I love roasted vegetables and I love an easy salad dressing! This easy winter salad has both of those things. Roasted brussel sprouts, homemade cranberries, roasted sweet potatoes, and lots of parmesan cheese! This makes a big serving so it’s great for a few people or a great meal option for the week.

*Thanks to ALDI for partnering with me to bring these delicious vegan fall recipe skewers recipe to you all*

I love shopping at ALDI for my recipes because they have high-quality products at an affordable price and a great selection of organic products, affordable produce, and their Simply Nature line has a ton of organic options. Most of the ingredients in this recipe are from their Simply Nature line, actually! I also buy all of our spices from ALDI because they have very affordable organic options. 

Definitely check out ALDI if you’re looking to get high-quality ingredients while still sticking to your budget!

What You Need For This Recipe:

Simply Nature Organic Kale

Sweet Potatoes

Brussel Sprouts

Specially Selected 100% Pure Maple Syrup 

Balsamic Vinegar

Salt

Simply Nature Organic Garlic Powder

Simply Nature Avocado Oil

Emporium Selection Parmesan Cheese

Pecans

Cranberries

Sugar of choice

Recipe Tips:

My biggest tip for this recipe is don’t skip the massaging the kale step!! It makes such a big difference, and I promise once you start, you’ll do it for every kale salad! It just totally changes the texture and taste of the salad.

Another tip is you don’t need to make cranberries from scratch! I make mine the day before so it’s less time consuming than making them the day of. To save time, you can also use the Southern Grove Dried Cranberries from ALDI! 

Easy Winter Salad

A delicious, easy healthy salad that will be on repeat all winter! Perfect for the holidays or for a healthy meal prep option! 

Prep Time

5 minutes

Cook Time

1 hour

Serves

4 servings 1x

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Ingredients

Kale-
6 cups Simply Nature Organic Kale
Drizzle of Simply Nature 100% Pure Avocado Oil
Sprinkle of salt
Sweet potatoes-
3 medium sweet potatoes
3 tbsp Simply Nature 100% Pure Avocado Oil
Sprinkle of salt
Brussel sprouts-
1 lb brussel sprouts
1 1/2 tbsp Simply Nature 100% Pure Avocado Oil
2 tbsp Specially Selected 100% Pure maple syrup
Sprinkle of salt
Cranberries-
1/2 cup fresh cranberries (or you can use Southern Grove dried cranberries from ALDI) 
Sprinkle of sugar of choice
1/2 tbsp Simply Nature 100% Pure Avocado Oil
Other Toppings-
1/2 cup pecans
Emporium Selection Parmesan Cheese
Maple Vinaigrette:
1/4 cup Simply Nature 100% Pure Avocado Oil
1/4 cup balsamic vinegar
2 tbsp Specially Selected 100% Pure maple syrup

1/2 tbsp Dijon Mustard
1/2 tsp Simply Nature Organic Garlic Powder
1/4 tsp salt

Method

1. I made the cranberries ahead of time or you can use store bought!
2. I cut the cranberries in half and coated them with the avocado oil + sugar. Then baked at 200F for 3 hours. Stored in the fridge until I was ready to use!
3. For the sweet potatoes, I diced them and coated with the avocado oil and salt. Then baked at 400F for 40 minutes, flipping halfway through
4. For the brussel sprouts, I cut them in half and coated with the avocado oil, maple syrup, garlic powder, and salt. Baked at 400F for 40 minutes
5. For the kale- right before the veggies were done I added it to a bowl and drizzled avocado oil on it. I then massaged the oil into it and sprinkled salt. Delicious!
6. For the maple vinaigrette, I just combined everything in a food processor.
7. Assemble the salad, top with pecans and as much Parmesan as you want!

Did You Make This?

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