Roasted Carrot, Beet & Brussels Salad
Do you ever crave a crisp, delicious salad but also something warm and cozy at the same time? Then you need this Roasted Carrot, Beet & Brussels Salad in your life!
This Roasted Carrot, Beet & Brussels Salad is a healthy, hearty and downright colourful additional to your fall cooking arsenal! 🤩 Using ingredients you probably already have in your kitchen, this roasty salad bakes in just one dish and couldn’t be simpler to throw together. Yass please!
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If you’ve never heard of a ‘warm salad’, I assure you they will be your new favourite salad for the fall and winter seasons! They’re the perfect combination of crisp, fresh vegetables, vibrant and tangy sauces and hearty grains all wrapped up in a warm hug.
- Carrots, Beets & Brussels Sprouts are roasted to perfection and make up the bulk of this hearty salad.
- Fresh Kale is massaged with Olive Oil, making it a little less chewy while providing some nutritious greens because ya know, #health
- Garlic & Cayenne Pepper bring the savouriness and a little sprinkling of heat.
- Balsamic Vinegar: I love using this in many of my salad dressings as it lends a delicious tang and sweetness, balancing out salt and spice.
- Chewy and Crunchy Toppings: Dried Cranberries and optional toasted Pumpkin Seeds complete this salad with the perfect combination of texture and flavour!
HOW TO MAKE ROASTED CARROT, BEET & BRUSSELS SALAD
This Roasted Carrot, Beet & Brussels Salad whips up in just one baking dish and couldn’t be simpler to throw together. Chop, toss, bake, eat! I don’t think it can get much easier than that.
- Toss the carrots, beets and Brussels sprouts in olive oil and minced garlic, cayenne pepper and salt. Place in a baking dish and roast covered for 40 minutes at 350F.
- Meanwhile, massage the kale in olive oil to soften it, and set aside. Toast some pumpkin seeds in a small skillet on medium-high heat until golden and fragrant. Remove them immediately from the pan to prevent burning.
- Pour the balsamic vinegar over the roasted veggies, gently toss and bake uncovered for another 10 minutes.
- Remove the dish from the oven. Add the dried cranberries, toasted pumpkin seeds and managed kale to the dish, cover with foil and let steam for 5 minutes. Give everything a good toss and eat up!
Serve up this Roasted Carrot, Beet & Brussels Salad on it’s own for a nice light meal or with some hearty quinoa for a more filling bowl. The colours of this cozy fall salad just make so happy! It’s bright, flavourful and nutritious! This could be a wonderful side-dish at Thanksgiving dinner, and a great opportunity to show off your amazing vegan cooking skills to your friends and family!
Store any leftovers in the fridge for up to 5 days. Reheat or you can enjoy it cold as well!
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more hearty salads, you might like my Spicy Coconut Rice Nourish Bowls!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I love seeing what you’re cooking up!
Roasted Carrot, Beet & Brussels Salad
Ingredients
- 4 large or 6 small carrots
- 15 Brussels sprouts
- 4 packed cups kale
- 2 cloves garlic, minced
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 4 tbsp olive oil
- 1/4 tsp cayenne pepper powder
- 1 tsp salt
Instructions
- Chop your carrots into 1/2 inch chunks. Place them into a large mixing bowl. Chop the Brussels sprouts in half and add them into bowl of carrots.
- Scrub and peel the beets, and chop them into 1/2 inch cubes. Add them to a separate mixing bowl.
- Sprinkle half your salt and cayenne pepper over the carrots and Brussels plus 2 tbsp of olive oil and mix well to combine. Sprinkle the remaining salt and cayenne pepper plus1 tbsp of olive oil over the beets and mix well.
- Dump the carrots and Brussels on one half of your baking dish, and the beets to the other half. Add the minced garlic and toss gently to combine. Cover the dish with foil and bake for 40 minutes at 350 degrees.
- Meanwhile, add the 4 cups of torn kale to the bowl. Add 1 tbsp of olive oil and thoroughly massage it into the kale until each piece is coated. Set aside.
- Add the pumpkin seeds into a small skillet and toast them on medium-high heat for about 5 minutes, until golden and fragrant. Remove them immediately from the pan to prevent burning.
- Carefully remove the baking dish from the oven, remove the foil, and pour the balsamic vinegar over the cooked veggies, and carefully stir to combine. Cook uncovered for another 10 minutes.
- Sprinkle the toasted pumpkin seeds and cranberries over the mixture, followed by the massaged kale. Cover with foil and let steam for about 5 minutes. Give everything a good toss and eat up!
