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

Roasted Vegetable Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: salad, vegan, fall recipes
  • Method: roasted
  • Cuisine: American
  • Diet: Vegan


This Roasted Vegetable Salad with Maple Curry Dressing is full of fantastic flavor and perfect for fall gatherings or the holiday table. Served over a bed of shredded kale it is hearty and nutritious. Vegan and GF.


Units Scale

Roasted Fall Vegetables

  • 3 small parsnips, peeled
  • 3 small carrots, peeled
  • 1/2 a cauliflower
  • 1 small yam
  • 1 small delicata squash
  • olive oil
  • salt and pepper to taste
  • generous pinch cumin seed and fennel seeds ( optional)


  • 1 bunch lacinato kale, stacked and thinly sliced
  • 8 ounces shredded brussel sprouts ( or slaw)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 12 cups cooked lentils ( little black caviar or French green) See notes.
  • optional additions – golden raisins, pumpkin seeds ( or maple glazed pecans), pomegranate seeds

Maple Curry Dressing


Preheat oven to 425F

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.

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.

Whisk the dressing ingredients together in a small bowl.

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.

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

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


Feel free to skip the lentils if you prefer and add 1-2 cups more roasted veggies.


  • Serving Size: 1 cup
  • Calories: 206
  • Sugar: 9.2 g
  • Sodium: 270 mg
  • Fat: 7.3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 32.5 g
  • Fiber: 8.3 g
  • Protein: 5 g
  • Cholesterol: 0 mg