Warm Roasted Veggie Salad with Maple Dijon Vinaigrette

Ingredients

Roasted Vegetables

• 1 medium Sweet Potato, cut into ½ inch cubes
• 6 ounces Brussels Sprouts, trimmed and cut in half
• 1 medium Red Onion, sliced
• 2 cloves Garlic, mashed
• 2 tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper

Dressing

• ⅓ cup Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Pure Maple Syrup
• 1 tablespoon Dijon Mustard
• 2 cloves Garlic, mashed
• ½ teaspoon Dried Thyme
• 1 pinch Sea Salt, to taste
• 1 pinch Ground Black Pepper, to taste

Salad

• 3 cups Curly Kale Leaves, chopped with stems removed
• 1 pinch Sea Salt
• ½ cup Dried Cranberries
• ½ cup Parmesan Cheese, freshly grated

Instructions

Nutrition Facts (estimated)