"Delicious roasted veggie salad, perfect for fall and holiday meals"
-- @allthingsnice
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  • Recipe Card
Prep time 25mins
Cook time 45mins
Serves or Makes: 8

Recipe Card

Salad Ingredients


  • 1 bunch Kale
  • 3 cups Brussels Sprouts
  • 2 large Sweet Potatoes
  • 2 Apples (I used Red Delicious but choose your favorite!)
  • 1 cup Barley
  • 1/4 cup cranberries (unsweetened, dried)
  • 2 cups sourdough croutons (about 3 slices of bread, torn and prepared)
  • 4 1/2 tablespoons avocado oil (for roasting vegetables)
  • 1 tbsp olive oil (for croutons)
  • 2 tbsp salt
  • 1 1/2 tbsp pepper


  • Step 1

    Preheat your oven to 400 degrees and set the racks to one in the middle and one two steps underneath, then line two large sheet pans with parchment paper for easy clean up.

  • Step 2

    Cook the barley according to package directions and drain any excess water.

  • Step 3

    Wash and chop your kale and sweet potatoes, cutting into even bite sized pieces. Cut the ends off your brussels and slice into thirds. I like to do this to get more surface areas for crisping.

  • Step 4

    Spread the sweet potatoes and brussel sprouts on a sheet pan, drizzle with avocado oil and add salt and pepper. On the other sheet pan do the same with the kale and barley.

  • Step 5

    The sweet potatoes and brussels will take longer to roast so place them in your preheated oven on the middle rack and roast for 20 - 25 mins tossing mid way.

  • Step 6

    Make the sourdough croutons by tearing or cubing your sourdough bread. Heat your 1 tbsp oil in a frying pan and cook bread 5 - 7 mins until toasty. Season with salt and pepper, set aside on paper towels.

  • Step 7

    After 20 -25 mins add the kale and barley on the lower rack and continue to roast both pans of vegetables for another 15 -20 minutes until the kale is just wilted and starting to crisp on the edges and the barley is a bit toasted but still chewy. By this point, the brussels and sweet potatoes should be nicely browned and crispy on the edges. Keep an eye on your sweet potatoes as not all ovens are the same and you do not want to burn your potatoes!

  • Step 8

    Wash and cube your apple and measure out your dried cranberries.

  • Step 9

    Whisk all the ingredients for your honey peanut dressing together (ingredients below) in a small bowl or large pyrex measuring cup.

  • Step 10

    Remove the roasted vegetable from the oven and arrange in large bowl or platter, top with apples, croutons and cranberries. Drizzle the dressing over top and enjoy!

Honey Peanut Dressing Ingredients


  • 2 teaspoon peanut butter (creamy natural)
  • 2 teaspoon honey
  • 1 1/2 tbsp apple cider vinegar
  • 1/3 cup Mac nut oil (sub: light olive or avocado oil)
  • 1 teaspoon ginger
  • 1 teaspoon lemon zest
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