at HealthyRecipesZone.com.