Roasted Fall Vegetable Salad with Maple Curry Dressing
"A hearty, healthy Roasted Fall Vegetable Salad with Maple Curry Vinaigrette on a bed of shredded kale and brussel sprouts. Vegan and GF."
-- @feastingathome


Prep time 15mins
Cook time 30mins
Serves or Makes: 8


Roasted Fall Veggies

  • 3 small parsnips, peeled
  • 3 small carrots, peeled
  • 1/ 2 head of cauliflower
  • 1 small yam
  • 1 small delicata squash
  • Olive oil
  • Salt, as needed
  • Pepper, as needed
  • Generous pinch of (optional) cumin seed
  • Generous pinch of (optional) fennel seed


  • 1 bunch of lacinato kale, ,thinly sliced
  • 8 ounces shredded brussel sprouts
  • 1 tablespoon olive oil
  • 1/ 4 teaspoon salt
  • 1-2 cups cooked lentils
  • Golden raisins,, optional
  • Pumpkin seeds,, optional
  • Pomegranate seeds, optional

Indian Curry Dressing

  • 1 small shallot, finely diced
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/ 4 teaspoon salt
  • 1/ 4 teaspoon pepper
  • 1 teaspoon yellow curry powder, plus more to taste


  • Step 1

    Preheat oven to 425F

  • Step 2

    Cut parsnips and carrots into quarters, vertically, then half again if necessary, to get them to ½ inch thick at widest part. Cut cauliflower into bit sized florets, and yam ( no need to peel) into ½ inch thick half moons. Split squash in half, remove seeds ( no need to peel) and cut into ½ inch thick slices. ( Alternatively, you can cut them into rings, but will need to remove seeds from each ring.) Place all the veggies on two, parchment lined sheet pans and drizzle with olive oil, sprinkle with salt and pepper. Add a pinch of the fennel and cumin seeds to the cauliflower. Roast 30-35 minutes, tossing them halfway through.

  • Step 3

    Place the shredded kale and brussel sprouts in a large bowl and massage with olive oil and salt for about 3-4 minutes. Add the lentils.

  • Step 4

    Whisk the dressing ingredients together in a small bowl.

  • Step 5

    When veggies are done let them cool to room temp. Add them to the kale-brussels sprout bowl and toss all with the curry dressing. Taste, adjust salt and pepper. If you want a stronger curry flavor, add more and toss it in.

  • Step 6

    Top with seeds or nuts, golden raisins, and or pomegranate seeds.

  • Step 7

    Serve at room temp, or store in the fridge until ready to serve. This salad keeps for several days.