Food Network Kitchen’s Smokey-Sweet Roasted Veggie Salad Bowl, as seen on Food Network.
Recipe courtesy of Emily Weinberger for Food Network Kitchen

Roasted Vegetable Salad Bowl

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 servings
This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We’ve tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans—though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.



  1. Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
  2. Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
  3. Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.